Wild Garlic, Swiss Chard & Lemon Cream Linguine

My favourite park is abundant in wild garlic at the moment and I used my outdoor exercise allowance yesterday to take Dolly out on a walk and collect some.

I also had some swiss chard from last weeks veg box delivery so came up with this very easy and oh so delicious wild garlic, swiss chard and lemon cream linguine recipe!

Serves 2


I bunch swiss chard

1 small bunch wild garlic (about 10 leaves)

1 small onion, chopped

1 carton vegan unsweetened cream (I actually only had Alpro in the fridge which is slightly sweetened although it was fine because the lemon took away the sweet taste)

Juice from 1 lemon (3 tbsps lemon juice)

1/2 pack linguine

1 tbsp vegan spread/butter




Put water on to boil in a large pan for the linguine (you could use an alternative pasta)

Remove the stalks from the swiss chard and chop them in to small pieces like the onion.

Chop swiss chard leaves and wild garlic.

Place linguine in the pan of boiling water foe about 15 mins or until cooked.

Melt the vegan spread in a pan.

Sauté onion and chopped chard stalks for around 5 minutes or until the onion starts to become transparent.
Stir in chard leaves and wild garlic.
Pour in cream and add lemon juice and salt and pepper to taste.
Turn heat down and let simmer for 5/10 mins until the chard and wild garlic wilts and your linguine is ready.
Drain Linguine



Remember, when foraging, only take what you need, pick from different spots and leave enough for others and for wildlife.

Mushroom & Wild Garlic Soup

Serves 4


625g of mushrooms, sliced

1 onion, chopped

1 large potato, peeled and cubed

Small bouquet of wild garlic leaves, chopped (if you can’t find wild garlic, substitute with 2 cloves of garlic, chopped)

1 tsp thyme

1 tsp of vegetable bouillon powder




2/3 cups of dairy free milk alternative (I used oat)

1 tbsp of vegan butter


Cook the onion in a little water for around 5 minutes until it starts to cook.

Add the potato, wild garlic and milk, the liquid should just cover the contents of the pan.

Add the bouillon, thyme and salt and pepper to taste.

Bring to the boil and then turn heat down, add lid and simmer for 30 minutes.

Cool before blending.

Reheat to serve