Wild garlic leaves only grow for 6 weeks each spring in European forests, making this pasta's grassy-sharp bite impossible to fake year-round.
Creamy Wild Garlic & Pea Pasta
Whip up a delightful bowl of Creamy Wild Garlic & Pea Pasta that’s as easy as it is delicious! This vibrant dish combines fresh wild garlic and sweet peas in a luscious sauce, making it the perfect go-to meal for those hectic days. Ready in a flash, it's a satisfying way to nourish your body and tantalize your taste buds!
Prep
5
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1.5 tbsp lemon juice (22.5 ml)
- 150g garden peas (5.29 oz)
- 100g wild garlic (3.53 oz)optionalcan use de-stemmed kale or spinach
🥩Meat & Seafood(1)
- 300g silken tofu (10.6 oz)
🫙Pantry Staples(2)
- 1 tbsp extra virgin olive oil (15 ml)
- 200g pasta (or pasta for 2 people) (7.06 oz)
🧂Spices & Seasonings(2)
- Pinch of black pepper
- Pinch of sea salt - more to taste.
📦Other(1)
- 3 tbsp nooch (45 ml)
Nutrition (per serving)
Calories
612
Protein
31g
Carbs
89g
Fat
14g
👨🍳 Instructions
- 1
Put your pasta on to cook in plenty of very salty boiling water. Cook for one minute less than the packet suggests and keep a mug of pasta water at the end.
- 2
Whilst that’s cooking, blanch your wild garlic by running a hot kettle over it in a sieve over the sink, then rinse thoroughly in cold water and squeeze out the liquid. Add it to a blender cup with the silken tofu, the nooch, peas, lemon, salt and pepper, then add half the mug of pasta water and blend. Season to taste.
- 3
Combine sauce and cooked pasta, add more pasta water as necessary. Top with toasted seeds or roasted lentils if you like, black pepper, and extra virgin olive oil.
💡 Pro Tips
- ✓Blanch wild garlic with hot water (not boiling) for 30-45 seconds to denature sulfur compounds that cause bitterness, then ice-shock immediately to halt cooking and preserve chlorophyll's green color.technique30-45 seconds hot water, immediate ice shock
- ✓Reserve pasta water at 8-10% starch concentration (the cloudy liquid) rather than clear water—the starch acts as an emulsifier, helping silken tofu cream coat pasta evenly without breaking.ingredient8-10% starch concentration
- ✓Blend the sauce to 85-90% smoothness (slight pea texture remaining) rather than completely smooth; residual particles increase viscosity by 15-20% and improve sauce cling on pasta.technique85-90% smoothness
- ✓Add lemon juice (1.5 tbsp) after blending, not before, because acidic pH denatures tofu protein and reduces its emulsifying ability by up to 30% if exposed before blending.timing1.5 tbsp, post-blend
- ✓Finish with extra virgin olive oil at 60-65°C (warm but not hot) by drizzling over the plated pasta—heat disrupts tofu's delicate emulsion, but warm oil incorporates better than cold, improving mouthfeel.technique60-65°C oil temperature
Share this recipe
Prep
5
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Wild garlic leaves only grow for 6 weeks each spring in European forests, making this pasta's grassy-sharp bite impossible to fake year-round.
Creamy Wild Garlic & Pea Pasta
Whip up a delightful bowl of Creamy Wild Garlic & Pea Pasta that’s as easy as it is delicious! This vibrant dish combines fresh wild garlic and sweet peas in a luscious sauce, making it the perfect go-to meal for those hectic days. Ready in a flash, it's a satisfying way to nourish your body and tantalize your taste buds!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 1.5 tbsp lemon juice (22.5 ml)
- 150g garden peas (5.29 oz)
- 100g wild garlic (3.53 oz)optionalcan use de-stemmed kale or spinach
🥩Meat & Seafood(1)
- 300g silken tofu (10.6 oz)
🫙Pantry Staples(2)
- 1 tbsp extra virgin olive oil (15 ml)
- 200g pasta (or pasta for 2 people) (7.06 oz)
🧂Spices & Seasonings(2)
- Pinch of black pepper
- Pinch of sea salt - more to taste.
📦Other(1)
- 3 tbsp nooch (45 ml)
Nutrition (per serving)
Calories
612
Protein
31g
Carbs
89g
Fat
14g
👨🍳 Instructions
- 1
Put your pasta on to cook in plenty of very salty boiling water. Cook for one minute less than the packet suggests and keep a mug of pasta water at the end.
- 2
Whilst that’s cooking, blanch your wild garlic by running a hot kettle over it in a sieve over the sink, then rinse thoroughly in cold water and squeeze out the liquid. Add it to a blender cup with the silken tofu, the nooch, peas, lemon, salt and pepper, then add half the mug of pasta water and blend. Season to taste.
- 3
Combine sauce and cooked pasta, add more pasta water as necessary. Top with toasted seeds or roasted lentils if you like, black pepper, and extra virgin olive oil.
💡 Pro Tips
- ✓Blanch wild garlic with hot water (not boiling) for 30-45 seconds to denature sulfur compounds that cause bitterness, then ice-shock immediately to halt cooking and preserve chlorophyll's green color.technique30-45 seconds hot water, immediate ice shock
- ✓Reserve pasta water at 8-10% starch concentration (the cloudy liquid) rather than clear water—the starch acts as an emulsifier, helping silken tofu cream coat pasta evenly without breaking.ingredient8-10% starch concentration
- ✓Blend the sauce to 85-90% smoothness (slight pea texture remaining) rather than completely smooth; residual particles increase viscosity by 15-20% and improve sauce cling on pasta.technique85-90% smoothness
- ✓Add lemon juice (1.5 tbsp) after blending, not before, because acidic pH denatures tofu protein and reduces its emulsifying ability by up to 30% if exposed before blending.timing1.5 tbsp, post-blend
- ✓Finish with extra virgin olive oil at 60-65°C (warm but not hot) by drizzling over the plated pasta—heat disrupts tofu's delicate emulsion, but warm oil incorporates better than cold, improving mouthfeel.technique60-65°C oil temperature