Vegan Wild Garlic Pesto Pasta

wild garlic pesto spaghetti rolled into nests served on a grey plate and topped with pine nuts and wild garlic flowers

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Bring some awesomeness to the table with this Vegan Wild Garlic Pesto Pasta: it comes together in just 15 minutes and it’s the perfect quick meal!

Prep Time5

Cook Time10

Servings: portions

Calories: 546kcal

Author: Adriana Z.

Equipment

Power Blender

Ingredients

320 g Spaghetti or any pasta of choice

…for the wild garlic pesto…

100 g Wild Garlic leaves, washed and gently patted dry
80 g Extra Virgin Olive Oil 60+20, good quality
30 g Vegan Grated Cheese
20 g Cashew Nuts
10 g Pine Nuts or all Cashews, or a mix of nuts
½ Lemon zest + juice
Salt

Metric - US Customary

Instructions

Bring abundant salted water to a boil.
In a blender bowl process first cashews and pine nuts until coarse*.
Add roughly chopped wild garlic leaves, vegan cheese, lemon zest + juice and 60 g of olive oil, and process till it turns into a paste.
Transfer the pesto into a jar or bowl and drizzle with the remaining oil.
Cook and drain the pasta "al dente".
Add the pasta to a bowl and scoop in the pesto, leaving some for decoration or to top the dish with.
Coat the spaghetti well, then transfer to a serving dish.
Top with some more pesto, drizzle with some olive oil and decorate with wild garlic flowers and pine nuts.

Notes

*If you prefer your pesto texture to be crunchier remove the blended nuts and fold them into the finish paste, before adding the oil for the second time.

Nutrition