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Tangy Tagliatelle

the acidity of sun dried tomatoes, the earthiness of black garlic and fragrant mushrooms coated in the creamy sauce they ultimately create. enjoy this tangy tagliatelle.




  • 2 servings of tagliatelle (fettuccine, pappardelle, farfalle or fusilli etc. is

  • fine as well)

  • 10 medium size chestnut mushrooms, sliced

  • Generous knob of butter

  • 6 tablespoons sun dried tomatoes, sliced thinly

  • 10 Original Black Garlic cloves, halved

  • 300ml (1.3 cup) double cream

  • Salt & pepper to taste

  • Optional: Pinch of chilli flakes, thyme leaves (add those to cook with mushrooms)


To serve:

  •  2 tablespoons fresh chives, chopped

  • Basil leaves

  • Freshly grated vegetarian hard cheese.


First, set 2 servings of your choice of pasta to boil, as per instructions on packaging. I went with tagliatelle, but any pasta that’s ok to carry a bit of a chunkier sauce will be fine too.


In a frying pan start sweating mushrooms in butter until most of moisture has evaporated and mushrooms start to brown. Stir in sun dried tomatoes and allow them to cook together with the mushrooms for 2 minutes or so before following in with spinach.


As soon as the spinach has almost wilted down completely add black garlic and cream. Stir it all for a few minutes to allow the flavours to mingle and come together. Season the sauce with salt & pepper.


Drain the pasta, add it to the pan with the sauce, mix it all up well and serve with freshly grated Parmesan cheese, basil and chives.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.







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