Wild garlic and cheese spaghetti recipe

One of the special gifs of the spring is wild garlic, with an exquisite aroma mildly resembling garlic. In this wild garlic cheese spaghetti recipe, we enrich the sauce with pumpkinseed oil, which is a perfect match with the taste of wild garlic.

Vegetarian food
Wheat free
Egg free
Soy free
Corn free
Sugar free
25 Min.



Bring 2 l water to a boil, together with the salt, setting aside a pinch of it for the sauce. When the water is boiling, add the spaghetti and cook it al dente.


Wash the wild garlic, absorb the water and then cut the leaves into 1 cm wide strips.


On a spoonful of sunflower oil, wither the wild garlic strips at low heat.


When the garlic has collapsed, add the cream, the water, the pinch of salt and most of the grated cheddar cheese.  Save the rest of the cheese aside for the serving. Cook it for a couple of minutes until the cheese melts, stirring it continuously.


Cool the sauce to about 60 °C and mix in the pumpkinseed oil and the apple balsamico.


Mix the cooked pasta together with the sauce and let it rest like this for 2 minutes so that the pasta can absorb the sauce. Serve the dish with pumpkinseeds and the saved grated cheese.

4 Comment
portion unit: EUUSUK
1 tbs
Sunflower seed oil -30% or
2 ts
Apple balsamico - organic or
160 g
red cheddar cheese
1 bunch
wild garlic
5 fl oz
heavy cream
2 ⅜ fl oz
3 tsp
2 tsp
roasted pumpkin seeds


Vegetarian food Gluten-free Wheat free Egg free Soy free Corn free Sugar free

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