When we were in New York City earlier this month, we braved the cold and ate in a “bubble” at Suprema Provisions. There, my husband ordered a pasta dish with mushrooms and black garlic that was so delicious (custom made with no salt added), that I knew we had to try and replicate it. Here is my first attempt at a pasta dish using black garlic (inspired by Suprema Provisions) and I have to say – it is amazingly full of earthy flavor!

Black Garlic

First, I had to research black garlic (available on Amazon). I had never heard of this ingredient before but in all my reading, I was promised a lot of umami flavor with sweet and balsamic tones. It is fermented, aged garlic that peels off easily and ends up with a soft squishy molasses like texture – perfect to incorporate into sauces! Bonus: 3 pieces provide only 10mg of sodium!

Ingredients

• 3-4 regular garlic cloves
• 6 whole black garlic bulbs
• Oyster mushrooms
• Baby bella mushrooms
• Fresh or dried thyme
• Black pepper
• Pappardelle pasta
• Parmesan cheese (use sparingly for low sodium or a generous handful for a regular diet)
• Fresh parsley to garnish

Method

• Cook the pappardelle pasta per instructions in unsalted water
• Separately, warm a quarter cup of olive oil in a large sauté pan. Add regular garlic and cook till just soft.
• Then add chopped or fork-mashed black garlic to the oil along with both types of mushrooms. Sauté for about 5 minutes on medium heat till the mushrooms are just about to release water.
• Flavor with fresh or dried thyme and freshly ground black pepper.
• Add the cooked pasta to the pan, including some the pasta water to make the pasta glide. Cook for a minute till combined and switch off the heat.
• Add parmesan if using.
• Salt the plate (a pinch of kosher salt should do it) and garnish with fresh parsley.

So simple to make and such a flavor bomb! This would pair really well with a nice robust red wine. Mangia!