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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
This was amazing! I ended up roasting some red peppers and broccoli since that’s what I had on hand. Added some spinach at the end to get rid of half a bag, as well.
It really tasted great with the additional generous lemon squeeze, zest, and basil on top.
Thanks for the recipe
oooo yummy!!that sounds really good nigel!
Im not normally this excited about pasta recipes but THIS recipe BLEW ME AWAY! The mix of flavors was devine!
isn’t it so freaking good!
Really amazing post. I am really satisfied with this type of information. We know that the internet has a lot of information. But every piece of information is not informative. For many days I have been searching for that type of information that is informative. I am very glad to read this content.
We know that the internet has a lot of information. But every piece of information is not informative. For many days I have been searching for that type of information. But I am not satisfied with the other website information. But I am very happy to read this content.
VEGAN! creamy!!! SO MUCH FLAVOUR
I Love Your Food Recipes. Thank U from me and the Family.
This recipe is creamy but still bright and zesty!
dam gurl yumm
I cook with wine all the time! This may be the first time I actually used it IN a recipe haha
I didn’t have any asparagus so my version was alllllll carbs and I’m not mad about it