Serves 4
INGREDIENTS
6 cups penne pasta
For the black garlic sauce:
5 x black garlic cloves (Murphy’s)
1 x cup cashews
1/2 x cup blanched almonds
3/4 x cup nooch
1 x Tbs Apple cider vinegar
1 x squirt lemon juice
Salt and pepper for tasting
2 cups water
Serve with:
1 x bunch asparagus
1 x bunch broccolini
1 x avo
Grater Goods Carrot Lox from Robinson’s Market Store
METHOD:
- Put a pot of water on the boil with a generous amount of salt, once boiling add your penne pasta and cook to packet instructions
- Add the sauce ingredients to the blender and blend until smooth
- Add water and salt to a frying pan and once boiling add your broccolini and asparagus cover and let boil for 4 mins then drain and chop into 4cm stalks
- Drain your pasta but leave 1/2 cup roughly of the pasta water in, add your sauce and then simmer stirring till thickened
- Add some seasoning and the asparagus & broccolini and then stir until fully combined
- Serve up on 4 plates and top with the Carrot Lox and avo