Pasta with Seaweed and Black Garlic
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Pasta with Seaweed and Black Garlic is an invitation to culinary discovery. Easy to prepare yet truly original, this recipe combines subtle flavors with exceptional ingredients to create a dish that is both refined and accessible. A recipe that proves simplicity and creativity can go hand in hand.
Black garlic, a mysterious and uncommon ingredient, is created through a fermentation process of regular garlic, giving it a mild, almost sweet flavor with notes of balsamic and licorice. Originally from Asia, it is prized in contemporary gastronomy for its unique taste and health benefits. Rich in antioxidants, it is also easier to digest than raw garlic, while adding an extraordinary complexity to your dishes. A true treasure for lovers of refined flavors.
Seaweed, on the other hand, evokes both the ocean and health. An exceptional source of minerals such as iodine, calcium, and magnesium, it adds a subtle marine touch and a pleasant texture to this dish. You can choose varieties like wakame or kombu, each bringing its own nuances of flavor and nutritional benefits. A must-have ingredient for those seeking to combine culinary pleasure with well-being.
This dish is much more than a simple plate of pasta: it’s an exploration of marine and umami flavors, presented in a modern and approachable way. With simple ingredients and a few easy steps, this recipe transforms an ordinary meal into a delicate and memorable sensory experience.
Pasta with Seaweed and Black Garlic
Ingredients
For the pasta:
- 250 g of pasta (tagliatelle, linguine, or spaghetti)
- A pinch of salt for the cooking water
- 2 tablespoons of dried seaweed (wakame or kombu)
For the sauce:
- 1 tablespoon of olive oil
- 2 cloves of black garlic mashed into a paste
- 200 ml of plant-based cream (soy, oat, or coconut, as per your preference)
- 1 tablespoon of nutritional yeast (optional, for a cheesy touch)
- 1 tablespoon of lemon juice
- Salt and pepper to taste
For garnish (optional):
- A few pieces of seaweed
- A few sesame seeds (black or white)
Instructions
Rehydrate the seaweed:
- Place the seaweed in a bowl of cold water and let it soak for 10 minutes. Drain and gently squeeze out the excess water. Finely chop the seaweed and set aside.
- Keep a few pieces of seaweed for garnish.
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente. Drain, reserving a small ladle of the cooking water, and set aside.
Prepare the creamy sauce:
- In a pan, heat the olive oil over medium heat.
- Add the mashed black garlic and sauté gently for 1 to 2 minutes to release its aroma.
- Stir in the plant-based cream, mix well, then add the nutritional yeast (if using), lemon juice, salt, and pepper. Let it simmer over low heat for a few minutes to slightly thicken.
Assemble the dish:
- Add the rehydrated seaweed to the pan with the sauce and let it cook for 1 to 2 minutes over low heat. This will help release more of its flavor while preserving its texture.
- Next, add the cooked pasta to the pan and gently toss to coat it with the sauce.
- If the sauce seems too thick, add a little of the reserved pasta cooking water.
- Garnish with a few pieces of seaweed and some sesame seeds.
A recipe proposed by Maison Marmite
