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5.0 from 15 votes

White Wine Pasta Sauce (Vegan & Gluten-Free)

The natural acidity of dry white wine enhances the flavors of shallot, garlic, and parsley in this delicious way in white wine sauce. This vegan white wine pasta is versatile, comforting, and way too good to be so easy! It's truly a dish that will keep you coming back for more. Pair the sauce with your favorite pasta and vegetables.Yield: this makes enough sauce for 8 ounces of dry pasta; double the recipe if serving more than 2 or 3 people.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 3 servings
Calories: 185 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 ounces Dry pasta of choice
  • 1 Tablespoon olive oil
  • 3 Tablespoons vegan butter, divided
  • 2 large shallots, finely chopped about ½ cup
  • 4 medium cloves garlic, minced
  • pinch of crushed red pepper flakes
  • 1 cup dry white wine such as Pinot Grigio, Sauvignon Blanc, or light Chardonnay; see post above for more information
  • ¾ cup frozen peas, optional see Notes for other veggie ideas
  • ½ cup vegetable broth
  • 2 teaspoons arrowroot starch sub corn starch if needed
  • ¼ cup chopped fresh curly parsley
  • 1 Tablespoon lemon juice
  • ¾ teaspoon fine sea salt
  • black pepper
  • .5 to 1 ounce vegan Parmesan, optional I used Violife Just Like Parm

Instructions

    Cup of Yum
  1. Cook the pasta in salted water according to package instructions. Reserve about ⅓ cup cooking water, and drain pasta in a colander.
  2. 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.
  3. In a small bowl whisk together the broth and starch until dissolved. Set aside.
  4. 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.
  5. 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.
  6. 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

  • Other Veggies: this dish is especially nice with sauteed mushrooms. To do it, saute the mushrooms first, until they have released their liquid, then proceed with the shallots and garlic.
  • Also try: small broccoli florets, baby spinach, chopped kale, zucchini, summer squash, or asparagus.
  • Store leftovers in the refrigerator for up to 5 days. Freezer friendly.
  • *Nutrition information is for sauce with peas and doesn't include pasta.

Nutrition Information

Calories 185kcal (9%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 14g (22%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 185

% 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.