Recipe
Midnight Orecchiette (Vegan)
Jump to ingredientsBlack garlic, browned mushrooms, and sweet roasted cherry tomatoes in a glossy pasta sauce.
Yield: 1 serving
Before you begin
Pre-prep
- Prepare the mushrooms. Finely chop, then cook in a dry pan over medium-high heat, stirring occasionally, until their water cooks off and they begin to brown. Add a little oil, salt, pepper, and one tiny pinch of MSG. Brown for another 1–2 minutes; set aside. Keep the pan for the pasta.
- Make the black-garlic paste. Mash or blend the peeled black garlic with 2 tsp olive oil and about 2 tbsp hot water until smooth. Set aside.
- Get the rest ready. Chop the parsley and measure the oregano and pepper flakes.
Method
Make it
- Roast the tomatoes. Heat the oven to 425°F. Lightly coat the tomatoes with olive oil and salt. Roast for 15–20 minutes, until blistered, collapsed, and sweet. Save their juices.
- Cook the pasta. Boil in well-salted water until al dente. Reserve at least ¼ cup starchy cooking water before draining.
- Make it glossy. In the mushroom pan, warm the remaining 1 tsp oil over medium-low heat. Add oregano and pepper flakes for 20–30 seconds without burning. Add pasta and the prepared black-garlic paste; toss vigorously, adding reserved water a little at a time until glossy, not watery or pasty.
- Fold in and finish. Gently fold in mushrooms, tomatoes, and their juices until warmed through. Add the second tiny pinch of MSG and black pepper; taste before adjusting salt. Mound on a plate with some vegetables on top and finish with parsley.