Black Garlic Pasta

Prep 5 min


Cook 25 min


Ready in 30 min

Simple and flavorful, this creamy pasta gets delicious flavor from the Black Garlic Seasoning.


  • 1 lb. (450 g) bucatini or spaghetti
  • 1 jar (7 oz./205 mL) oil-packed sun dried tomatoes, drained and chopped, plus 1 tbsp (15 mL) oil from the jar
  • 1   red bell pepper, seeded and sliced
  • 4 cups (1 L) fresh broccoli florets
  • 2½ tbsp (37 mL) Black Garlic Seasoning Mix
  • ¾ cup (175 mL) vegetable or chicken stock
  • ½ cup (125 mL) heavy cream
  • 1 can (2.25 oz./64 g) sliced black olives (optional)
  • 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for topping
  •  Optional Toppings: Additional Black Garlic Seasoning Mix, pine nuts, chopped basil


  1. Bring a large pot of water to a boil and cook the pasta according to the package directions.
  2. Heat 1 tbsp (15 mL) of the oil from the sun dried tomatoes in a large nonstick skillet or saute pan over medium-high heat for 3 minutes.
  3. Add the tomatoes, bell pepper, and broccoli to the pan and cook for 5 minutes, or until the vegetables are softened.
  4. Add the seasoning, stock, cream, and olives (if you’d like) to the pan. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 2 minutes.
  5. Add the pasta and Parmesan cheese and toss to combine.
  6. Serve with Parmesan cheese, additional seasoning, pine nuts, and chopped basil, if you’d like.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 750 mg, Carbohydrate 72 g, Fiber 6 g, Sugars 4 g (includes 1 g added sugar), Protein 16 g

Cook's Tips:

Vary Your Veggies: You can add spinach to this recipe or use spinach in place of the broccoli.

Dairy Dilemma: If you don’t have heavy cream, you can use ¼ cup (60 mL) of cream cheese instead. You may need to simmer a little longer.

Spice Swap: If you’re out of Black Garlic Seasoning Mix, you can use Garlic Parmesan Seasoning instead.

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