Did you know... that Wild Garlic was known to be eaten by bears regain their strength after a long winter’s slumber, planted around homes to protect families from fairies, and nourished exiled kings; while Warrigal Greens are native bush tucker of Australia and New Zealand and saved expeditioners from scurvy, while the berries made the face painting ink of choice for Māori children. So how could you not take this opportunity for any one of these outcomes of strength, protection, survival and beauty from our world of leafy greens?
Try this flavour-packed and nutritious green pasta recipe! With the rich micronutrients from Wild Garlic or Warrigal Greens and our seaweed along with the gut healthy probiotics from miso. This is an easy dish rich in Vitamins A, C, K, iron, calcium, manganese, zinc and more, as well as lots of gut healthy fibres.
What is wild garlic?
Wild garlic can be many things depending on where you are... here we are inspired by our UK customers, and you will also find an Australian solution in Warrigal greens (below). But foraging in the supermarket can be just as fun with so many new market entries from local producers all around the world. Let us know about your solution if you find a new one.
Where Can I Find Wild Garlic?
Wild garlic season is coming to an end in the UK, but it’s not too late to get out and forage these delicious leaves before they go! Try them out with this delicious Green Miso Pasta recipe.
You can find this yummy and beautiful plant in damp, woody areas all over the UK. At this time of year the plant has reached full maturity and it often carpets the forest floor of many woodlands with dark green leaves and small bursts of white flowers. It is one of the easiest and safest plants to forage for in the UK, but you should be sure of what you are picking before you eat it, as there are a few lookalikes that can be potentially poisonous. Here and here are a couple of articles that will help you to know what you are looking for.
Foraging in Australia or New Zealand?
If you live in Australia or New Zealand, you could substitute the Wild Garlic for Warrigal Greens (New Zealand Spinach) which can be found in beachy areas in sand-meets-soil habitat, or where there is a large amount of decomposing seaweed at the storm-tide (higher than the high tide) mark along dunes and estuaries. Just be sure to again, know what you’re picking, don’t pick more than you need and be careful not to destroy the plants as these play an important part in the coastal ecosystem. Also make sure that you blanch Warrigal greens for 1 minute before blending them with the rest of the ingredients to remove oxalates just like in real spinach, although young leaves are okay to eat raw. This website here provides some useful information about foraging for Warrigal Greens.
Can’t find any Wild Garlic or Warrigal Greens?
If you cannot find any wild garlic near you, then try this recipe with 20-30g of chives instead and some babyleaf spinach and an extra clove of garlic, or just use the equivalent amount in spinach and add 2 extra cloves of garlic.
Ingredients for the sauce
- Two large handfuls of wild garlic leaves (approx. 50g, see above for substitutions)
- Two large handfuls of baby spinach (Approx. 50g)
- 2 cloves of garlic (3-4 if you are not using wild garlic)
- ¾ cup cashews (soaked overnight or see method for last minute option)
- 2 heaped tbsp white miso paste
- 2 tbsp nutritional yeast
- 1 lemon
- 1 tbsp olive oil
Other Ingredients
- 1 box PhycoHealth seaweed pasta (I used Phettuccine but you can choose SeaSpirals and soon..... our plant based seaweed pasta will be launching - watch this space). The most economical and small footprint way is to fill your basket with a bundle for the pantry in one shipment.
Suggested Toppings
- Cherry tomatoes
- Crumbled Feta
- Pine nuts
- Rocket
Method
- Start by soaking the cashews to soften them, either overnight or if you are tight on time then boil them for 15 minutes. This will help to make the sauce creamier.
- Bring a pot of water to the boil (or re-use the cashew water) for the pasta.
- Mince the garlic and juice the lemon.
- Drain the cashews and add them along with all ingredients for the green miso sauce into a blender with a little water to loosen the sauce, and blend until smooth.
- Add the seaweed pasta to the pan and boil for the recommended amount of time, before draining and tossing with olive oil.
- Incorporate the green miso sauce into the pasta and toss to coat.
- Serve with your choice of toppings, this dish goes really nicely on its own but is taken to another level with cherry tomatoes, rocket and feta cheese served on top.
- Enjoy!
This dish is inspired by "Green Mean Miso Beans" from @sophsplantkitchen on instagram.
