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Home » Recipes » One Pot Garlic White Wine Pasta

One Pot Garlic White Wine Pasta

by Sarah McMinn / Posted: September 29, 2017 / Updated: July 7, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 30 mins

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Make dinner easy with this delicious 30 minute one-pot vegan Garlic White Wine Pasta topped with fresh parsley, peas, and red pepper flakes.
Make dinner quick and easy with this delicious 30 minute, one-pot, vegan Garlic White Wine Pasta. It is topped with fresh parsley, peas, and red pepper flakes for a complete meal.
Make dinner quick and easy with this delicious 30 minute, one-pot, vegan Garlic White Wine Pasta. It is topped with fresh parsley, peas, and red pepper flakes for a complete meal.

Make dinner quick and easy with this delicious 30 minute, one-pot, vegan Garlic White Wine Pasta. It is topped with fresh parsley, peas, and red pepper flakes for a complete meal.

White Wine Pasta on a white plate with a fork

Disclosure: This post may contain affiliate links.

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.

Why?

Because it's simple (one pot and under 30 minutes) and totally decadent. Let me introduce to you this Roasted Garlic White Wine Pasta.

Pasta and peas in a cast iron skillet with a wooden spoon
Table of Contents show
How To Make One-Pot Pasta {Video}
Recommended Ingredients & Equipment
How to Make One-Pot Pasta
Serving and Storing
Frequently Asked Questions
More Vegan Pasta Recipes
One Pot Garlic White Wine Pasta

How To Make One-Pot Pasta {Video}


Recommended Ingredients & Equipment

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 a complex and delicious flavor.

Ingredients & Substitutions

  • Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
  • Garlic
  • Dry White Wine When choosing a wine, you want to go for something dry like a Pinot Grigio or Chardonnay. Avoid any kind of sweet wine.
  • Vegetable Broth
  • Fettuccine Pasta – Feel free to swap out the fettuccini noodles for any other kind of pasta you have on hand.
  • Salt
  • Non-Dairy Milk – I recommend a full-bodied, subtle flavored milk like cashew, soy, or macadamia nut milk. Whatever you use, make sure it’s unsweetened.
  • Nutritional Yeast
  • Vegetable of Choice - I choose peas for this recipe. A few other recommendations are broccoli, asparagus, Brussels sprouts, or shiitake mushrooms.
  • Fresh Parsley
  • Red Pepper Flakes
  • Salt & Pepper

Recommended Equipment

For this recipe, you will need a, large skillet, and basic kitchen utensils, including a high-quality chef's knife. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.


How to Make One-Pot Pasta

Step One – Sauté the 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.

Roasted Garlic in a cast iron skillet

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!

Finished pasta dish in a cast iron skillet with a wooden spoon

Step Three - Add Remaining Ingredients

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.


Serving and Storing

Serve 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 leftovers 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.


Frequently Asked Questions

What kind of pasta should I use?

Any kind of pasta works although my favorites are spaghetti and fettuccine.

Can I make this recipe gluten-free?

Sure! Just swap out the pasta for gluten-free pasta and you have yourself a gluten-free pasta recipe. This is my favorite brand of gluten-free pasta. (<<affiliate link)

Finished dish on a white plate with a fork.

More Vegan Pasta Recipes

  • Skinny Creamy Garlic Sauce Pasta
  • Vegan Pesto Pasta with Sun-Dried Tomatoes
  • Lemon Pepper Mediterranean Pasta
  • Vegan Carbonara Pasta
  • Penne Pasta with Vegan Vodka Sauce
  • Vegan Fettuccini Alfredo
Finished dish on a white plate with a fork.

One Pot Garlic White Wine Pasta

Make dinner easy with this delicious 30 minute one pot vegan Garlic White Wine Pasta topped with fresh parsley, peas, and red pepper flakes.
4.89 from 17 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 415kcal
Author: Sarah McMinn

Ingredients

  • 4 tablespoon vegan butter
  • 6 cloves garlic minced
  • 1 cup dry white wine
  • 2 cups vegetable broth
  • 8 ounces fettuccine noodles
  • ½ tsp salt
  • ½ cup unsweetened non-dairy milk (I use soy)
  • ¼ cup nutritional yeast
  • 1 cup peas, or vegetable of choice
  • ¼ cup fresh parsley minced
  • red pepper flakes, optional
  • freshly ground pepper, optional
US Customary - Metric

Instructions

  • 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. 

Video

Notes

Serving and Storing - Serve 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 leftovers 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.
Variations - I choose peas for this recipe but many vegetables are great alternatives. A few other recommendations are broccoli, asparagus, Brussels sprouts, or shiitake mushrooms. 

Nutrition

Calories: 415kcal | Carbohydrates: 52g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 885mg | Potassium: 406mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1535IU | Vitamin C: 23.1mg | Calcium: 90mg | Iron: 2.4mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Kari Bonnevie says

    February 24, 2021 at 10:41 am

    Can I omit the yeast?

    Reply
    • Sarah McMinn says

      February 24, 2021 at 2:06 pm

      Sure, that just makes it a bit creamier.

      Reply
  2. Eva says

    February 19, 2021 at 3:25 pm

    5 stars
    I love this dish! One question though-I can’t seem to get done if the fettuccine unstuck from each other. Any tips?

    Reply
    • Eva says

      February 19, 2021 at 3:42 pm

      Please excuse my typos earlier! I love this dish but I keep having the same problem with the fettuccine sticking together! Even after the allotted cooking time, I will have 3-4 pieces stuck together in the pan and then have to peel them apart and cook it longer. What am I doing wrong? Is it the brand of pasta? I honestly just spent 15 minutes tearing the noodles from one another. Any tips?? Thanks

      Reply
  3. Joy says

    January 26, 2021 at 3:19 pm

    5 stars
    Delicious!! I used some Korean spinach that I had in my fridge, didn't have fettucine so I subbed thin spaghetti, and had to sub dried parsley for fresh, but it was great! I don't think the recipe says when to add salt so I forgot it til the very end haha. Woops.

    Reply
  4. Eva says

    November 20, 2020 at 7:28 pm

    5 stars
    This dish is absolutely delicious and so easy! I'm so full and still want to eat. Thanks again, Sarah. Outstanding!!

    Reply
  5. Rejena Miles says

    September 27, 2020 at 6:27 pm

    5 stars
    Fabulous recipe that we all enjoy once a week. Easy to make too!

    Reply
  6. Kelly says

    September 12, 2020 at 5:10 pm

    5 stars
    So good!! I’ve recently discovered cooking with white wine and oh my god...what a game changer. This recipe had me saying yum after every bite. I didn’t use peas and instead did mushrooms, tomatoes and basil. I’ll definitely be making this again.

    Reply
  7. Kate says

    August 27, 2020 at 4:38 am

    5 stars
    Made this with some wholewheat rigatoni that I had kicking around. I used oat milk and had everything else to hand except the parsley. I’m a novice cook and this was a really easy meal to make. The results were absolutely delicious! My partner was licking the bowl - always the sign of a hit! Thanks so much, I’ll definitely be adding this one to my repertoire.

    Reply
  8. Sian says

    June 23, 2020 at 5:16 pm

    I've made this a few times and it's always good! I made it last night for dinner and added the juice from half a lemon and I can definitely recommend that to others - it was delicious 🙂

    Reply
  9. erika meier says

    May 29, 2020 at 7:15 pm

    5 stars
    I followed the directions exactly, but added roasted grape tomatoes and fresh spinach in addition to the peas and herbs. It was DELICIOUS!

    Reply
  10. Sara says

    May 07, 2020 at 4:19 pm

    5 stars
    Just made this! SO GOOD!

    Reply
  11. Selina Miller says

    March 19, 2020 at 1:49 am

    I made this tonight. I gave my husband a taste of the sauce when it was just about done. His reply was holy shit ... it was better than the restaurants. Thank you for the recipe!!

    Reply
  12. Geraldine says

    February 15, 2020 at 1:31 am

    Hi.

    What can I substitute for garlic please.
    I don't eat any of the nightshade family however I am able to tolerate tumeric.

    Thank you.

    Reply
    • Sarah McMinn says

      February 15, 2020 at 1:06 pm

      You can just omit the garlic.

      Reply
  13. Rachel Steele says

    July 14, 2019 at 11:33 am

    This is one of my favourite vegan pasta recipes, I absolutely love it. Trying it tonight with broccoli instead of peas. Thank you 🙂

    Reply
  14. Sylvie LEVERT says

    May 09, 2019 at 2:24 am

    3 stars
    I followed the recipe but there was too much liquid left when the pasta were cooked.
    I thought it was a bit blend too.

    Reply
  15. Olivia says

    July 16, 2018 at 9:42 am

    5 stars
    Absolutely divine and so easy to make! So glad I found your recipe.

    Reply
    • Sarah says

      July 18, 2018 at 6:38 am

      Glad you found me, too! And so good to hear you enjoyed it. Thanks for your feedback.

      Reply
  16. Alaina says

    December 11, 2017 at 11:21 am

    5 stars
    This is absolutely one of the best vegan pasta dishes I have made since going vegan! Thank you so much for this recipe, I did not know I could like pasta so much! I did grape tomatoes and spinach instead of peas and it turned out beautifully!

    Reply
    • Sarah says

      December 12, 2017 at 12:23 pm

      Thanks so much for sharing!!

      Reply
  17. Misty S.D. says

    October 30, 2017 at 4:09 pm

    5 stars
    Made this for tonight's dinner. So good! Definitely making this again. 🙂

    Reply
  18. Sheila says

    October 22, 2017 at 10:36 am

    This is so delicious. It was unique, easy to make and was a huge hit last night. It's so flavorful. I was a star-cook instantly because of this. Thank you.

    Reply
  19. Bonnie Parker says

    October 17, 2017 at 11:01 pm

    5 stars
    OMG!! This recipe looks so delicious. Can't wait to try this for Saturday's lunch.

    Reply
  20. Billie Durbin says

    September 30, 2017 at 10:49 am

    5 stars
    YUMM??Thanks for a simple and elegant meal! I like to have guests but am always nervous cuz my husband is the chef! Now I can give this a try! Does it really matter if I don't have the iron skillet or pot?
    They're in storage right now.
    I LOVE your sight ??????

    Reply
    • Sarah says

      October 02, 2017 at 8:14 pm

      Thank you! You can use any large pot. I just prefer my cast iron skillet.

      Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

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