The wild garlic is slowly growing everywhere again and that’s why today we have a delicious wild garlic recipe for wild garlic pasta. If you love the aromatic scent of fresh wild garlic and can hardly wait to finally have something green on your plate again, then this recipe is just the thing for you.
The combination of creamy sauce and the unmistakable garlic aroma of wild garlic makes this pasta a real spring highlight. The smell of fresh wild garlic in the kitchen is a sign for me every year: Spring is here! The aromatic plant not only brings freshness to every dish, but is also wonderfully versatile. Whether as a pesto, in soups or – like today – as a creamy sauce for pasta: wild garlic is a real all-rounder.
This wild garlic recipe is perfect for a quick lunch or dinner where the focus is clearly on taste.
Wild garlic is not only delicious, but also healthy. And the best thing about it? You can often simply pick it yourself in the forest – if you can recognize it, of course! It usually grows from March to May and is a real gift from nature.
In this recipe, we’re not using wild garlic for pesto for once, but chopping it into a light sauce like leeks. When cooked, wild garlic tastes like a mixture of leek and garlic.
If you are looking for another wild garlic recipe, take a look at this wild garlic pesto.
Cut the washed wild garlic into coarse strips.
Cut a small onion into half rings.
In the meantime, cook the pasta until al dente.
Put some oil and the chopped onions in a pan and fry them until they are lightly roasted.
Add the wild garlic and deglaze with the vegetable stock. Add the cream substitute and stir everything together.
Mix the starch with the water and add to the pan, the sauce should now thicken slightly.
Add the pre-cooked pasta and mix well. Season to taste with salt, pepper, garlic powder and nutmeg.
Bring everything to the boil again until the sauce is really thick.
Ingredients
Directions
Cut the washed wild garlic into coarse strips.
Cut a small onion into half rings.
In the meantime, cook the pasta until al dente.
Put some oil and the chopped onions in a pan and fry them until they are lightly roasted.
Add the wild garlic and deglaze with the vegetable stock. Add the cream substitute and stir everything together.
Mix the starch with the water and add to the pan, the sauce should now thicken slightly.
Add the pre-cooked pasta and mix well. Season to taste with salt, pepper, garlic powder and nutmeg.
Bring everything to the boil again until the sauce is really thick.
Notes
Bon appétit and enjoy this simple but incredibly tasty spring pasta!
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As always, have fun with this recipe and bon appétit!
