Creamy Mushroom & Black Garlic Pasta Recipe

Creamy Mushroom & Black Garlic Pasta Recipe

Creamy Mushroom & Black Garlic Pasta Recipe🍝 using Malfadine

This easy plant based creamy pasta recipe is slaying in every single way. if you haven’t cooked with black garlic before you NEED TO. So good.

Alsooo malfadine pasta is a super fun pasta shape! You can get the more uniform malfadine at most supermarkets but I hunted down the more rustic looking one where the frills all vary in size and it looks more handmade or something.

Save this creamy pasta recipe and send it to something who loves easy pasta recipes!


200g dry pasta
200g brown Swiss mushroom - sliced
200g - 300g beech mushrooms (or any mixed mushrooms!)
1 large shallot - finely diced
6 black garlic cloves - finely diced
150ml sake
300ml oatly cream
300ml chicken style stock
3 tbsp plain flour
6 tbsp butter
2 tbsp olive oil
Salt + pepper
Parmesan (Biocheese is a good vegan option!)


Bring a large pan to medium heat with the olive oil then sauté the shallots with a pinch of salt until browned

Add the mushrooms and sauté until well browned then add the sake to deglaze, then wait for it all to dissolve

Add 1 tbsp butter and the black garlic and sauté for a further 2 minutes then transfer the mushrooms to a bowl and place the pan back on the heat. This is also a good time to start cooking your pasta!

Melt 4 tbsp of butter in the pan then add the flour and whisk, let this cook until browned (1 - 2 mins). Then add the chicken style stock and continue to whisk until a thick roux forms.

Stir in the oatly cream and the mushrooms, season with extra salt and pepper to taste and simmer for a couple of minutes

Toss in the pasta with the Parmesan and the last tbsp of butter and mix to combine. Enjoy!!