Wild garlic spring pasta is a delicious and quick vegan dish, the perfect way to celebrate the first spring sunshine and eat as much wild garlic as you can. It’s a short season so use it out!
Ramps or also called wild leek or bear leek is loaded with wonderful nutrients and vitamins. You can find them in the woods this time of the year, they are popping up everywhere. Use wild garlic as a herb or as a green leafy salad, you can make amazing soups, pestos, spreads, dips or salads with it. I highly recommend you to also freeze some, so you can use them later too.
I don’t wanna exaggerate but this pasta is probably the best I’ve ever tried! I am just so excited about this dish! It is fresh, creamy, ‘cheesy’ and garlicky at the same time, it’s full of the best spring tastes. The more wild leek you use the better it gets. You can also add asparagus or fresh spinach instead of the green peas. Serve it warm (or cold as a pasta salad)!
- 1 cup of frozen peas
- 300 g pasta of your choice
- 1 cup of cashews (preferably soaked for 4-8 hours)
- 1 bunch of wild garlic
- 1 lime
- 4 tbsp nutritional yeast
- olive oil
- salt, pepper
- Add pasta and frozen peas to boiling water and cook until pasta is ready. Drain and place back to the pot.
- While pasta and peas are cooking prepare the sauce. Place drained cashews, wild garlic, nutritional yeast, lime juice and zest in a food processor and blend until smooth. Add a few tablespoon of water if it's too thick.
- Add the sauce to the drained pasta and cook them together, so everything is nice and warm. Serve the pasta with olive oil and lime juice on top. Enjoy!