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+ servings
My Darling Vegan
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.

4.8 from 10 votes

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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Course: Main Course, Main Dish
Cuisine: Italian, Vegan
Servings: 4 people
Calories: 415 kcal
Author: Sarah McMinn
  1. 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. 

  2. Add white wine and vegetable broth to garlic and stir to combine. 

  3. 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. 

  4. 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. 

  5. Remove from heat top with parsley, red pepper flakes, and fresh ground pepper. Serve immediately. 

Recipe Video

Recipe 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 Facts
Calories Per Serving: 415
% Daily Value
Carbohydrates 52g 17%
Protein 12g 24%
Fat 12g 18%
Saturated Fat 3g 19%
Cholesterol 47mg 16%
Sodium 885mg 38%
Potassium 406mg 12%
Fiber 4g 17%
Sugar 5g 6%
Vitamin A 1535IU 31%
Vitamin C 23.1mg 28%
Calcium 90mg 9%
Iron 2.4mg 13%