Black Garlic Infused Pasta with Mushrooms & Parmesan


Servings: 3–4
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.