The Best Garlic + Onion White Wine Pasta Sauce

I could eat pasta every day and if I’m being honest some weeks I get pretty close. Don’t get me wrong, I’ll eat a few heads of kale for lunch, but when my body wants carbs, glorious carbs, I go for it. So if you’re ready to go for it, this garlic and onion white wine spaghetti sauce is the best thing since sliced bread.

❤️ Why You’ll Love White Wine Spaghetti Sauce

• Quick: This recipe is delicious but can be made in just 40 minutes
• Vegetarian: This pasta dish is a great vegetarian dish to serve but you can also throw in your favorite protein as well
• Versatile: Add in your go-to veggies, and protein, and pair this spaghetti with your favorite side dishes

🍲 Ingredients

Nutritional Yeast – Nutritional yeast is so good for you, full of B vitamins, and is a great (vegan-friendly) substitute for parmesan cheese. It’s made from deactivated yeast and can easily be found in most health food aisles in grocery stores.

White Wine – White wine adds a delicious flavor to this sauce, but don’t worry, the alcohol contents cook off as you cook this sauce so you don’t have to worry about alcohol contents. This dish is safe to serve to your whole family.

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👩‍🍳 How to Make White Wine Spaghetti Sauce

1. Bring a large pot and a medium pot of water to a boil and salt generously. Add pasta to boiling water and cook according to package instructions – I used Cali-Flour Pasta! Reserve a few tablespoons of pasta water and set aside.
2. Prep the asparagus: Cut the fibrous ends off the asparagus (about 1 inch from the bottom of the stem). Steam the asparagus for about 3 minutes until just tender. Set aside.
3. Heat a large pan on medium heat. Once hot, add olive oil and onion.  Cook for 5 minutes or until translucent, stirring often.  Add the garlic and cook for 2 minutes before adding in salt, pepper, chili flakes and nutritional yeast. Stir to combine.
4. Stir in the white wine and cook down for 30 second to a minute. Next stir in the vegetable stock paste and cook for another minute. Add in the coconut cream and stir to combine. In a small bowl stir together corn starch and 1 tbsp water. Once combined, add it into the pan with the rest of the sauce. Finally add in the lemon juice.
5. Add the cooked pasta to the sauce along with a few tablespoons of pasta water to loosen and combine it all together.
6. Stir in the steamed asparagus and then top with fresh basil, lemon zest, a squeeze of lemon juice and shredded parmesan cheese.

🗒 Substitutions

• Nutritional Yeast: Use parmesan cheese instead
• Asparagus: If they aren’t in season, or you don’t have any, you can sub for green beans or your favorite veggie
• Coconut Cream: If you’re not vegan, you can use heavy cream instead

🗒 Best served with

• Panzanella Salad
• Maroulosalata
• Brussel Sprout Caesar Salad
• Garlic Butter Ball Loaf

👝 How to Store Leftovers

Store the leftovers of this dish in an airtight container for up to three days.

🤔 Common Questions

Garlic + Onion White Wine Spaghetti Sauce

5 from 13 votes

This is the best Garlic & Onion White Wine Spaghetti Sauce you will find. I promise. It’s so easy to make and it’s damn delicious.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dishes

Cuisine Vegan

Servings 4

Calories 477 kcal

Ingredients

  

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• 200-250g spaghetti

For the sauce:

• 4 tbsp. olive oil or butter
• 1 medium sweet white onion finely chopped
• 3 clove garlic crushed or finely chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbsp. nutritional yeast
• 1/2 -1 tsp chili flakes
• 1/3 cup dry white wine
• 1 tsp vegetable stock paste
• 3/4 cup coconut cream
• 1 tsp corn starch plus 1 tbsp water
• 1 tbsp lemon juice

For the asparagus/toppings:

• 1 head asparagus de-stemmed and washed
• 2 tbsp. olive oil
• juice and zest of a lemon
• fresh basil
• shredded parmesan cheese

Instructions

 

• Bring a large pot and a medium pot of water to a boil and salt generously. Add pasta to boiling water and cook according to package instructions – I used Cali-Flour Pasta! Reserve a few tablespoons of pasta water and set aside.
• Prep the asparagus: Cut the fibrous ends off the asparagus (about 1 inch from the bottom of the stem). Steam the asparagus for about 3 minutes until just tender. Set aside.
• Heat a large pan on medium heat. Once hot, add olive oil and onion.  Cook for 5 minutes or until translucent, stirring often.  Add the garlic and cook for 2 minutes before adding in salt, pepper, chili flakes and nutritional yeast. Stir to combine.
• Stir in the white wine and cook down for 30 second to a minute. Next stir in the vegetable stock paste and cook for another minute. Add in the coconut cream and stir to combine. In a small bowl stir together corn starch and 1 tbsp water. Once combined, add it into the pan with the rest of the sauce. Finally add in the lemon juice.
• Add the cooked pasta to the sauce along with a few tablespoons of pasta water to loosen and combine it all together.
• Stir in the steamed asparagus and then top with fresh basil, lemon zest, a squeeze of lemon juice and shredded parmesan cheese.

Video

Notes

Can substitute coconut cream for almond milk.

Will last up to 2-3 days in the fridge in a tight sealed container.

Also delicious served with your favourite protein!

Nutrition

Calories: 477kcal | Carbohydrates: 45.9g | Protein: 12.5g | Fat: 16.3g | Saturated Fat: 3.1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 10.5g | Cholesterol: 3.6mg | Sodium: 400.5mg | Fiber: 4.2g | Sugar: 4.5g

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Disclaimer: This post was sponsored by Cali’flour Foods