Black Garlic Veggie Pasta


Serves 8


Recipe Source - Chef Mitch Maier

Prep Time - 10 Minutes

Cooking Time - 25 Minutes

Total Time - 35 Minutes




12-ounce pasta, uncooked (I used penne)

3 tablespoons olive oil, divided

1 small red onion, peeled and thinly sliced 

1 pound asparagus, cut into bite-sized pieces (with ends trimmed off and discarded)

1 small head of broccoli florets, cut into bite-sized pieces

1 red bell pepper, cored and thinly sliced 

Kosher salt and freshly-cracked black pepper

5 cloves garlic, peeled and minced

4 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade

freshly-grated Parmesan cheese


Cooking Instructions

Cook pasta in a large stockpot of generously-salted boiling water al dente according to package instructions. Then drain the pasta, and set it aside. Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the red onion and saute, stirring occasionally, for 4 minutes. Add the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue sauteing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) Stir in the garlic and continue sauteing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat. Once the veggies and pasta have all finished cooking, return the stockpot to the stove over medium-high heat. Add the remaining 1 tablespoon of oil, cooked pasta, veggie mixture, Black Garlic Sauce & Marinade, lots of freshly-cracked black pepper, and toss to combine. Saute for 1-2 minutes, stirring occasionally, so that the pasta is very lightly toasted. Taste, and add extra Black Garlic Sauce & Marinade and black pepper if needed. Remove from heat and serve warm, garnished with lots of Parmesan cheese.



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