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Linguine with black garlic basil and mushroom

The fermented black garlic adds a rich sweetness to this light, vegetarian meal

Ready In

22 minutes

Cooking time

12 minutes

Prep time

10 minutes

Serves

6 people

Ingredients
600g Linguine
8 cloves of black garlic, finely sliced
3 shallots, finely sliced
6 tbsp of chopped basil
Maldon sea salt
Parmesan, freshly grated
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Method

  1. Cook the pasta in salted, boiling water for 10 minutes.
  2. While the pasta is cooking, heat the oil in large non-stick pan over a medium heat. Add a few grinds of pepper, the mushrooms and black garlic, toss together and cook for five minutes.
  3. Lower the heat before adding the shallots to sweat with the mushrooms and garlic. Remove the pan just before the shallots brown and pour into a bowl.
  4. Drain the pasta, but reserve half the cooking liquid and add the pasta to the pan. Toss together with the basil and season with salt to taste.
  5. If the pasta is too dry add some of the pasta water a couple of tablespoons at a time.
  6. Divide the pasta into bowls and spoon the mushroom, garlic and shallot mixture over the top. Serve with freshly grated parmesan.

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Ingredients
600g Linguine
8 cloves of black garlic, finely sliced
3 shallots, finely sliced
6 tbsp of chopped basil
Maldon sea salt
Parmesan, freshly grated
Add all to basket

Add in stock items to your basket

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