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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 Pasta Sauce is the best thing since sliced bread.
Why You’ll Love White Wine Pasta Sauce
- Quick: This White Wine Pasta Sauce 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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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.
How to Make White Wine Pasta Sauce
- 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.
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
How to Store Leftovers
Store the leftovers of this dish in an airtight container for up to three days.
Common Questions
If you’re finding your sauce not thick enough, you can add in a little bit of flour at a time to thicken it up.
White wine adds a nice tangy, crisp, tart, or sweetness to a sauce.
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Ingredients
- 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
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp. nutritional yeast
- ½ -1 tsp chili flakes
- ⅓ cup dry white wine
- 1 tsp vegetable stock paste
- ¾ 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
Start Cooking- 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.
Notes
Disclaimer: This post was sponsored by Cali’flour Foods
31 people are discussing this recipe. Join in
my husband had no idea that i made him a creamy pasta sauce that had zero actual cream in it. I call that a win!
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.
Thank you so much, Jessie!!
I usually just use regular cream for sauces like this — can you taste the coconut flavour from the coconut cream??
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!
This my friends is the absolute bomb!! Make it ! Eat it ! Make it again !!
Thank you Mitch! I love this recipe, alot!
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 🙂
So much creamy garlic goodness! I loved having the extra crunch from the asparagus and will definitely be making this recipe again.
YESSS!! This one is such a winner, thanks Alexia for the love!
Hey Nour! So glad you enjoyed this, it’s one of my favourites!
Definitely want to try this and many more of your recipes…. but what other plant based milk would you recommend rather than almond ( i’m allergic) to give it similar taste?
I would try soy or cashew!
Loved it ! Easy to make !
Thanks so much Ana, I really love this sauce!
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.
Yes!! Thank you so much beauty! So glad you loved it. It’s one of my favourites!
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!!
Yes!!! this makes me so happy!!! Thanks so much Kasia!