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

    CHEF Black Garlic Paste

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


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