With stinging nettles, I associate childhood memories that are not the happiest. In forests, you can currently find young plants that are perfect for pasta with nettle tomato sauce. Nettles are a natural superfood, boost metabolism, contain iron, more vitamin A and C than oranges and have a high protein content. This delicious vegan pasta with stinging nettles recipe contains everything you need for the transitional season and a perfect start into the summer. Reason enough to forgive them for burning childhood memories!
Stinging nettles
Yes, they have somewhat of an image problem, probably caused by their irritating and painful stinging qualities. However, they are delicious and their flavor and texture are very similar to baby spinach. If you like to prepare the dish in autumn or winter, simply use baby spinach instead of them.
As spinach, stinging nettles are plenty nutritious. They are full of iron, calcium and magnesium. A superfood growing out of your garden and in your neighboring wild! And so tasty in vegan pasta with stinging nettles!
Pasta lover
Are you a pasta lover looking for new inspirations? How about an autumn version with mushrooms and a creamy cashew sauce? A tasty recipe offering you plenty of options that is easy and fast to prepare. I have used Penne because they are perfectly shaped to absorb the sauce. If you prefer another kind of pasta, just go ahead and use your favorite one.
Vegan Pasta with Stinging Nettles
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 2 clove of garlic
- 1 large carrot
- 1 tbsp tomato paste
- 400 g tomato passata
- ½ tsp vegetable broth powder
- ½ tsp paprika powder smoked
- ½ tsp coriander powder
- 1 tsp oregano dried
- salt
- pepper
- 40 g tender stinging nettle leaves and/or alternatively baby spinach
- 1 tsp cashew or almond paste
- 200 g pasta i.e. spelled flour or gluten-free pasta
Instructions
- Finely dice garlic and onion. Cut carrot into approx. 1 cm cubes.
- Heat olive oil in a big pot and add the onions. Roast for about 3 min. Add garlic and carrot cubes and roast for another 3 min.
- Add the tomato paste and for 1 min. Deglaze with passata. Add the spices and let it simmer on low heat for about 30 minutes.
- Add the stinging nettles (or bishop's wheat or spinach) underneath the tomato sauce and stir in cashew or almond paste.
- Prepare the pasta according to package directions.
- Before serving, sprinkle yeast flakes over the pasta with the tomato sauce.
Notes
Yes, I recommend wild garlic, adding a garlic note to your dish. It is equally healthy as stinging nettle.
