Creamy Black Garlic and Rappa Spaghettini

“It’s simple, fresh, massive flavour and super delicious. It’s just one of those winners that everyone’s going to love.” - Shannon Martinez, Head Chef & Owner of Smith & Daughters, Melbourne


    • 1kg packet dried spaghettini (100g/portion)
    • ½ cup EVOO
    • 120g CHEF Black Garlic Paste
    • 1 tsp chilli flakes
    • 1 cup vegan cream cheese
    • 2 bunch rappa, blanched and rough chopped
    • 2 lemons zest, and juice of 1 lemon
    • 1 cup vegan Parmesan cheese (grated)
    • Salt & ground black pepper to taste


    • Boil a large pot of salted water and add pasta.
    • While pasta is cooking, heat a large fry pan over medium heat, then add EVOO.
    • Add CHEF Black Garlic Paste, chilli flakes and sauté for a minute until fragrant.
    • Then add ½ cup of pasta water slowly to the pan, stirring while adding to emulsify.
    • Once combined, add cream cheese and stir until melted through.
    • Pull pasta directly from the pot once al dente and add to garlic sauce along with rappa.
    • Toss through to coat.
    • Add lemon zest, juice, half of the vegan Parmesan.
    • Season with salt & pepper and give a final toss.
    • Plate and serve with remaining vegan Parmesan.