Creamy Black Garlic and Rappa Spaghettini - Shannon Martinez

This creamy Vegan Black Garlic and Rappa Spaghettini recipe was developed by Vegan Chef Shannon Martinez. The CHEF Black Garlic with a mix of fresh herbs, spaghettini and vegan cheese creates a delicious al dente pasta recipe.
  • 10 portions

Ingredients

Ingredients

  • 2 ½ Packet dried Spaghettini (1.25kg)
  • ½ cup Extra Virgin Olive Oil
  • 120g CHEF Black Garlic Paste
  • 1 tsp Chilli flakes 
  • 1 cup Vegan cream cheese
  • 1 cup Vegan parmesan cheese (grated) 
  • 2 bunch Rappa, blanched and rough chopped 
  • Zest of 2 lemons, juice of 1 lemon
  • Salt & Pepper to taste
  • Ground black pepper

Method

Method

  • Boil a large pot of salted water and add pasta. 
  • While pasta is cooking, heat a large fry pan over medium heat, then add extra virgin olive oil
  • 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. 

CHEF X Shannon Martinez

CHEF X Shannon Martinez | Collaboration announced 


As demand increases for more Vegan and Plant Based menu options, the CHEF team has partnered with Shannon Martinez; leading Vegan Chef in Australia.