You’re going to love this White Wine Vegan Alfredo Pasta. It’s a creamy white sauce mixed with Fettuccine pasta and sautéed shiitake mushrooms for a delicious and easy weeknight meal.
Friends, it’s been a hard few weeks for everyone.
My partner and I are incredibly blessed to both still have our work. We have bubbled inside our house, taking turns helping the kids with school work and taking care of our businesses. The weather has been beautiful, allowing us to go out into the woods and take walks, and I even got to celebrate my birthday over the weekend.
But there are moments in every day that I want to scream. The stress of what is happening worldwide overwhelms me. I want everyone to be safe, secure, and healthy and yet, I have no control. We have tried to create as much normalcy as possible in our home. The kids do their school work, we get outside in the backyard and play, we eat meals together, and we play games or read books in the evening. These simple routines have helped.
Since everyone is doing more home cooking right now, I will continue to bring you new and seasonal recipes. And today it’s in the form of a big old plate of pasta!
Let’s take a closer look.
Recommended Ingredients & Equipment
This White Wine Alfredo Pasta is so incredibly simple, rich, and creamy, I don’t know why I haven’t shared this recipe with you before. This whole meal can be made in about 30 minutes with just a handful of ingredients. Better yet, this vegan pasta is very versatile.
Here’s everything you need.
Ingredients & Substitutions
- Fettuccine Pasta – Feel free to swap out the fettuccini noodles for any other kind of pasta you have on hand.
- Olive Oil
- Shiitake Mushrooms – I love this recipe with mushrooms but it is also great with button mushrooms, asparagus, brussels sprouts, and peas.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- 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.
- 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
- Salt & Pepper
- Vegan Parmesan – I’m a HUGE fan of Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan or omit it altogether.
Check out the full list of my recommended kitchen tools and gadgets here.
How to Make White Wine Pasta
Note: The full printable recipe is at the bottom of this post.
Step One – Make the Fettuccine
Start by cooking the fettuccine in a large pot of boiling salted water. Make sure your pot is large enough to allow the pasta to cook without sticking together.
Once it is al dente, about 12 minutes, drain it through a colander and toss it with 1 tablespoon of olive oil. This prevents the pasta from clumping together as it cools.
Step Two – Sauté the Mushrooms
Next, we can sauté the mushrooms. Chop them into bite-sized pieces and cook them on medium-high heat with a bit of olive oil. Cook them for 4-5 minutes until the mushrooms are dark golden brown and have shriveled in size. See the photo above. Remove from heat and set aside.
Step Three – Make the Sauce
Finally, we can make the creamy alfredo sauce. To do this, melt the butter in the same skillet over medium heat. Add the garlic and sauté for 30 seconds, stirring constantly. Stir in the white wine and let it cook down for about 3 minutes until it has reduced by about half.
Note: When choosing a wine, you want to go for something dry like a Pinot Grigio or Chardonnay. Avoid any kind of sweet wine.
Once the wine has cooked down reduce heat and add 1 3/4 cup non-dairy milk, reserving the remaining 1/4 milk to make a slurry with the cornstarch.
In a small bowl whisk together until the cornstarch and remaining soy milk until the cornstarch has dissolved. Add the slurry to the sauce, stirring frequently, until the sauce has thickened. Finish the sauce with some nutritional yeast, vegan parmesan, salt, and pepper. Now we toss it all together and serve. So easy!
Serving and Storing
Serve this vegan Alfredo pasta immediately with green onions and vegan parmesan. Serve with crusty bread and a vegan caesar salad.
Store the 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.
Frequently Asked Questions
Can I make this gluten-free?
Sure! There are many vegan and gluten-free pasta options available. This is the brand I use when I’m eating gluten-free.
Can I omit the wine?
For sure. Just replace it with 1/4 water or additional non-dairy milk.
More Vegan Pasta Recipes
As you know, 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
- Pumpkin Alfredo with Roasted Hazelnuts
Well, that’s it! Everything you need to make the perfect vegan white wine pasta. Ready to get started? Let’s take a look at the recipe card below.
You're going to love this White Wine Vegan Alfredo Pasta. It's a creamy white sauce mixed with Fettucine pasta and sautéed shiitake mushrooms for a delicious and easy weeknight meal.
Keyword: vegan fettuccine pasta
Servings: 4 people
Calories: 453 kcal
Author: Sarah McMinn
- 8 ounces fettuccine pasta
- 2 tbsp olive oil, divided
- 6 oz shiitake mushrooms
- 2 tbsp vegan butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 cups unsweetened non-dairy milk, divided
- 3 tbsp cornstarch
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- freshly ground pepper, optional
- 3 tbsp vegan parmesan, plus more for serving
Cook the fettuccine in salted boiling water for 10-12 minutes, until al dente. Drain into a colander, toss with 1 tablespoon olive oil, and set aside.
Add the remaining 1 tablespoon of oil in a skillet over medium heat. Stir in the shiitake mushrooms and sauté for 4-5 minutes, until the mushrooms are dark brown and shriveled. Remove from the skillet and set aside.
Add the vegan butter to the skillet and return to medium heat. Once the butter has melted, add the garlic and sauté for 30 seconds, stirring constantly. Stir in the white wine and let it cook down for about 3 minutes until it has reduced by about half.
Reduce heat to low and add 1 3/4 cup non-dairy milk, reserving the remaining 1/4 milk to make a slurry with the cornstarch. In a small bowl whisk together until the cornstarch and remaining soy milk until the cornstarch has dissolved. Add to the skillet, stirring frequently, until the sauce has thickened.
Add nutritional yeast, vegan parmesan, salt, and pepper, and stir together until you have a thick and creamy sauce. Return the mushrooms to the saucepot and stir together.
Toss with cooked fettuccine noodles. Top with extra vegan parmesan and chives. Serve immediately.
- Serve with crusty bread and a vegan caesar salad.
- Store the 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.