White Wine Pasta Sauce (Vegan & Gluten-Free)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
3 servings
-
Calories
185 kcal
-
Course
Main Course
-
Cuisine
American
White Wine Pasta Sauce (Vegan & Gluten-Free)
Description
The White Wine Pasta Sauce is crafted with sautéed shallots and garlic in vegan butter and olive oil, providing a delicate aromatic base. White wine is simmered to reduce, then thickened with a vegetable broth and arrowroot starch mixture until the sauce gains a light creaminess. Adding frozen peas gives a mild sweetness and extra texture. The sauce is finished by stirring in fresh parsley, lemon juice, salt, and black pepper, along with a small amount of vegan parmesan and additional butter to enhance richness and provide a creamy consistency.
The resulting sauce coats cooked pasta, infusing it with subtle acidity from the white wine and brightness from lemon and herbs. It is suited for those seeking a light but flavorful pasta accompaniment without dairy or gluten.
The recipe allows for flexibility with vegetables; sautéed mushrooms or other green vegetables can be incorporated as preferred. Leftovers store well in the refrigerator for up to five days and the sauce can be frozen. Use reserved pasta cooking water to adjust sauce consistency before serving.
Ingredients
- 8 ounces pasta dry, of choice
- 1 Tablespoon olive oil
- 3 Tablespoons vegan butter divided
- 2 large shallot about ½ cup, finely chopped
- 4 medium cloves garlic minced
- pinch of red pepper flakes crushed
- 1 cup white wine such as Pinot Grigio, Sauvignon Blanc, or light Chardonnay; see post above for more information, dry
- ¾ cup pea see Notes for other veggie ideas, frozen, optional
- ½ cup vegetable broth
- 2 teaspoons arrowroot starch sub corn starch if needed
- ¼ cup Curly parsley chopped; fresh
- 1 Tablespoon lemon juice
- ¾ teaspoon salt fine sea salt
- black pepper
- .5 to 1 ounce vegan parmesan I used Violife Just Like Parm, optional
Instructions
- Cook the pasta in salted water according to package instructions. Reserve about ⅓ cup cooking water, and drain pasta in a colander.
- Preheat a large saute pan over medium-low heat, and add 1 tablespoon oil and 2 tablespoon butter. Gently saute the shallots and garlic for about 4 minutes, stirring occasionally. Season with a pinch of red pepper flakes.
- In a small bowl whisk together the broth and starch until dissolved. Set aside.
- Add the wine to the pan and stir. Bring to a simmer and cook for about 3 minutes or until slightly reduced. Add the starch slurry, and cook until the sauce begins to thicken, about 2 minutes. Add the frozen peas, if using, and cook until the peas are hot, 3 to 4 minutes.
- Reduce heat to low and add the parsley, lemon, ¾ teaspoon fine sea salt, and black pepper. Grate the vegan Parmesan into the pan (I used approx. ½ serving of cheese - not much), and stir until melted and creamy. Add the remaining tablespoon of butter and a splash of reserved pasta water, and stir again. Remove from heat.
- Toss the pasta with the sauce. Taste and adjust flavors as desired, adding more cheese, lemon, salt, or pepper. Garnish with extra parsley, Parmesan, and black pepper, and serve hot.
Notes
- Try adding sautéed mushrooms or other vegetables like broccoli, spinach, or zucchini to enhance the sauce.
- Reserve some pasta cooking water to adjust sauce thickness when serving.
- Store leftovers refrigerated up to 5 days or freeze for longer storage.
- Nutrition info applies to sauce with peas and excludes pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
