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A Delicious Vegan Friendly Pasta Dish, Using Fresh New Season English Asparagus & Mushrooms

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A celebration of spring’s finest produce, this vibrant vegan dish pairs tender new-season English asparagus with earthy mushrooms and perfectly cooked vegan pasta for a simple yet stunning meal. It’s the kind of dinner that feels indulgent but is packed with goodness — light, fresh, and deeply satisfying.

The asparagus, with its delicate crunch and grassy sweetness, is the star here. Harvested at its peak, it brings a bright, green freshness that sings of springtime. Quickly blanched or sautéed, it retains its vivid colour and just the right amount of bite. Complementing it are caramelised button mushrooms, pan-seared until golden and rich with umami, adding depth and warmth to the dish.

The pasta — your choice of wholewheat, lentil, or classic durum wheat — forms a soft, comforting base, catching every drop of the garlic aroma. A pinch of chilli flakes adds a gentle kick.

This dish is as budget-friendly as it is beautiful. Ready in under 25 minutes, it requires just a handful of ingredients and no fancy equipment — ideal for a midweek dinner or a casual weekend lunch. It’s healthy without trying too hard, rich in fibre, vitamins, and plant-based protein, yet feels like a little treat.

A scattering of toasted pine nuts or crushed walnuts adds texture, while a dusting of nutritional yeast or vegan parmesan provides a final savoury flourish. Served warm or at room temperature, perhaps with a glass of chilled white wine or sparkling water with mint, it’s a dish that captures the essence of the season — fresh, green, and full of life.

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A Delicious Vegan Friendly Pasta Dish, Using Fresh New Season English Asparagus & Mushrooms
Author: 
Recipe type: Vegan
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 8 ounces pasta rotini preferred
  • 1 bunch English asparagus
  • 8 ounces button mushrooms or field mushrooms sliced
  • 1 teaspoon vegetable stock
  • 

2 teaspoons dried basil
  • 1 teaspoon nutritional yeast
  • 4 garlic cloves, crushed
  • 1 pinch red pepper flake
  • ½ cup soya milk or other unsweetened plant milk
  • 

2 teaspoons cornstarch (or potato starch or arrowroot)
Instructions
  1. Boil the pasta in plenty of salted water according to package instructions. Just before it's done, scoop out and reserve 1½ cup of the pasta water. Drain pasta and return to pan.
  2. While the pasta is cooking, prepare the asparagus by snapping off the ends: Hold the bottom of the spear in one hand and grasp it with the other hand about 2 inches away. Bend the spear and allow it to break. Discard the ends, and then cut the asparagus into pieces about 1½-inch long.
  3. Heat a large covered skillet or Dutch oven over medium heat. Add the asparagus and cook for a minute or two.
  4. Add ¼ cup water and quickly cover. Allow the asparagus to steam for 2 minutes. Uncover and add the mushrooms. Add a splash of water if it seems dry and cover. Cook for about 2 minutes or until mushrooms exude their juices. (If it seems too dry, add a splash of water.) Uncover,
  5. add the garlic, and cook for a minute or two.
  6. Add the vegetables to the pasta and combine well. Keep warm on the lowest heat setting.
  7. Put 1 cup of the pasta water into a small saucepan. Place it over medium high heat and add the stock, basil, nutritional yeast, crushed garlic, and red pepper. As it comes to a boil, whisk together the plant milk and starch in a small bowl and add it to the saucepan. Cook, stirring, until it boils and thickens slightly. Pour it over the pasta and vegetables, and stir to coat. If it seems dry, add a little of the remaining pasta water.
  8. Check the seasonings and add salt and black pepper to taste.

 

Fresh Foraged Nettle Tagliatelle

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There’s something quietly magical about foraging for fresh young nettles in the golden hush of early spring. The earth is just beginning to stir from its winter slumber, and with the first blush of sunshine, tender green shoots begin to peek through the undergrowth. It’s the perfect time to wander through woodlands or along quiet country paths, fingers brushing over wild herbs and weeds, basket in hand, eyes alert for the unmistakable deep green of new nettles.

Gloves are a must, of course—nettles sting, even when they’re young—but there’s something deeply grounding in this ritual. It connects you to the season, to the land, to something older than any supermarket shelf. These early nettles are vibrant with nutrients, fresh and peppery in flavor, and once you blanch them, their sting softens into silk.

Back home, the transformation begins. Blanched nettles are wrung out, chopped fine, and kneaded into fresh pasta dough. The green stains your hands as you work, and the scent of fresh earth lingers in the air. Rolled and cut into delicate tagliatelle ribbons, the pasta takes on a soft, mossy hue—nature’s own color palette.

Boiled for just a moment and tossed with lemon zest, a pat of butter, or maybe some garlic and pecorino, nettle tagliatelle is a celebration of spring on a plate. It tastes of renewal, of simplicity, of wild things tamed just enough to nourish.

The joy isn’t just in the eating—it’s in the gathering, the making, the quiet hours spent in sunlight and steam. Foraging nettles in spring is not just about food, but about rhythm, presence, and the delicious satisfaction of coaxing a feast from the forest floor.


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Fresh Foraged Nettle Tagliatelle
Author: 
Recipe type: Vegan
Cuisine: British Foraged Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 10 ounces all-purpose flour,
  • about 2 heaping cups

4½ ounces blanched nettles or spinach, about a cup
Instructions
  1. Depending on how old your nettles are, you will need two or three big tong-fulls of fresh nettles to get your 4 ounces. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a huge pot of water boiling and add a handful of salt. Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 1 to 3 minutes, depending on how old they are. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to strain.
  2. Remove any thick stems. Chop the nettles roughly. Puree the nettles with a little water in a blender. When you are done, add a little water into the bowl of the blender to help clean it out, but save the water -- you might need this "nettle water" if your dough is not moist enough.
  3. Put the flour in a large bowl and make a well in the center. Add the nettle puree and gradually incorporate it into the flour until you get a shaggy mass. If it's too stiff add a little of the nettle water. Start folding the dough over itself until it comes together, then begin kneading. This is a medium strength dough, so you’ll need to knead for 5 to 8 minutes.
  4. Cover the dough with a thin film of olive oil and wrap in plastic. Let it sit for an hour.
  5. Cut off a piece of the dough and roll it out in a pasta machine. How thick? Your choice. But the traditional width for strettine is relatively thick, about a little less than ⅛ inch. This corresponds to No. 5 on my machine, which is an Atlas.
  6. Once you have your sheet of pasta, you can cut it with the wide tines on your pasta cutter. That’s easy, but the real noodles are a little narrower. To hand cut your noodles, make sure the sheet is supple and cool, not sticky. If it is sticky, dust with a little flour and smooth it over the surface with your hand. Loosely roll the dough sheet up so that the slices you are about to make form long pasta. Using a sharp (it must be sharp, or you will be in trouble!) chef’s knife, cleaver or other large blade, slice the loose roll at intervals somewhere between ⅛ and ¼ inches. Lay the pasta on the counter or board with some flour dusted on them. Repeat with the rest of the dough.
  7. After every little batch, pick up the previous one that had been drying and give it a slight twist, making it into a loose nest. This makes for easier storage. The strettine will sit like this for up to a day. Boil in lots of salty water until they float, and then for another minute or two.

 

Fresh Foraged Wild Nettle Pesto

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There’s something deeply satisfying—almost primal—about foraging for your own food on an early sunny spring day. The air is crisp, kissed by the scent of damp earth and new blooms, while golden sunlight filters through the young leaves above, dappling the ground in warm patches. Birds chatter overhead as you crouch down, brushing aside tufts of moss or tall blades of grass, eyes scanning for nature’s hidden treasures: wild garlic, dandelion greens, tender nettles, or violet petals.

Each find feels like a secret whispered from the land—gifts tucked away in plain sight. There’s a peaceful rhythm to it: the slow walk, the careful picking, the light rustle of your gathering bag. And when you lift your face to the sun, hands stained green and heart light, there’s a quiet sense of abundance that no grocery store can match. The food is free, yes—but more than that, it’s alive. It connects you to the season, to the land, to something older and wiser than modern convenience.

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Later, in your kitchen, that same wild garlic becomes a vibrant pesto, spooned over crusty bread or tossed with warm pasta. Nettles turn into a silky soup, full of iron and freshness. These meals are simple, but rich in flavor and story. You can taste the spring sun, feel the joy of discovery, and remember the gentle rustle of wind through budding trees. Foraging turns nourishment into a celebration—of health, of the earth, and of our place within it. It’s not just food; it’s a reminder that the best things in life are often the simplest, waiting quietly just beyond the path.

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Fresh Foraged Wild Nettle Pesto
Author: 
Recipe type: Vegan
Cuisine: Foraged food
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Fresh made early spring wild nettle pesto
Ingredients
  • cups (loosely packed) fresh nettle leaves - be careful; always use gloves or tongs when handling nettle; it stings!
  • 1 garlic clove, chopped
  • ⅓ cup toasted almonds*
  • 1 tbsp white miso
  • 1½ tbsp lemon juice, or more to taste
  • 2 tbsp nutritional yeast, or more to taste
  • ⅓ cup extra-virgin olive oil
  • Sea salt, to taste
  • 1-2 tbsp water
  • Optional: chili flakes
Instructions
  1. Always use gloves or tongs when handling fresh nettle - if you touch it with bare hands, it will sting and you will feel its effect for a few hours.
  2. Wearing gloves, wash the nettle under running water. In a food processor, combine the nettle, garlic, toasted almonds, miso, lemon juice (start with 1½ tablespoons) and nutritional yeast. Blend to combine.
  3. With the food processor running, drizzle in the olive oil. Stop the machine to scrape down the sides as needed. Add water, one tablespoon at a time and continue blending until you get a creamy texture. Taste and add salt, more lemon juice and/or chili flakes if necessary until it’s flavourful and well balanced. Serve with pasta, in a sandwich, as a dip, etc.

 

Creamy Courgette and Green Bean Gnocchi

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Creamy Courgette & Green Bean Gnocchi: A Healthy Vegan Italian Delight

Transport yourself to the rolling hills of Italy with this indulgently creamy yet wholesome Courgette & Green Bean Gnocchi. This vegan dish is a perfect marriage of fresh, vibrant vegetables and soft, pillowy gnocchi, making it a satisfying and nutritious meal to savor on a busy weeknight or a leisurely evening.

The dish starts with tender green beans, blanched to retain their crunch and vivid color, alongside courgettes (zucchini) sliced thin for a delicate, silky texture. These vegetables form the heart of this recipe, delivering a medley of flavors and nutrients. The courgette softens beautifully during cooking, almost melting into the sauce, while the green beans add a touch of snap to every bite.

The star of the show is the creamy sauce, made entirely plant-based yet luxuriously rich. A blend of cashews soaked and blended with garlic, lemon juice, and nutritional yeast creates a velvety, cheesy base without any dairy. A hint of fresh basil and a pinch of nutmeg elevate the flavor profile, giving the sauce a warm, aromatic depth that perfectly complements the earthiness of the vegetables.

Gnocchi, the iconic Italian dumplings, are lightly boiled until they float like clouds, then tossed with the sauce and vegetables to coat every morsel. A quick garnish of toasted pine nuts or crushed walnuts adds a delightful crunch, while an extra sprinkle of basil brings a burst of freshness.

This Creamy Courgette & Green Bean Gnocchi is not only delicious but also packed with vitamins, fibre, and healthy fats. It’s a dish that satisfies indulgent cravings while staying true to a healthy, plant-based ethos—a comforting bowl of Italian sunshine in every bite. Buon appetito!

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Creamy Courgette and Green Bean Gnocchi
Author: 
Recipe type: Vegan
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 2 tablespoons olive oil
  • (+ extra to serve)
  • 3 courgettes
  • (about 350g / 11 oz) thinly sliced
  • 4 cloves garlic
  • thinly sliced
  • 1 pack green beans
  • (about 200g / 7 oz) trimmed
  • 1 pack gnocchi
  • (500g / 18oz)
  • 200g frozen peas
  • 1 x 400g tin butter beans
  • drained
  • bunch of basil
  • (about 30g / 1 oz) leaves separated but left whole
  • 2 tablespoons coconut yoghurt
  • (optional)
  • 1 lemon
  • zested & juiced
  • pinch of dried red chilli flakes
  • (optional)
  • pinch of flaky sea salt & black pepper
Instructions
  1. Warm the olive oil in a large frying pan set over medium–high heat; add the courgettes, garlic and a pinch of salt. Cook for 15–20 minutes, until jammy and golden.
  2. Meanwhile, bring a large saucepan of salted water to the boil, add the green beans and the gnocchi; cook for 3–4 minutes until tender, adding the peas for the final minute. Drain and set aside.
  3. Once the courgettes are cooked, set the heat to low; then tip the green beans and gnocchi into the frying pan. Add the butter beans, basil, coconut yoghurt (if using), lemon juice, chilli flakes (if using), a generous pinch of salt and plenty of black pepper; stir until combined.
  4. Divide the gnocchi between bowls, scatter over the lemon zest and drizzle generously with olive oil.

 

Nettle Pasta

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So today I thought I would give my body a real boost from nature. So I decided to collect and make some nettle pasta for dinner tonight. Didn’t have to walk far as my local church yard is full of fresh nettles and as they are seen as a weed I just knew the vicar would be happy for me to remove a bag full or two. Here are the benefits of eating nettles. Also another great benefit is in your pocket. A bag of 00 pasta costs around £1.25 and you only need about 20p worth of that flour to make this meal. Everything else is absolutely free. In todays cost of living crisis that makes this meal a real bargain.

Eating nettles offers several health benefits, as they are a nutrient-dense plant with a long history of use in traditional medicine. Here are some of the key benefits:

  1. Rich in Nutrients: Nettles are packed with vitamins (A, C, K, and several B vitamins), minerals (iron, calcium, magnesium, and potassium), and antioxidants. They also contain essential amino acids and are a good source of protein for a plant.
  2. Anti-inflammatory Properties: Nettles have been traditionally used to reduce inflammation. They contain compounds like polyphenols and flavonoids, which help in managing inflammatory conditions like arthritis.
  3. Allergy Relief: Nettles have natural antihistamine properties, which can help alleviate symptoms of hay fever and other allergic reactions. They work by inhibiting the production of histamine, a compound responsible for allergic symptoms.
  4. Supports Digestive Health: Nettles are a natural diuretic and have been used to relieve water retention and improve kidney function. They also support healthy digestion by acting as a mild laxative.
  5. Boosts Immune System: The high vitamin C and iron content in nettles can boost the immune system, helping to fight off infections and prevent anemia.
  6. Promotes Skin Health: Nettles are often used in skincare for their anti-inflammatory and antioxidant properties, which can help treat conditions like eczema and acne. They also promote healthy hair and scalp when used topically.
  7. May Support Cardiovascular Health: Nettles have been shown to lower blood pressure and improve circulation, thanks to their diuretic properties and ability to reduce inflammation. This can contribute to overall heart health.
  8. Helps with Pain Management: Nettles have been traditionally used to relieve pain, especially joint and muscle pain, through both ingestion and topical application.
  9. Blood Sugar Regulation: Some studies suggest that nettles may help regulate blood sugar levels, making them beneficial for managing diabetes.
  10. Detoxification: Nettles help detoxify the body by promoting the elimination of toxins through the kidneys. Their high chlorophyll content supports liver function and overall detoxification.

To enjoy these benefits, nettles can be consumed as a tea, in soups, as a vegetable (similar to spinach), or in supplement form. It’s important to cook or process nettles before eating to neutralize the stinging hairs on the leaves and stems.

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Nettle Pasta
Author: 
Recipe type: Foraged Vegan Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 300g 00 grade pasta flour (or plain flour if all you have!)
  • A medium sized basket full (around half a carrier bag’s worth) of young nestle tops.
Instructions
  1. Bring a pot of salted water to the boil, grab the nettles with tongs or a pair of scissors and put them into the boiling water. Stir around and boil for 1 to 3 minutes, then turn off the heat and leave them to steep for ten minutes more.
  2. Pour the mixture into a blender and puree.
  3. Run this mixture through a sieve, removing any of the thick stems which may not have whizzed up in the blender. Squeeze out the pulp into the bowl, so you don’t waste a drop!
  4. Put the flour in a large bowl and make a well in the center. Add the nettle puree and gradually incorporate it into the flour until you get a shaggy mass. If it’s too stiff add a little more of the nettle water. Start folding the dough over itself until it comes together, then begin kneading. You don’t want to over knead/work the dough – a couple of minutes is plenty.
  5. Cover the dough with a thin film of olive oil and wrap in a beeswax cloth or damp tea towel. Let it sit for an hour minimum (although I like to leave mine overnight to mature the flavour).
  6. Cut off a piece of the dough and roll it out until its really thin on a lightly floured chopping board.
  7. Once you have your sheet of pasta, you can cut it into lengths using a sharpe knife or my favourite tool for making pasta – a pizza roller!
  8. Lay each pasta length/noodle over a rolling pin resting on top of a mixing bowl – or the back on a wooden chair.
  9. Boil in lots of salty water until they float, and then for another minute or two.
  10. Once all noodles have cooked, served with a splash of olive or walnut oil and a generous grating of cheese (I like parmesan – but you could go with a cheddar or vegan cheese).