Cashew and Wild Garlic Alfredo With Rigatoni

Serves: 4
Takes: 30 mins

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.


Name Amount
Cashew 150 g
Oat Milk 75 ml
Nutritional Yeast 2 Tablespoon
Lemon Juice 1 Tablespoon
Wild Garlic 15 g
Parsley 30 g
Pine Nuts 20 g
Rigatoni 400 g

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.


  1. Boil water in a kettle and soak the cashews in the hot water for 20 minutes.
  2. 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.
  3. 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.
  4. Finely chop the parsley and add to the pasta, along with the cashew sauce and pine-nuts. Mix well to combine, serve immediately.

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