One Pot Garlic White Wine Pasta

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.

4.91 from 20 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 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

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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.

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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