Wild Garlic Pasta Sauce

Subscribe to my newsletter to get updated when new recipes are released.

I use the fresh young growth of wild garlic (Allium ursinum). For this recipe, I harvested the leaves in the first week of February, when the flavours explode on your taste buds as the new edible Spring growth starts to emerge from hibernation. A quick, simple wild garlic recipe if ever there was one.

Wild Garlic Pasta Sauce: Ingredients

  • 150g wild garlic shoots (sliced & chopped)
  • 1 tin tomatoes
  • 1 onion (chopped)
  • 2 tbsp dijon mustard
  • ½ tbsp clear honey
  • 2 tbsp tomato puree
  • parmesan cheese
  • oil
  • cracked black pepper

Wild Garlic Pasta Sauce: Instructions

  1. Wash the wild garlic, drain and spin dry using a tea-towel or salad spinner.
  2. Fry the onion until soft and translucent.
  3. Add the tin tomatoes, 100g of wild garlic, the Dijon mustard, tomato puree and honey. Stir well in, then simmer until reduced, about 15-20 minutes. Remove from the heat and stir in the remaining 50g of wild garlic, stir and serve with grated Parmesan cheese and cracked black pepper.

Serves: 3


My Latest Book is Now Available on Amazon as a Paperback or Kindle

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

Leave a comment