Black Garlic Infused Pasta with Mushrooms & Parmesan

Prep Time: 10 minutes

Cook Time: 20 minutes

🥘 Ingredients:

• 12 oz fresh black garlic pasta

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 1 small shallot, finely chopped

• 8 oz cremini, shiitake, chanterelle, morel, or any mushrooms, sliced

• 1/4 cup dry white wine (optional – or use veggie/chicken stock)

• 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving

• 1/4 cup pasta cooking water (reserved)

• Salt and freshly ground black pepper, to taste

• Fresh herbs (like chopped parsley or thyme), for garnish

• Crushed red pepper flakes (optional)

🍳 Instructions:

1 Cook the Pasta

Bring a large pot of salted water to a boil. Add the 12 oz fresh black garlic pasta and cook until al dente, usually 2–3 minutes.

Reserve 1/4 cup of the pasta water, then drain the pasta and set aside.

2 Sauté the Aromatics

In a large skillet, heat the olive oil and butter over medium heat.

Add the shallot and cook until soft and translucent, about 2–3 minutes.

3 Add Mushrooms

Stir in the sliced mushrooms and a pinch of salt. Cook until they're browned and tender, about 5–7 minutes.

4 Deglaze (Optional)

Pour in the white wine (or stock) and let it simmer until reduced by half, about 2–3 minutes.

5 Toss Pasta

Add the drained pasta to the skillet along with the reserved pasta water.

Toss gently to combine everything and let the sauce coat the pasta.

6 Finish with Cheese & Seasoning

Stir in the grated Parmesan until melted and creamy.

Season with salt, pepper, and red pepper flakes (if using).

7 Serve

Plate the pasta and top with fresh herbs and extra cheese.