top of page

Black Garlic Creamy Linguini Pasta with Olive Oil Béchamel

Recipe Courtesy of Makos

Prep time:  10 mins | Cook time:  20 mins

Total time:  30 mins | Serves: 2


  • 3 tablespoons (25 grams) all-purpose flour

  • 3 tablespoons (30 grams) olive oil

  • 1 1/4 cup (300 grams) almond milk (or regular milk for vegetarian)

  • Salt and pepper to taste

  • 1/4 cup chopped parsley

  • 1/2 to 1 cup chopped walnuts

  • 1/2 teaspoons freshly grated nutmeg, or more according to taste

  • 2 teaspoons lemon zest

  • 2-3 cloves black garlic, minced or finely grated

  • 1 /2 cup grated parmesan cheese for vegetarians, or some nutritional yeast for vegans

  • 1/2 pound pasta, uncooked


Make the black garlic bechamel

  1. Cook the flour with the olive oil in a saucepan over medium heat, until it’s browned and starts to smell nutty. Remove the saucepan from the heat and add the milk gradually, about 1/4 cup at a time, stirring constantly with a whisk. At first, it will thicken, but as you continue to add milk it will loosen up. Whisk until smooth and return to heat. Cook, stirring constantly, until bubbly and thickened. Remove from the heat and add the salt, the pepper, the parsley, the walnuts, the black garlic, the nutmeg, the lemon zest, and the parmesan cheese. Stir to mix and set aside.


Make the pasta

  1. Cook the pasta according to the packaging directions, drain it and return it to the pot.

  2. Add the béchamel sauce and stir to combine. If the sauce is too thick, add a splash of milk.

  3. Serve with some extra chopped walnuts and parsley. Eat!

bottom of page