Black Pasta with Chargrilled Chicken & Creamy Mushroom Sauce

Discover Plascon’s Spring Colour Palette as we translate the Rhine Castle shade into a gastronomic masterpiece!

Recipe by: Thando Manyoni
Time: 2 hours
Serves: 4


  • For the pasta:
  • 2 Cups flour
  • 4 large eggs
  • 1 Tbsp olive oil
  • 3 Tbsp activated charcoal
  • For the grilled chicken:
  • 4 chicken breast fillets
  • 1/3 Cup olive oil
  • 3 Tbsp chicken spice
  • 2 Tbsp brown sugar
  • For the mushroom sauce:
  • 3 Tbsp olive oil
  • ½ onion, finely chopped
  • 3 garlic, minced
  • 250g portabellini mushrooms
  • 1 Tbsp mixed herbs
  • 1 Cup cream
  • Salt and pepper
  • Handful Italian parsley

How To Make:

  1. For the pasta; In a small bowl, whisk together the eggs, olive oil and charcoal.
  2. Pour the flour onto a work surface, create a well in the centre and pour the egg mixture in.
  3. Gradually incorporate the flour into the egg mixture. Work the dough with your hands until you have a smooth dough ball.
  4. Wrap with the plastic wrap and allow to rest for 30 minutes.
  5. In the meantime, marinate the chicken by combining all the ingredients for the charred chicken in a large bowl, set aside and allow to marinate for 15 minutes
  6. Unwrap the dough and cut into 4 equal pieces
  7. Lightly flour your work surface and pasta machine.
  8. Using a rolling pin, roll one piece of dough into a rectangle, run through a pasta machine to your desired thickness and cut into strips.
  9. Cook the chicken on a grill pan until charred and cook through. Set aside.
  10. Make the mushrooms sauce: heat a skillet and add the olive oil, onion and garlic and saute until soft.
  11. Add the mushrooms, herbs, and season with salt and pepper.
  12. Cook until the mushrooms are golden.
  13. Add the cream and simmer for 10 minutes, season to taste.
  14. Bring a pot of water to the boil, add the pasta and cook for 5 minutes. Remove from the water and drain.
  15. Serve the pasta topped with the mushroom sauce, slice the chicken and arrange on the pasta and garnish with parsley.

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