Quick Pasta with Wild Garlic and Lemon
Wild garlic season is the best season! First, because your next walk in the woods will be filled with the delicious scent of garlic (yum!), and second, because foraging wild garlic always feels exciting—yet slightly forbidden. But while we’re at it—when exactly is wild garlic season, and can you just pick these green stems freely?
Foraging Wild Garlic for Beginners (and for Those Who Don’t Want to Accidentally Eat Lily of the Valley)
Wild garlic grows from March to May and thrives in shady, damp places—exactly where mosquitoes live, perfect. If you want to forage it yourself, trust your nose, not your eyes! Wild garlic looks almost identical to lily of the valley and autumn crocus, but if you rub a leaf between your fingers and it smells like garlic, you’re good. If not, better leave it alone.
Is It Legal to Pick Wild Garlic Everywhere?
Unfortunately, foraging wild garlic is not always unrestricted. Germany and many other countries have rules to protect wild plants and nature. It’s always a good idea to check in advance whether collecting wild garlic is allowed in a specific area — it’s best to ask at the local nature conservation or forestry office. Usually, only small amounts for personal use are permitted.
What If There’s No Wild Garlic Around?
No wild garlic? No worries! You have two options:
The lazy option: Use more baby spinach and garlic—done.
The adventurous option: Try arugula as a substitute—it adds a peppery note.
Do I Really Need to Make Wild Garlic Oil?
No. But honestly? It’s totally worth it! Wild garlic oil is perfect for those who love their food to look a little gourmet. It adds a beautiful green touch to the pasta—but if you’re in a hurry, you can simply skip it.
Why Is This Pasta the Perfect Lunch or Dinner?
Because it’s quick to make, super creamy, and tastes like spring itself cooked it for you. In just 30 minutes, the pasta is on the table—faster than almost any delivery service. Plus, the combination of lemon zest, miso paste, and wild garlic creates a perfect mix of fresh, savory, and hearty flavors. Best of all, no fancy ingredients or complicated cooking skills are needed.
Quick Pasta with Wild Garlic and Lemon
Ingredients
For the Pasta:
- 500 g (18 oz) long pasta
- 1.5 lemons (zest and juice)
- 300 g (11 oz) fresh baby spinach
- 75 g (3 oz) wild garlic
- 2 tbsp light miso paste
- 75 ml (2.5 oz) vegan cooking cream
- 150 ml (5 oz) pasta water
- 25 g (1 oz) vegan parmesan
- 2 onions
- 2 garlic cloves
- olive oil
- salt
- pepper
- nutmeg
For the Wild Garlic Oil:
- 50 g (1.75 oz) wild garlic
- 100 ml (3.5 oz) neutral vegetable oil
- a bowl with ice cubes
Additionally:
- 50 g (2 oz) pine nuts
- vegan parmesan for serving
Instructions
- Prepare the wild garlic oil first. Roughly chop the wild garlic and place it in a food processor. Heat the oil to a maximum of 60°C, then pour it over the wild garlic and blend until smooth. Strain through a sieve or cloth into a bowl. Immediately place the bowl in another bowl with ice cubes to preserve the vibrant green color.
Tip: If you have leftover wild garlic oil, store it in a sealed container in a cool, dark place and use it within a few months.
Peel and finely dice the onions and garlic. Toast the pine nuts in a dry pan and set them aside. Slice the wild garlic into thin strips.
Cook the pasta according to the package instructions until al dente. Drain, saving about a cup of the cooking water.
Heat olive oil in a large pan. Sauté the onions and garlic for 2 minutes. Add the spinach and cook for another 2 minutes until wilted. Stir in miso paste, lemon juice, vegan cooking cream, and about 150 ml (5 oz) of pasta water.
Add the cooked pasta to the pan and toss well. Season with salt, pepper, and a pinch of nutmeg. Add more pasta water if needed. Fold in the wild garlic strips, lemon zest, and vegan parmesan.
Serve the pasta on plates. Garnish with toasted pine nuts, vegan parmesan, and a few drops of wild garlic oil.
