Vegan White Wine Pasta Sauce | FoodByMaria

Vegan Meals

The Best Garlic + Onion White Wine Pasta Sauce


10 minutes


30 minutes



Hi, my name is Maria and I’m addicted to pasta. I could eat pasta everyday 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 pasta sauce is the best thing since sliced bread.

Big pan of spaghetti with asparagus and white wine pasta sauce sitting on table with ingredients in background.

Buzz Word of The Day: Gluten Free

“Gluten Free” has become a bit of a buzz word, along with sugar free and dairy free. Unfortunately some brands have jumped on the bandwagon only to offer products free of one thing but full of everything else which is not good for you. When reading labels friends, please don’t be blinded by fancy packaging and always read the ingredients! For this recipe I used Cali’flour Foods pasta and get ready for it, there are only TWO ingredients:

  1. Cauliflower
  2. Lentils

You read that right! This pasta is not only good for you because it’s full of protein and nutrients, but actual tastes like pasta is supposed to taste. Now you can get all your carby craving fix and feel good about it too (as you always should).

Looking for more recipes? Here are 15 Vegan Pasta Recipes you’ll love.

Big pan of spaghetti with asparagus and white wine pasta sauce.

What are the benefits of lentils?

Did you know Canada supplies a lot of the world with pulse? Lentils make up a big portion of that and they are a super easy and an inexpensive way to get a wide range of nutrients. They are packed with vitamin B, magnesium, zinc, and potassium and are actually made up of 25% protein. They are also high in folate and iron, which is great news for anyone who eats a mostly plant based diet. So you can enjoy this pasta dish guilt free knowing you are getting:

  • Vitamin B6: 18% of the RDI
  • Folate: 90% of the RDI
  • Iron: 37% of the RDI
  • Magnesium: 18% of the RDI
  • Phosphorous: 36% of the RDI
  • Potassium: 21% of the RDI
  • Zinc: 17% of the RDI
  • Copper: 25% of the RDI
  • Manganese: 49% of the RDI

Source: Healthline

Bowl of spaghetti with vegan white wine sauce + asparagus on table.

Send Noods

My relationship with pasta is a long and strong one. It’s such a versatile food that can be eaten hot, cold, and all year long. I’ve cooked it up many times and paired it with lots of different sauces. This garlic and onion white wine pasta sauce is super easy to make and a nice switch up from a more traditional tomato based sauce. For some other pasta inspiration be sure to try:

Close-up of creamy vegan white wine sauce in pan

Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria and below in the comments! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.

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The Best Garlic + Onion White Wine Sauce

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dishes
  • Cuisine: Vegan


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



For the sauce:

  • 4 tbsp. olive oil or butter
  • 1 medium sweet white onion, finely chopped
  • 3 clove garlic, crushed or finely chopped
  • 1/3 cup dry white wine
  • 1 tsp. vegetable stock paste
  • 4 tbsp. corn starch
  • 1 1/4 cup almond milk
  • 3/4 cup coconut cream
  • season to taste
  • 1/21 tsp chilli flakes
  • 3 tbsp. nutritional yeast
  • dash of lemon

For the asparagus/toppings:

  • 1 head asparagus, de-stemmed and washed
  • 2 tbsp. olive oil
  • 1/4 cup of lemon
  • fresh parsley
  • season to taste


Bring a large pot and a medium pot of water to a boil and salt generously.

Heat a large pan on medium heat. Once hot, add olive oil and onion.  Cook for 5 minutes or until translucent, stirring often.  Add your garlic and cook for 2 minutes before adding wine. It may flame, but only for a second.  Stir and wait till the liquid reduces.  Add your vegetable stock paste and stir.

Add your corn starch and whisk.  Now add almond milk and coconut cream and whisk again. It will start clumpy but it is normal. Just keep stirring till well combined.  Transfer to a high speed blender and add seasoning (salt and pepper), chilli flakes, nutritional and a dash of lemon. Blend on high for 1-2 minutes or until creamy an smooth.
Add asparagus to water and cook for around 5 minutes or until medium-soft.  Strain and shock in a ice water bowl to avoid cooking them any longer. Remove from water after 3-4 minutes and set aside.
Transfer your sauce back into the pan and bring to a low simmer.  The sauce will continue to thicken from the heat so if it becomes to thick just add a bit more almond milk and whisk.
Add pasta to boiling water and cook according to package instructions – I used Cali-Flour Pasta!
Strain and drain your pasta and add it to the sauce!  Top with your asparagus, drizzling of olive oil, some lemon, chilli flakes, fresh parsley and salt!
Best when enjoyed hot!  Also great with garlic bread!


Can substitute coconut cream for almond milk

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

Keywords: Vegan, Pasta, Plant-based, white wine sauce


Disclaimer: This post was sponsored by Cali’flour Foods

Kasia Taekema

Made this for dinner tonight. It was stupid delicious. So much flavor, crazy creaminess for a dish with no dairy but not in that typical oh-its-vegan-trying-to-be-cream-based that often happens with vegan creamy pastas. This is the kind of dish you’d expect from a high end Italian restaurant. Thank you so much for the recipe!!

Maria Koutsogiannis

Yes!!! this makes me so happy!!! Thanks so much Kasia!

Denawa Alberti

This is sooooooo good!!! A new staple now in my recipe rotation. Was super easy to make and what I loved the most is I pretty much have these ingredients on hand at any given time.

Maria Koutsogiannis

Yes!! Thank you so much beauty! So glad you loved it. It’s one of my favourites!

Ana Brommer

Loved it ! Easy to make !

Maria Koutsogiannis

Thanks so much Ana, I really love this sauce!

Nour Bannout

It was amazing! I forgot the veggie stock paste but it still came out so delicious and creamy and flavorful. You’re a genius! Thank you 🙂

Maria Koutsogiannis

Hey Nour! So glad you enjoyed this, it’s one of my favourites!

Alexia Tedesco

So much creamy garlic goodness! I loved having the extra crunch from the asparagus and will definitely be making this recipe again.

Maria Koutsogiannis

YESSS!! This one is such a winner, thanks Alexia for the love!

Mitch Bonawitz

This my friends is the absolute bomb!! Make it ! Eat it ! Make it again !!

Maria Koutsogiannis

Thank you Mitch! I love this recipe, alot!


I usually just use regular cream for sauces like this — can you taste the coconut flavour from the coconut cream??

Maria Koutsogiannis

If you prefer regular cream then you can use that but I don’t personally taste much of the coconut and prefer eating dairy-free and works perfectly!


I needed to make something quick the other night so I made this pasta and threw in some sautéed mushrooms. So good. Amazingly creamy, tasted better and more flavourful than a non vegan Alfredo sauce.

Maria Koutsogiannis

Thank you so much, Jessie!!

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