Cooking with wild garlic

Wild garlic is abundant on forest floors across the UK at the moment, so it’s a perfect time to go foraging and pick some of the tasty leaves. It’s a great activity to do with kids as well, to connect them with food and where it comes from. All the family will love this delicious pasta with wild garlic sauce recipe from the team at The Community Farm (where Valley Fest is held!) Happy foraging!

Pasta with wild garlic sauce

With its antibacterial, antibiotic and antiseptic properties, wild garlic makes the perfect addition to your spring diet. The main health benefit of garlic is its effectiveness in reducing blood pressure and thus heart disease and the risk of stroke. Although all garlic has this property, wild garlic has the greatest effect on lowering blood pressure. And it tastes divine!


  • 400g linguine or spaghetti (although any other pasta is fine)
  • 2 tbsp olive oil
  • 20g butter
  • 3 large red onions, peeled and finely sliced
  • 1 tbsp white wine vinegar
  • 100ml white wine or dry cider
  • 200g wild garlic, trimmed, washed and shredded
  • 40g raisins, soaked in boiling water for 10 minutes
  • 40g blanched whole almonds, toasted and roughly chopped
  • 60g parmesan, grated

To make the pasta dressing, put the olive oil and the butter in a heavy-based pan with a lid. Add the onions and bring them up to a sizzle. Add a pinch of salt, pop the lid on, and turn the heat right down. Leave the onions to soften for 10 minutes. Once meltingly soft, take the lid off, turn the heat back up and add the vinegar and wine. Simmer until the liquid has nearly evaporated. Throw in the wild garlic, replace the lid and leave it to wilt for a few minutes. Add the pasta to a pan of salted boiling water and cook according to packet instructions. Add the raisins to the dressing and stir. Drain the pasta, return to the pan and pour over the dressing. Mix thoroughly, season to taste. Plate-up and garnish with the almonds and parmesan cheese.