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Black Garlic Pasta - DIYNaturalMomma
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Black Garlic Pasta

This dish is easy to alter, super tasty, and good for the whole family.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Dinner, Lunch, Main Course, Pasta
Cuisine Italian
Servings 4 people

Equipment

  • 1 Pot for boiling pasta noodles
  • 1 deep Pan for cooking main course and adding the cooked pasta to finish
  • 1 strainer for straining pasta
  • 1 knife
  • 1 cutting board
  • 1 spatula or cooking spoon
  • 1 tongs I like to use tongs to toss everything together at the end

Ingredients
  

  • 1 head black garlic rough chopped to desirable size
  • 1 whole shallot thinly sliced
  • 3 cloves garlic, minced. optional, if you like the garlic flavor as black garlic doesn't taste much like garlic
  • 1 whole zucchinni thin cut
  • 1 bunch asparagus cut into 1 inch pieces
  • 1 handful mushrooms any kind you prefer
  • 1/2 cup white wine preferably something a little dryer, I use chardonnay
  • 2-4 tbsp butter I use vegan myokos salt free butter for my son who is less than a year old
  • 1/4 cup cream this is optional, but I like the addition and creamyness it adds. I used a little coconut cream
  • 2 tsp miso paste optional, you could just add regular salt at the end, but I love the flavor this adds to the dish.
  • 1/4 cup parmesan (Optional) I like to add Violife vegan Parmesan on top at the end.
  • handful green onions chopped and added at the end as a garnish.

Instructions
 

  • Warm up the butter in a deep dish pan over medium heat and start a pot of water for the noodles.
  • Once the butter is melted, saute the shallots for a couple minutes or until starting to turn translucent. Next add in your asparagus and zucchinni, and 1/3 of your minced garlic. Cook for around 5 minutes till the veggies are still firm but starting to get tender.
  • This is about when your pasta should start cooking.
  • Now add your mushrooms and another 1/3 of your fresh garlic and saute for about a minute before adding in the black garlic. The black garlic should be mixed in and cooked for about a minute, and then add your half a cup of wine.
  • Allow the wine to reduce a bit and add in the remainder of fresh garlic after the wine starts to reduce a bit. This is also when I tend to add in my cream to get the sauce to be a bit more creamy.
  • Strain the noodles.
  • This is when I take out a little of the mixture and noodles for my baby since he can't have a lot of salt yet, and set aside.
  • Now add in the 2 teaspoons of miso and mix in for about a minute. Then toss in noodles and using tongs mix everything together as best as possible.
  • I like to top this dish with some parmesan and fresh green onions. Enjoy!