A real spring treat! This Wild Garlic Pesto Spaghetti is a quick vegan comfort meal, ready in just 15 minutes!
Are your days as crazy as ours? It seems that with the eventual arrival of spring, everyone just went mad. We’ve been working like crazy, both in our day-jobs and on this blog, although you may not notice many differences.
And then, as it happens, we just had to shut down for a day or two. Just do the bare minimum, and live through it. Pile up on vitamins and supplements. Rest. Repeat.
Housework will have to keep, although that pile of clothes will not iron itself.
It’s for times like this that I cherish quick meals. And leftovers.
Could anything be easier than Pesto Spaghetti? Just put a pot of water to boil, cook spaghetti, drain and stir in a spoon of pesto. Done!
Wild Garlic Pesto Spaghetti is just a breeze to make, with barely any cooking at all. And once you’ve done your pesto (that takes like a minute in a food processor), just store it in the fridge for more quick & easy meals throughout the weeks!
And, if you don’t happen to have wild garlic at hands, you can even replace it with basil or arugula! But, we did have it on hand, as we went to the forest for a walk and were greeted with a lush green blanket of wild garlic that we simply couldn’t leave… do you like to gather your foods from the woods as well?
Anyway, enjoy this bright green Wild Garlic Pesto Spaghetti dish, while we go & have our early Easter dessert 🙂
- 6 cups of wild garlic leaves (can be replaced with basil or arugula)
- 80 grams pine nuts
- 30 grams sunflower seeds
- pinch of salt
- 1/2 cup olive oil
- 200 grams spaghetti
- black sesame seeds
- grated vegan cheese (or parmesan)
- Prepare your pesto: wash and thoroughly dry wild garlic leaves. If you don't have wild garlic, you can substitute with basil or arugula. In a pan, lightly toast pine nuts and sesame seeds, stirring frequently, until they turn golden brown. Remove from pan and set aside to cool.
- Place wild garlic leaves into a food processor, add nuts and seeds, and a pinch of salt and pulse to break down the leaves. Then, slowly pour in about half of the olive oil while processing on low, until well blended and incorporated. Place pesto in small jar, just big enough to fill. Pour over the rest of the olive oil, to create a barrier between the pesto and air. You can store it air-tight closed in the fridge for a couple of weeks or use immediatelly.
- Cook pasta according to package instructions until cooked to your liking (I like al-dente), then drain and return the pasta to the pot (do not wash it off). Add a couple of teaspoons of pesto to the pasta, stir well to combine. If your pasta is dry, you can drizzle some more olive oil on top or a squeeze of lemon juice. Top with some grated vegan cheese (or parmesan). Serve.
You will most likely use just a bit of pesto and have plenty leftover for future meals, like spreading on bread for breakfast, or ass soup topping.
Amount Per Serving: Calories: 287.6 Total Fat: 13.2g Saturated Fat: 3.9g Sodium: 283.1mg Carbohydrates: 35.7g Fiber: 2.5g Sugar: 0.9g Protein: 7.6g
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