Spaghetti with Green Sauce
A different take on how traditional spaghetti sauce is made with spring wild greens. This recipe is suitable for home and community use if you increase the amount of ingredients.
Servings
4 – 6
people
Cook Time
30
minutes
Servings
4 – 6
people
Cook Time
30
minutes
Ingredients
2
pieces of carrots
50
g
potatoes
1
onion
10
g
nettle leaves
10
g
lesser celandine (buttercup)
10
g
ramsons (wild garlic)
10
g
dandelion leaves
Himalayan salt
2
Tbsp
pumpkin seed oil
1
kg
cooked spaghetti
Instructions
Wash the vegetables and leaves.
Cut potatoes, carrots and onions into small cubes, and with the nettle leaves, cook them in a pot of salted boiling water.
After cooking, drain the water.
Cut other raw green leaves into small pieces.
In a food processor, blend the cooked vegetables and chopped green leaves to form a thick creamy paste.
Add 2 tablespoons of cold-pressed pumpkin seed oil.
Add salt to taste.
The green sauce is now complete, which can be used cold as a sandwich spread or it can be mixed hot with cooked spaghetti as well.
As an extra topping, you can add grated cheese to the spaghetti before serving.