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Wild Garlic Pasta Recipe

Wild garlic pasta pated on grey plates, with wild garlic leaves spread around it.

Have you ever tried wild garlic pasta? It’s one of the most flavourful pasta dishes ever. It is simple and quick to make and bursts with the fresh spring flavour of wild garlic. Its taste is so unique and makes the perfect ingredient for a delicious pasta sauce.

Ingredients for making Wild Garlic Pasta

Ingredients for wild garlic pasta on wooden board
  • Wild garlic pesto 
  • Pasta 
  • Olive oil 
  • Wild garlic 
  • Peperoncini 
  • White wine
  • Salt&pepper to season

I like to include both wild garlic pesto and fresh wild garlic leaves for this pasta. Doing so provides the texture and flavour of fresh wild garlic but also evenly coats the pasta in a flavourful sauce. I went for spaghetti today, but most kinds of pasta will work well for this dish. Aside from these ingredients, you will only need some peperoncini for additional heat and some quality olive oil and vegan dry white wine to make the delicious sauce for the pasta. Some salt and pepper to season, and you’ll have a delicious pasta!

Be Careful when Foraging Wild Garlic:

If you want to forage wild garlic, be careful: There are numerous poisonous plants to confuse wild garlic with, such as lily of the valley, autumn crocuses, corn lily and others, which can be a deadly error. Always consult with a professional when foraging.

Wild Garlic Pasta Recipe: 

Making the wild garlic pasta is easy once you have the wild garlic pesto on hand. The recipe for the pesto is very straightforward as well. Additional wild garlic is blended with toasted cashew and pine nuts, olive oil, some lemon, and nutritional yeast into a creamy pesto. The pesto is delicious for so many dishes, so make yourself a good batch and enjoy! For more detailed instructions about the wild garlic pesto, check out the recipe here!

Preparing the Ingredients:

Let’s prepare the other ingredients: Give the wild garlic a good wash and discard any long stems. You can decide to cut the wild garlic or leave the leaves whole. Finely chop the peperoncini. You can take out the seeds or leave them in, depending on the heat of your chillies and your spice tolerance.

Cooking the Pasta and making the Sauce:

Next, let’s get a pot of water boiling. Salt the water, add the pasta and cook to the package instructions. We want to stop the cooking process a minute before they turn al dente, so they can finish cooking in the sauce. 

While the pasta is cooking, add a tablespoon of olive oil to a pan and add the chillis. Heat to medium, and allow the chillies to infuse the olive oil for a minute or two.

Peperoncini in pan

Next, add the wild garlic pesto, the remaining olive oil, and white wine. Dissolve the pesto until a creamy, uniform sauce forms. 

Wild garlic sauce simmering in a stainless steel pan

Once the pasta is just shy of turning al dente, transfer it into the sauce.

pasta in wild garlic sauce

Add starchy pasta water and mix until a delicious creamy sauce is coating the pasta. Now, you can add the fresh wild garlic leaves and incorporate them. Finish cooking the pasta to your desired consistency. I like the pasta to be al dente and to still have a bit of bite on the wild garlic leaves. Season with salt and pepper, and you are ready to plate. 

Wild garlic pasta decorated with wild garlic leaves and nuts

When plating the wild garlic pasta, get a few extra spoonfuls of the delicious sauce on the pasta. If needed, you can mix some extra wild garlic pesto with a bit more white wine and olive oil and drizzle it over the pasta when plating. This will give a delicious extra kick!

Let me know what you think in the comments, and enjoy! 

Some other Recipes you might Enjoy: 

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Wild garlic pasta pated on grey plates, with wild garlic leaves spread around it.

Wild Garlic Pasta Recipe

Wild garlic pasta is one of the most flavourful pasta dishes ever. It is simple and quick to make and bursts with the fresh spring flavour of wild garlic.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

400g pasta

5 tbsp wild garlic pesto

100g wild garlic

2 peperoncini

80ml extra virgin olive oil

80ml white wine

Salt&pepper to season

Instructions

Wash the wild garlic and discard any long stems. You can decide to cut the wild garlic or leave the leaves whole. Finely chop the peperoncini.

Cook the pasta in salt water to package instructions. Stop the cooking process a minute before they turn al dente, so they can finish cooking in the sauce.

While the pasta is cooking, add a tablespoon of olive oil to a pan and add the chillis. Heat to medium, and allow the chillies to infuse the olive oil for a minute or two.

Next, add the wild garlic pesto, the remaining olive oil, and white wine. Dissolve the pesto until a creamy, uniform sauce forms.

Once the pasta is just shy of turning al dente, transfer it into the sauce.

Add pasta water until a delicious creamy sauce coats the pasta. Now, you can add the fresh wild garlic leaves and incorporate them. Finish cooking the pasta to your desired consistency. Season with salt and pepper, and you are ready to plate.

When plating the wild garlic pasta, get a few extra spoonfuls of the delicious sauce on the pasta. If needed, you can mix some extra wild garlic pesto with a bit more white wine and olive oil and drizzle it over the pasta when plating.

Notes

If you want to forage wild garlic, be careful: There are numerous poisonous plants to confuse wild garlic with, such as lily of the valley, autumn crocuses, corn lily and others, which can be a deadly error. Always consult with a professional when foraging.

When making the wild garlic pesto, make some more than you need for this pasta. It is delicious with so many dishes, you will want to have more on hand!

  • Author: Ivo
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Pasta, Lunch, Dinner, First
  • Cuisine: European
  • Diet: Vegan

Keywords: Wild garlic, wild garlic pasta, spring pasta, vegan wild garlic pasta

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