Vegan Garlic Scape Pasta Recipe

As spring is in full swing here in Kentucky, I wanted to share a delicious recipe that includes a vegetable that is only available this time of the year: garlic scapes!

If you’ve never eaten garlic scapes, prepare to fall in love.

Garlic scapes are thin, vibrant green stalks that grow from the garlic bulb. They are long, curvy, and kind of look like a cross between chives and scallions. 

Their mild garlic flavor is perfect for adding a unique twist to your dishes and perfect for this simple recipe for Vegan Garlic Scape Pasta. Not only is it delicious and sure to please the whole family, it is vegan and can be prepared in 20 minutes. Perfect for a busy weeknight meal.

Vegan Garlic Scape Pasta

Recipe by Yetta Blair

A quick weeknight meal recipe that highlights the spring time favorite, garlic scapes. This wonderful delicious recipe is ready in 20 minutes.

Ingredients

  • 1 pound of organic spaghetti

  • 2 TBS of olive oil

  • 2 TBS of vegan butter

  • 2 cups of garlic scapes, sliced into small pieces

  • 1/2 tsp of sea salt

  • Juice of 1 lemon

  • 1/2 cup of vegan grated parmesan cheese

  • 1/4 tsp of freshly ground pepper

Directions

  • Cook organic spaghetti al dente in salted water according to package directions.
  • Meanwhile, heat vegan butter and olive oil in a pan on medium heat until butter is melted. Add garlic scapes and salt. Cook, stirring frequently, for two to three minutes. Remove from heat.
  • Drain cooked spaghetti and transfer to the pan with garlic scapes. Do this part with no added heat. Toss spaghetti to coat with sauce.
  • Stir in lemon juice, grated vegan parmesan cheese, and pepper. Serve right away.

Notes

  • You don’t have to be vegan to love this fresh delicious recipe.
  • You can use any organic pasta shape you like. It does not have to be spaghetti.
  • For this recipe, you can slice up the whole garlic scape, including the stem, bulb, and wispy top.

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Picture of Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.