Make dinner easy with this delicious 30 minute one-pot vegan Garlic White Wine Pasta topped with fresh parsley, peas, and red pepper flakes.
Hey friends! Happy Friday!
I am super excited about this weekend. A beautiful fall weekend with no work and all play. This past month has been about finding a healthy work/play/parenting balance, which as a business owner and single parent, is no easy task. In the past, I have always been inclined to use every spare moment to work.
It got to the point where working for myself lost all the build-in and hidden treasures of flexibility, adventure, and passion. To counter that, this month I have challenged myself to take a half-day off from work each week to be present to the changing season, relationships, and my own self-care. And that is exactly what I’m dedicating this weekend to as well.
But I’m getting ahead of myself. Before I head out for the weekend, I have one more recipe to share with you; a perfect recipe for this Friday night.
Because it’s simple (one pot and under 30 minutes) and totally decadent. Let me introduce to you this Roasted Garlic White Wine Pasta.
One-Pot Garlic White Wine Pasta
This Roasted Garlic White Wine Pasta is so incredibly simple and can be made in just one single cast iron skillet. The noodles are cooked in roasted garlic, vegetable broth, and white wine for added convenience and delicious flavor.
Ingredients for One-Pot Pasta
This vegan one-pot pasta is not only delicious, but it is also super simple to make! This whole meal can be made in about 30 minutes with just a handful of ingredients. The ingredients include:
- vegan butter
- dry white wine
- vegetable broth
- spaghetti or fettuccine noodles
- non-dairy milk
- nutritional yeast
- herbs and spices
That’s it! Ingredients you likely already have on hand.
Better yet, this vegan pasta is very versatile. Feel free to swap out the spaghetti noodles for any other kind of pasta. Additionally, the peas can be replaced with your vegetable of choice (such as asparagus, mushrooms, or spinach) or omitted altogether.
How to make this vegan pasta recipe
As I mentioned, this vegan pasta recipe is super simple to make. It can be made in just about 30 minutes with minimal prep.
Step one – Sauté garlic
Melt vegan butter large skillet. Stir in the garlic and sauté for 1-2 minutes, until garlic is lightly browned and fragrant. Add the white wine and vegetable broth to garlic and stir to combine.
Step two – Cook the pasta
Stir in the pasta noodles and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally, until noodles are tender and most of the liquid has absorbed. As the noodles cook they absorb the flavors of garlic and wine which creates complex and delicate flavors for this very simple dish. Added convenience and flavor!
Step three – Add remaining ingredients and serve
Once the noodles are tender, add the soymilk and nutritional yeast, stirring to combine. Once thick and creamy, stir in frozen peas. Cook over low heat until the peas heated all the way through.
Serve with fresh parsley, red pepper flakes, and fresh ground pepper.
Can this vegan one-pot pasta be gluten-free?
Sure! Just swap out the spaghetti for gluten-free spaghetti and you have yourself a gluten-free pasta recipe. This is my favorite brand of gluten-free pasta.
Serving and Storing Vegan Pasta
Serve the white wine pasta immediately with fresh parsley, red pepper flakes, and freshly ground pepper. You can also add some vegan parmesan for extra creaminess.
Serve with crusty bread and a vegan caesar salad.
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
More Vegan Pasta Recipes
I am a huge fan of vegan pasta. Here are a few of my favorite recipes:
- Skinny Creamy Garlic Sauce Pasta
- Vegan Pesto Pasta with Sun-Dried Tomatoes
- Creamy Butternut Squash Pasta with Bechamel Sauce
- Penne Pasta with Vegan Vodka Sauce
- Vegan Fettuccini Alfredo
Well, that’s it! Everything you need to make the perfect vegan pasta recipe. Ready to get started? Let’s take a look at the recipe card below.
Make dinner easy with this delicious 30 minute one pot vegan Garlic White Wine Pasta topped with fresh parsley, peas, and red pepper flakes.
Keyword: White Wine Pasta
Servings: 4 people
Calories: 415 kcal
Author: Sarah McMinn
- 4 tbsp vegan butter
- 6 cloves garlic minced
- 1 cup dry white wine
- 2 cups vegetable broth
- 8 ounces fettuccine noodles
- 1/2 tsp salt
- 1/2 cup unsweetened non-dairy milk (I use soy)
- 1/4 cup nutritional yeast
- 1 cup peas, or vegetable of choice
- 1/4 cup fresh parsley minced
- red pepper flakes, optional
- freshly ground pepper, optional
Heat the vegan butter in a large cast-iron skillet over medium heat. Once melted, add garlic and sauté for 1-2 minutes, until garlic is lightly browned and fragrant.
Add white wine and vegetable broth to garlic and stir to combine.
Stir in fettuccine noodles and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally, until noodles are tender and most of the liquid has absorbed.
Add non-dairy milk and nutritional yeast, stirring to combine. Once thick and creamy, stir in frozen peas, or vegetables of choice. Cook over low heat until heated all the way through.
Remove from heat top with parsley, red pepper flakes, and fresh ground pepper. Serve immediately.