A simple but appealing dish. The sauce can be prepared in advance and stored in the fridge. Remove the wild garlic and you have a simple white sauce base which you can use in many different dishes.
When to eat
We recommend eating this dish from March to June. The wild garlic season in the UK is very short, but not to be missed.
This meal is around 90% less polluting than the average UK meal.
- Eating this recipe will save around 2.67 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.95 KM in a modern car.
- 150 g Cashew
- 75 ml Oat Milk
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Lemon Juice
- 15 g Wild Garlic
- 30 g Parsley
- 20 g Pine Nuts
- 400 g Rigatoni
- Boil water in a kettle and soak the cashews in the hot water for 20 minutes.
- Drain the cashews and add them along with the nutritional yeast, wild garlic, salt, pepper and oat milk to a blender. Blend on high until creamy and smooth, scraping down sides as needed.
- Prepare the pasta. Put the rigatoni in a pan of salted boiling water, cover and cook for 5 – 10 minutes or until the pasta is aldente. Remove from the heat and drain, reserving the cooking water, and return the pasta to the pan.
- Finely chop the parsley and add to the pasta, along with the cashew sauce and pine-nuts. Mix well to combine, serve immediately.