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Pasta with vegan bear garlic pesto

Quick and easy recipe for fusilli with a vegan bear garlic pesto with vegan parmesan cheese, sunflower seeds and walnuts.
Prep Time10 minutes
Cook Time10 minutes
Total Time18 minutes
Course: first, pasta, first
Cuisine: Italian, vegan, vegetarian
Diet: Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: garlic, bear garlic, wild garlic, pasta, spring
Servings: 2 servings
Author: LuvveLovesFood
Const: low

Equipment

  • immersion blender
  • 1 pot with high sides

Ingredients

For the pesto

  • 80 g fresh wild garlic
  • 25 g vegan parmesan
  • 20 g 1.23 oz walnuts
  • 10 g sunflower seeds
  • 30 g extra virgin olive oil (+ a drizzle of oil to cover the surface of the pesto for storage)
  • 1/4 lemon (optional)
  • as needed salt

For the dough

  • 200 g pasta
  • 500 ml water
  • 1 tsp salt
  • as needed grated vegan cheese (optional)

Instructions

To prepare the bear garlic pesto

  • Wash the wild garlic under running water.
  • Put all the ingredients in an immersion blender container (as long as it has high sides).
  • Blend until smooth.

To prepare the pasta dough

  • Take a high-sided pot and fill it halfway with water. Bring the water to a boil, leaving the lid on top of the pot.
  • When the water is boiling, add a teaspoon of salt.
  • Drop the pasta and let it cook according to the minutes indicated on the package or until the pasta has reached the consistency you prefer.
  • Set aside 100ml of the pasta cooking water before draining it in the sink with a colander.
  • Then season the pasta and add a little cooking water to give the pesto more smoothness.