Vegan cuisine
Enjoyment of the season: creamy wild garlic pasta in 15 minutes
Aromatic, creamy and vegan. The mild garlic-like aroma of wild garlic gives the pasta dish a wonderfully spicy yet fresh note
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From March to May it’s wild garlic season. The spicy herb is now available fresh and enriches the seasonal kitchen. Together with pasta, the garlic herb unfolds its fullest aroma. The recipe for the quick dish, prepared in just 15 minutes.
When an aromatic but mild scent of garlic wafts through the woods in spring, it’s officially wild garlic time. The herb shows its first leaves as early as March and can be harvested until May, when it loses a lot of its aroma. Its characteristic garlic taste, which is not too hot, makes wild garlic an attractive herb for spring cooking.
Fresh wild garlic is usually chopped up and mixed into dishes – for example in soups, sauces, salads, pesto, dips or herb butter – or alternatively sprinkled over dishes to garnish. By the way: both the blossom and the bulb of wild garlic are edible. The onions can be pickled like capers, but they also give fresh dishes such as salads a unique aroma.
Wild garlic is not only tasty, but also an enrichment in terms of health, it is not for nothing that the herb has long been known as a medicinal plant. According to legend, the Celts and Germans gave the plant its name when they observed that bears ate the wild garlic leaves first after their hibernation in order to strengthen themselves with it. That’s not unrealistic, after all wild garlic scores with a range of vitamins, minerals and trace elements. Above all, the high content of vitamin C and sulfur makes the herb so valuable. It is said to have a detoxifying and anti-inflammatory effect and strengthen the immune system.
Be careful when picking wild garlic
More and more people are now going out into nature themselves to look for fresh wild garlic and harvest its aromatic leaves for later consumption. But there are a few things to consider here. The wild garlic plant is similar to the lily of the valley and the autumn crocus. Both plants are poisonous, and in the worst case, consumption can be fatal. Wild garlic leaves can be recognized by their wide, oval leaf shape, which is matt and has a prominent central rib. An onion-like root also provides information that it is actually wild garlic. Last but not least, you can identify the herb by the typical smell of garlic. To do this, rub a leaf between your fingers. If it is wild garlic, you will be able to smell a strong garlic smell.
Vegan kitchen in 15 minutes
The leaves of the wild garlic can not only be excellently pureed and processed as pesto, but also give pasta dishes a wonderfully spicy note whole. Thanks to the uncomplicated preparation with just a few ingredients, you can create an aromatic, spring-like wild garlic dish in less than 15 minutes.
A good amount of garlic and a little chili, roasted golden in plenty of high-quality olive oil, form the culinary basis for this lightning-fast recipe. Since the sulfur compounds contained in wild garlic are destroyed by heat, it loses its aroma when cooked. The spicy herb is only added to the dish at the end of the preparation. Yeast flakes also give a unique taste. Their strong cheesy and spicy aroma makes them an unbeatable vegan condiment and Parmesan substitute, and the flakes also score with plenty of nutrients. Here you can find out everything you need to know about natural flavor enhancers. Well mixed and garnished with fresh wild garlic, the spring-like pasta dish is ready to eat. Good Appetite.
Recipe for a creamy wild garlic pasta in 15 minutes
ingredients
- 300 grams of spaghetti, dry weight
- 4 cloves of garlic
- 200 grams of fresh wild garlic
- 1 chili pepper
- 150 milliliters extra virgin olive oil
- Salt pepper
- broth
- yeast flakes
preparation
- Cook the spaghetti according to package instructions.
- Finely slice the garlic and finely chop the chili pepper. Wash wild garlic, shake dry, cut finely.
- Heat the olive oil in a pan. Fry the garlic gently. Add chili.
- Reduce the heat, add the wild garlic and toss briefly in the garlic oil.
- Season to taste with salt, pepper and vegetable broth.
- Add the pasta and stir in together with the yeast flakes.
- Divide everything between two plates and garnish with more yeast flakes and wild garlic.
- Serve immediately.