Creamy Fettucine with black garlic and mushrooms

Serves 4


    • 400g dried fettucine
    • 1 tablespoon olive oil
    • 50g CHEF Black Garlic Paste
    • 1 pinch chilli flakes
    • 100g button mushrooms, sliced
    • ½ cup cream
    • 1 lemon, zest and juice
    • ½ cup grated Parmesan cheese
    • Salt and pepper to taste


    1. Boil a pot of salted water and cook fettucine until al dente.
    2. While the pasta is cooking, in a separate saucepan heat the olive oil, CHEF Black Garlic Paste and chilli flakes until fragrant.
    3. Add a couple of tablespoons of the pasta water and stir to emulsify.
    4. Add the mushrooms and the cream and bring to boil. Turn down the heat and simmer until it begins to thicken.
    5. Drain pasta and add to cream sauce. Add a little pasta water if needed.
    6. Add lemon juice, zest and Parmesan, toss through to make sure the pasta is coated.
    7. Season with salt and pepper and serve.