Creamy Wild Garlic Pasta (Dairy-Free) - The Pesky Vegan

Ingredients

• 5-7 oz (150-200 g) dried pasta of your choice ((gluten-free if necessary))
• 1 tablespoon olive oil
• 3½ oz (100 g) wild garlic leaves, pre-washed and finely sliced ((see notes on safe foraging and preparation))
• ½ cup (120 ml) plant-based cream
• 1 teaspoon dried tarragon
• ½ teaspoon dried thyme
• 3 tablespoons nutritional yeast
• ½ lemon, zest and juice ((plus more to taste))
• Salt and pepper to taste