This Vegan Wild Garlic Pasta is one of my favorite pasta dishes to make in springtime during wild garlic season. In the park near our home, there is a large patch of wild garlic which I visit regularly each year in springtime. When I come home with a large bag of foraged wild garlic, the first thing I make is wild garlic pesto which I serve with spaghetti.
While the spaghetti is cooking, I add wild garlic, sunflower seeds, nutritional yeast, salt, olive oil and lemon juice to a food processor. I blend until I have a smooth green pesto. Once the spaghetti is cooked, I drain it and mix through the pesto. There you have it, a delicious meal in only 15 minutes!
To make Vegan Wild Garlic Pasta, you will need the following ingredients:
Follow the package instructions to cook the spaghetti. Drain and reserve a cup of cooking water.
Place 3 cups of wild garlic, 3 tablespoons of sunflower seeds, 1 tablespoon of nutritional yeast, ½ a teaspoon of salt, 3 tablespoons of olive oil and 1 tablespoon of lemon juice in a blender. Blend on high speed until you have a smooth pesto. Scrape down the sides of the blender using a spatula.
Add the wild garlic pesto to the pot with spaghetti. Toss well and add 1-2 tablespoons of cooking water to thin out the pesto until all the pasta is coated.
Serve in large pasta bowls, sprinkled with nutritional yeast flakes.
This Vegan Wild Garlic Pasta is a quick and easy midweek pasta dish. Try making it soon and please come back to leave a review to let me know what you think.
Switched out the pasta for some penne instead since I like penne more, it was really good.
The pesto was kinda hard to perfect but it tasted great nonetheless when I figured it out, thx.
Instead of the olive oil i switched it out for sunflower would recommend doing the same as it adds to the flavour.
Taste like grass so not really my thing, it was easy to make though but I'll stick to the spaghetti with broccoli.
The lemon juice made this kinda zesty but i liked it.
Added a bit more salt to mine because I figured it wasn't enough, next time I won't be doing that, listen to the ingridents guys, this is no joke!! You don't want to go off the book cause it will taste funny.
I loved this dish so much added some sun dried tomatos and vegan cheese.
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