Vegan wild garlic pesto pasta

Craving a fresh, vibrant, and aromatic pasta dish? This Vegan Wild Garlic Pesto Pasta is bursting with the bold, garlicky flavor of wild garlic blended into a creamy, dairy-free pesto. It’s perfect for spring when wild garlic is in season, but just as delicious with spinach or basil if you need a substitute.
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Why You’ll Love This Recipe
Flavor-Packed – Wild garlic gives a unique, punchy flavor you can’t get anywhere else.
Totally Vegan – No dairy, no meat—just pure plant-based goodness.
Quick & Easy – On the table in just 20 minutes.
Nutritious & Light – Full of greens, healthy fats, and fiber.
Customizable – Use your favorite pasta shape and greens.

Ingredients You’ll Need
For the Pesto:
2 cups wild garlic leaves (washed and roughly chopped)
½ cup fresh basil leaves (optional, for sweetness and balance)
⅓ cup walnuts or sunflower seeds (lightly toasted)
2 tbsp nutritional yeast (adds cheesy flavor)
1 clove garlic (optional, for extra punch)
½ tsp salt
¼ tsp black pepper
½ cup olive oil (plus more if needed)
1 tbsp lemon juice (freshly squeezed)
2–3 tbsp water (to thin the pesto if needed)

For the Pasta:
12 oz pasta of your choice (spaghetti, fusilli, penne, etc.)
Salt, for boiling water
1 tbsp olive oil
1 cup cherry tomatoes, halved (optional, for sweetness and color)
1 small zucchini, diced (optional)
¼ cup pasta cooking water (to loosen the pesto if needed)

For Garnish & Serving:
Fresh basil or wild garlic leaves
Toasted seeds or chopped nuts
Cracked black pepper
Lemon zest
Vegan parmesan or nutritional yeast (optional)

Tools You’ll Need
Blender or food processor
Large pot for boiling pasta
Colander
Skillet or sauté pan (if adding veggies)
Microplane or grater (for lemon zest)

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add your chosen pasta and cook according to the package instructions until al dente.
3. Reserve about ¼ cup of pasta water, then drain the pasta and set aside.

Step 2: Make the Wild Garlic Pesto
4. In a blender or food processor, combine wild garlic, basil (if using), walnuts, nutritional yeast, garlic, salt, and pepper.
5. Pulse until everything is roughly chopped.
6. With the motor running, slowly drizzle in the olive oil and lemon juice.
7. Scrape down the sides and blend again until smooth. Add water a tablespoon at a time if it’s too thick.
8. Taste and adjust salt, lemon, or nutritional yeast as needed.

Step 3: Sauté Veggies (Optional)
9. Heat 1 tbsp olive oil in a skillet over medium heat.
10. Add cherry tomatoes and zucchini. Sauté for 3–4 minutes until slightly softened and caramelized.
11. Remove from heat and set aside.

Step 4: Combine Pasta and Pesto
12. Return the cooked pasta to the pot or a large bowl.
13. Add the wild garlic pesto and a splash of the reserved pasta water.
14. Toss well to coat every strand of pasta in the pesto.
15. Gently fold in the sautéed veggies if using.

Step 5: Garnish & Serve
16. Plate the pasta and top with fresh basil, lemon zest, and a sprinkle of vegan parmesan or more nutritional yeast.
17. Add toasted seeds or chopped nuts for crunch, and finish with cracked black pepper.

Tips for Perfect Vegan Wild Garlic Pesto Pasta
Use Fresh Wild Garlic – Young, bright green leaves give the best flavor.
Toast Your Nuts – Toasting adds depth and brings out their natural oils.
Blend Gradually – Start thick, then thin the pesto slowly for the perfect texture.
Don’t Overcook the Pasta – Al dente texture helps the pesto cling better.
Add Brightness – Lemon juice and zest lift the flavors and keep it fresh.

Serving Suggestions
Spring Salad – Pair with a crisp salad of mixed greens, cucumber, and radish.
Grilled Vegetables – Serve with grilled asparagus, eggplant, or bell peppers.
Rustic Bread – Mop up any leftover pesto with a slice of crusty sourdough.
Chilled Herbal Drink – A cool mint or lemon balm tea goes beautifully with this light dish.

How to Store & Reheat
Storing:
Refrigerate: Store leftover pasta in an airtight container for up to 3 days.
Freeze Pesto: You can freeze the wild garlic pesto on its own for up to 3 months in small jars or ice cube trays.

Reheating:
Stovetop: Gently reheat pasta in a skillet with a splash of water or olive oil.
Microwave: Heat in 30-second intervals, stirring in between.

Frequently Asked Questions

1. Can I use spinach or kale instead of wild garlic?
   Absolutely! Use the same amount of greens—just know the flavor will be milder.
2. What if I don’t have nutritional yeast?
   You can skip it, or use vegan parmesan if available.
3. Can I make this gluten-free?
   Yes! Just use gluten-free pasta, and double-check all packaged ingredients.
4. Is wild garlic safe to eat raw?
   Yes, wild garlic leaves are completely edible raw and have a mild garlic flavor.
5. Can I add protein to this dish?
   Sure! Try adding grilled tofu, chickpeas, or your favorite vegan sausage slices.

Final Thoughts
This Vegan Wild Garlic Pesto Pasta is a celebration of fresh, seasonal flavors with a twist of creativity. The wild garlic brings a punch of aromatic intensity, while the creamy, nutty pesto clings perfectly to every strand of pasta. It’s nourishing, vibrant, and incredibly easy to make, whether for a weeknight dinner or a weekend lunch with friends.
Give it a try this season and enjoy a taste of nature’s greenest bounty—right on your plate. And if you love it, don’t forget to share your version and leave a comment below!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: European (Inspired by springtime Italian flavors)

Nutritional Information (Per Serving):
Calories: 420 | Protein: 12g | Carbohydrates: 46g | Fat: 22g | Fiber: 4g | Sodium: 300mg

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