Pasta with Seaweed and Black Garlic
Perfect for a refined and evocative meal, this pasta with seaweed and black garlic offers a harmonious balance of intensity and delicacy.
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.
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A recipe proposed by Maison Marmite