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Black Garlic Pasta

A simple meal after a long day on the farm. Black Garlic is one of the coolest, most interesting ingredients. This dish will smack you in the taste buds!

We make our own black garlic here and sometimes offer it to the farm share members. The process transforms the garlic into a very dark brownish-black color. It also creates a very soft texture and sweet caramely taste.

PREP TIME: 5-10 Min.

COOK TIME: 20 Min.

SERVED: 2 hungry farmers who went back for seconds with no leftovers.

A delicious main course that you can add all sorts of vegetables and/or protein to.


2 bulbs of Black Garlic, chopped.

1 pound of your favorite pasta

2 Tbsp. extra-virgin olive oil

1-2 Shallots, thinly sliced.

1 Cup White Wine

5 Tbsp. unsalted butter

Microgreens or chopped scallions

Salt + Pepper as you like


  1. Cook the Pasta. Cook the pasta in a large pot of boiling, salted water until it's al dente. Drain the pasta, toss with a tablespoon of the olive oil, cover and set aside.

  2. Chop Black Garlic. Peel all the black garlic and then roughly chop it, keeping it in relatively large chunks.

  3. Make the sauce. Coat the bottom of a large sauté pan with olive oil, and place it over medium heat. Add shallots and cook until they are soft and beginning to brown. Add the black garlic and toss it with the shallots. Then add the wine, turn the heat to high, and let it reduce by about ⅓. Add the butter and swirl the pan around until it's melted into the wine. Season generously to taste with salt and pepper.

  4. Assemble. Layer it in a bowl and mix it up, or add the cooked pasta to the pan with the sauce and very gently, toss everything together.

  5. Top with Micorgreens or chopped scallions and ENJOY!

Just use this recipe as a guide and adjust measurements and ingredients as necessary.


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