Vegan White Wine + Garlic Pasta

Vegan White Wine + Garlic Pasta

Prep Time: 15 min Cook Time: 25 min Total Time: 40 min Servings: 4

Is there anyone in the world that doesn't love pasta?! As connoisseurs of carbs, we don't think there is anything we love more than a giant bowl of creamy, savory pasta! Typically, we are more than willing to use cashews, which has become a standard ingredient in vegan cream sauces. However, one of my best friends has a little one that can't have nuts or dairy, but she wants everyone to share the same dinner instead of making separate meals - which we absolutely love! And that was actually one of the main reasons we decided to make this a cashew-free pasta sauce - because everyone should be able to have pasta! Not only is this sauce incredibly creamy, it is absolutely bursting with layers of flavor from the generous additions of wine, garlic, shallots, and fresh lemon! We promise that once you try it, you won't be able to get enough! This is very quickly becoming one of our favorite Friday night meals to indulge in after a long week - and the remaining bottle of wine doesn't hurt either! 

Ingredients:

  • 3 tbsp vegan butter

  • 1 shallot, chopped

  • 6 cloves of garlic, minced

  • 1/2 cup vegan white wine (we used Green Fin White Table Wine from Trader Joe's!)

  • 4 tbsp all-purpose flour

  • 1 1/2 cups unsweetened almond milk

  • 1 tbsp freshly squeezed lemon juice

  • 4 tbsp nutritional yeast

  • 1 cup vegan parmesan cheese

  • 1 1/2 tsp salt

  • Fresh-cracked black pepper to taste

  • 1/4 tsp red pepper flakes

  • 1 pound of your favorite pasta noodles

  • 1 pound of Brussels sprouts, halved

Instructions:

  1. Preheat oven to 375° F (190° C).

  2. Place Brussels sprouts (cut sides up) on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Cook in preheated oven until sprouts are easily pierced in the center with a fork, about 20-25 minutes. 

  3. While the sprouts are cooking, set a large pot of water over high heat until it begins to boil. 

  4. In a large skillet, melt butter over medium-high heat and add shallots. Sauté for 2 minutes and then add the minced garlic. Sauté until the garlic is fragrant (about 1-2 minutes). Pour the white wine into the skillet and allow to reduce for 2 minutes. Tip: You can save yourself a ton of time with a garlic press like this one.

  5. Whisk in the flour until a paste forms; allow the flour flavor to cook off for 1 minute. Whisk in the almond milk 1/2 cup at a time. Allow to simmer for 2-3 minutes or until the sauce is bubbling and heated throughout. Tip: If there are clumps, don't worry, because it is going into a blender!

  6. While the sauce is simmering, add the lemon juice, nutritional yeast, parm, salt, pepper, and red pepper flakes to a blender. Add the simmering sauce to the blender and blend on high until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasonings as needed. When done, place the lid on the blender and allow to sit.Tip: If the sauce is thin, add 1 tbsp of cornstarch to thicken. 

  7. Add the pasta to the boiling water and cook according to the package instructions. 

  8. When the pasta is ready, drain and toss in the sauce. Plate and top with the roasted Brussels sprouts. 

  9. Enjoy! 

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