This vegan Black garlic pasta is so incredible tasty. This recipe is gluten-free, dairy-free and is packed with nutrition. The combination of fresh herbs and flavor of mushroom makes this dish so yummy. You need just a few ingredients and in 15 minutes your dinner is ready.

Black garlic is loaded with Antioxidants and help fight cancer growth, also boosts immunity and reduces bad cholesterol. Eating black garlic help boosts heart health, improves brain function and help indigestion.

Red onion – I used red onion but be free to use white one as well
Mushroom – It‘s up to you what type of mushroom you use, for example you can combine two types of mushrooms for more aromatic flavor in this dish
Black garlic – Black garlic is the main ingredients, and it‘s taste so good that you need to try it
Herbs & seasoning- I used fresh rosemary with basil and season with salt & pepper. This simply combination of herbs and seasoning make this pasta so incredible good.
Kamut pasta- I like to use kamut pasta in my recipes, it‘s gluten-free and easy to digest. Another great option is lentil or chickpeas pasta.

In a sauce pot, heat salt water and cooked your pasta as the instruction on the package. In a pan heat oil then add sliced onion and let it simmer until onion soften, then add sliced mushrooms, add chopped black garlic with rosemary and basil, seasoning with salt & pepper. Add cooked pasta with some pasta water, and simmer 2 more minutes. In your plate add lamb‘s lettuce then pasta and top with some lemon zest and nutritional yeast.
Bon Appétit