Vegan wild garlic pesto pasta

Fresh, vibrant, and bursting with flavor, this Vegan Wild Garlic Pesto Pasta is the perfect dish for spring and beyond. Wild garlic (also known as ramsons or bear’s garlic) gives the pesto a punchy, herbaceous twist, while the creamy, nutty texture of the vegan pesto coats every strand of pasta beautifully. It’s quick to make, totally dairy-free, and packed with bold green goodness.

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Why You’ll Love This Recipe
Quick & Easy – Ready in under 25 minutes.
Bold, Fresh Flavor – Wild garlic adds a deliciously garlicky kick.
Totally Vegan – No cheese, no animal products—just plant-based power.
Great for Meal Prep – Make the pesto ahead and toss with pasta when ready.
Customizable – Add veggies, nuts, or protein to make it your own.

Ingredients You’ll Need

For the Vegan Wild Garlic Pesto:

• 2 cups wild garlic leaves, washed and roughly chopped
• ½ cup raw cashews or pine nuts (or sunflower seeds for nut-free option)
• ¼ cup nutritional yeast (for cheesy flavor)
• 1 small garlic clove (optional, wild garlic is already strong)
• Juice of ½ lemon
• ½ tsp sea salt
• ⅓–½ cup extra virgin olive oil (adjust for consistency)
• Freshly ground black pepper to taste

For the Pasta:

• 12 oz (340 g) pasta of choice (spaghetti, penne, or linguine work great)
• Salt for the cooking water
• 1 cup reserved pasta water (to loosen sauce)

Optional Toppings & Add-Ins:

• Cherry tomatoes, halved
• Steamed or sautéed broccoli or peas
• Vegan Parmesan or toasted breadcrumbs
• Chopped toasted nuts for crunch
• A drizzle of lemon juice or extra oil

Tools You’ll Need

• Blender or food processor
• Large pot for pasta
• Colander
• Mixing bowl
• Knife and cutting board
• Spatula or wooden spoon

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook your pasta according to package instructions until al dente.
3. Before draining, reserve about 1 cup of pasta water.
4. Drain and set the pasta aside.

Step 2: Make the Wild Garlic Pesto

1. In a food processor or blender, combine wild garlic, cashews, nutritional yeast, lemon juice, salt, and garlic (if using).
2. Pulse a few times to break down the ingredients.
3. With the machine running, slowly drizzle in the olive oil until the mixture is smooth but still textured.
4. Taste and season with more salt, lemon, or pepper as needed.

Step 3: Combine Pesto & Pasta

1. Return the drained pasta to the pot or a large bowl.
2. Add about half of the pesto and a splash of reserved pasta water. Toss until the pasta is well coated.
3. Add more pesto and water as needed until the sauce reaches your desired consistency.

Step 4: Serve & Garnish

1. Plate the pasta and top with optional cherry tomatoes, veggies, or crunchy toppings.
2. Add a sprinkle of vegan Parmesan or nutritional yeast, and finish with a drizzle of olive oil or lemon juice if desired.
3. Serve warm or at room temperature.

Tips for the Best Vegan Wild Garlic Pesto Pasta
Use Fresh Wild Garlic – The younger and fresher the leaves, the milder and more vibrant the flavor.
Adjust to Taste – Add more lemon for brightness, or more oil for a silkier sauce.
No Blender? – You can finely chop everything by hand and mash with a mortar and pestle.
Make Extra Pesto – Store leftovers in the fridge for up to a week or freeze for future meals.
Mix In More Veggies – Great with sautéed mushrooms, roasted zucchini, or fresh arugula.

Serving Suggestions

• With a side of garlic bread or bruschetta
• Topped with roasted cherry tomatoes or grilled tofu
• Alongside a crisp green salad with lemon vinaigrette
• As a pasta salad served cold with olives and artichokes
• With a glass of lemon water or chilled herbal tea

How to Store & Reheat

Storing:

• Store leftover pasta in an airtight container in the fridge for up to 3 days.
• Pesto alone can be stored in a sealed jar for up to 1 week or frozen in cubes for 2–3 months.

Reheating:

• Reheat gently in a pan with a splash of water or olive oil to loosen the sauce.
• You can also enjoy it cold or at room temperature as a pasta salad.

Frequently Asked Questions

1. Where can I find wild garlic?
   It’s available at farmers’ markets in spring or foraged in shaded forests (make sure it’s correctly identified).
2. Can I use spinach or basil instead?
   Yes, but it will be a different flavor. Try a mix if wild garlic is too strong.
3. Is nutritional yeast necessary?
   It adds a cheesy flavor, but you can skip it or use a vegan cheese alternative.
4. Can I make this nut-free?
   Absolutely! Use sunflower seeds or pumpkin seeds instead of nuts.
5. What pasta works best?
   Spaghetti, linguine, fusilli, or any shape that holds sauce well.

Final Thoughts

This Vegan Wild Garlic Pesto Pasta is fresh, flavorful, and fantastically simple. It’s a plant-powered dish that celebrates seasonal ingredients while being quick enough for any weeknight. Whether you serve it warm, cold, or loaded with veggies, it’s sure to become a springtime staple.

Give it a try and taste just how good clean, green eating can be!

Preparation Time: 10 minutes
Cooking Time: 10–12 minutes
Cuisine: Vegan / European

Nutritional Information (Per Serving):
Calories: 420 | Protein: 11g | Carbohydrates: 48g | Fat: 22g | Fiber: 4g | Sodium: 320mg

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