Creamy Wild Garlic Pasta (Dairy-Free)
This simple wild garlic pasta recipe combines your foraging finds with a fragrant, flavourful cashew cream sauce for a quick meal that's on the table in as little as 20 minutes.
Ingredients
- 5-7 oz (150-200 g) dried pasta of your choice (gluten-free if necessary)
- 1 tablespoon olive oil
- 3½ oz (100 g) wild garlic leaves, pre-washed and finely sliced (see notes on safe foraging and preparation)
- ½ cup (120 ml) plant-based cream (I used homemade cashew cream – see notes)
- 1 teaspoon dried tarragon
- ½ teaspoon dried thyme
- 3 tablespoons nutritional yeast
- ½ lemon, zest and juice (plus more to taste)
- Salt and pepper to taste
Instructions
- Meanwhile, heat 1 tablespoon of oil in a large frying pan on medium/high heat. Add the shredded wild garlic leaves, season with salt and pepper, and fry for 2-3 minutes or until gently wilted and soft.
- Next, add the plant-based cream, dried tarragon, dried thyme, nutritional yeast, lemon zest and juice, and a ladle of pasta cooking water. Stir well, adding more small ladles of the starchy pasta cooking water to the pan as necessary to keep the sauce fairly loose until your pasta is done.Note: If using homemade cashew cream, this will likely require more extra liquid than e.g. a shop-bought oat cream – just keep an eye on it and add as much pasta cooking water as needed.
- Once the pasta is cooked al dente, drain this and add to the pan with the creamy sauce. Turn off the heat, mix well, adjust the seasoning to taste, and serve.🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >
Notes
Safe and responsible foraging: Never eat wild food unless you're 100% sure it's safe. If you're new to foraging, it is recommended to learn from knowledgeable experts, attend courses, and refer to multiple recognised resources (books and websites).
Always forage in a public area or make sure you have the landowner's permission if on private land. When picking, only take what you need for personal consumption and never uproot the entire plant (unlawful in the UK under the Wildlife and Countryside Act 1981).
Cream: If using homemade cashew cream, you'll likely need more pasta cooking water than if using a shop-bought plant-based cream product. Just keep an eye on the sauce and adjust as necessary.
Gluten-free: To make this gluten-free, simply use a GF dried pasta and make sure your plant-based cream is GF (my suggested recipe for homemade cashew cream is naturally gluten-free).
Storage: Once cool, store the cooked pasta in the fridge for three to four days or freezer for up to six months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of two servings and using the suggested cashew cream. 'Wild garlic' wasn't an ingredient option in my nutrition calculator, so the amounts are based on 'wild leek' (not the same but the closest I could find!).
Nutrition
Calories: 535kcalCarbohydrates: 77gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 299mgPotassium: 594mgFiber: 8gSugar: 6gVitamin A: 901IUVitamin C: 21mgCalcium: 76mgIron: 5mg
Nutrition Facts
Creamy Wild Garlic Pasta (Dairy-Free)
Amount Per Serving
Calories 535
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Sodium 299mg13%
Potassium 594mg17%
Carbohydrates 77g26%
Fiber 8g33%
Sugar 6g7%
Protein 20g40%
Vitamin A 901IU18%
Vitamin C 21mg25%
Calcium 76mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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