Black Garlic, Shiitake & Zucchini Pasta
Earthy shiitake mushrooms, tender zucchini and sweet-savory black garlic give this pasta plenty of depth without a heavy sauce. Caramelized shallots add sweetness, red pepper flakes bring a subtle kick, and a generous shower of Parmesan ties everything together. Fresh basil adds a bright finish to all those rich, earthy flavors. Serves 4.
Ingredients
- 8 ounces spaghetti or linguine
- 2 tablespoons extra-virgin olive oil divided
- 4 ounces shiitake mushrooms stems removed and caps sliced
- 2 small zucchini spiralized or cut into thin matchsticks
- 2 shallots thinly sliced
- 4 black garlic cloves mashed into a paste
- 1/2 teaspoon red pepper flakes
- 1/2 cup reserved pasta water as needed
- 1/2 cup finely grated Parmesan plus more for garnish
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shiitake mushrooms, and cook for 5 to 7 minutes, stirring occasionally, until deeply browned around the edges. Season lightly with salt and pepper, then transfer to a plate.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the shallots and cook for 3 to 4 minutes, until softened and beginning to caramelize. Add the zucchini and red pepper flakes, and cook for another 2 minutes, just until the zucchini begins to soften.
- Add the mashed black garlic and 1/4 cup of the reserved pasta water. Stir until the black garlic dissolves into the liquid and forms a light, glossy sauce.
- Add the drained pasta and half of the mushrooms to the skillet. Toss until everything is evenly coated, adding more pasta water a little at a time as needed. Stir in the Parmesan and season with salt and pepper.
- Divide among four bowls. Top with the remaining browned shiitake mushrooms, additional Parmesan and fresh basil.
Notes
Pro Tip
Black garlic can scorch because of its natural sugars. Add it after the shallots and vegetables have cooked, then loosen it with pasta water rather than frying it directly in the hot pan. Tried this recipe?Let us know how it was!