White Wine Pasta Sauce
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
477 kcal
-
Course
Main Course
-
Cuisine
Vegan
White Wine Pasta Sauce
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This is the best White Wine Pasta Sauce you will find. I promise. It's so easy to make and it's damn delicious.
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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
- 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.
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 Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
45.9g
(15%)
Protein
12.5g
(25%)
Fat
16.3g
(25%)
Saturated Fat
3.1g
(16%)
Polyunsaturated Fat
1.9g
Monounsaturated Fat
10.5g
Cholesterol
3.6mg
(1%)
Sodium
400.5mg
(17%)
Fiber
4.2g
(17%)
Sugar
4.5g
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 45.9g | 15% |
| Protein | 12.5g | 25% |
| Fat | 16.3g | 25% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 10.5g | 53% |
| Cholesterol | 3.6mg | 1% |
| Sodium | 400.5mg | 17% |
| Fiber | 4.2g | 17% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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