White Wine Pasta Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
477 kcal
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Course
Main Course
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Cuisine
Vegan
White Wine Pasta Sauce
Description
The White Wine Pasta Sauce starts by gently cooking finely chopped onion and garlic in olive oil until translucent, allowing the aromatics to develop. Nutritional yeast is stirred in to deliver a subtle cheesy flavor without dairy, while salt, pepper, and chili flakes add seasoning and mild heat. A splash of dry white wine is cooked down to concentrate the flavor, then vegetable stock paste enriches the sauce’s depth. Coconut cream is added to create a rich, smooth texture, with corn starch slurry providing the needed thickening.
The sauce is finished with fresh lemon juice to introduce brightness and balance the creamy components. Served over al dente spaghetti cooked separately with some pasta water reserved, the sauce coats the noodles nicely. Steamed asparagus with olive oil, lemon zest and juice, fresh basil, and shredded Parmesan cheese serve as delicious complementary toppings, adding texture and fresh herbal notes.
This sauce pairs well with your favorite proteins or as a standalone vegetarian option. It holds in the refrigerator for a few days when stored tightly and can be customized by substituting coconut cream with almond milk for a lighter consistency.
Ingredients
- 200-250g spaghetti
For the sauce:
- 4 tbsp. olive oil or butter
- 1 onion finely chopped, medium, sweet, white
- 3 clove garlic crushed or finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp. nutritional yeast
- 1/2 -1 tsp chili flakes
- 1/3 cup white wine dry
- 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 asparagus de-stemmed and washed, head (bunch
- 2 tbsp. olive oil
- lemon juice and zest
- basil fresh
- Parmesan Cheese shredded
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
- You can substitute coconut cream with almond milk for a lighter sauce.
- The sauce keeps in the refrigerator for 2 to 3 days when stored in a sealed container.
- This sauce also pairs well when served alongside your preferred protein.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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