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.
0 servings