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.
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.
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.
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
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)
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
One Pot Garlic White Wine Pasta
Ingredients
- 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
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.
- 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.
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
Ashley says
I love the simplicity and flavor of this recipe! It was easily doubled. I scooped our kids’ portions and then added parsley and red pepper flakes for us. It was a hit for all!
Caroline Baker says
Amazing! Love an easy one-pot recipe. I added shrimp and lemon juice at the end and it’s a great addition. Will definitely be making again!
Christine S. says
Wow! This is great, I loved it! I used sake instead of wine and cashew milk. It really is very easy and came together quickly. Yum!
Mary says
OMG I Love this stuff! I make this now about 4 to 6 times a year and make extra to freeze and take to my elderly neighbor who also loves it!!
Thank you so much for sharing such an easy and comforting dish that tastes so good!
Mary says
I have made this so many times now! it’s one of my pasta go to’s easy to make easy to customize and freezes well too! Thank you for sharing!
Ingrid says
OK, can someone tell me where I went wrong? I thought it wasn’t enough pasta, so I doubled it and therefore doubled all the other ingredients except the yeast and milk. Then, to make matters worse, I added some crushed tomatoes towards the end, about1/3 of a can. I ended up with a sloppy, garlic-y, soup glob of a mess. Where did I go wrong?
Bailey K says
Made this for New Years Eve, added mushrooms and peas. SOOO good and easy!
Ashley says
Have made this about 20 times and love it more and more each time! It’s so fast but impresses everyone
Angie D. says
I rarely leave comments, but the quality of this recipe required nothing less than a few moments of my time. This was LEGIT! It was easy, delicious and I so appreciate the simplicity of the ingredients. I didn’t have to google some off the wall ingredient or walk myself silly in a specialty shop for this one and it tastes like I did!!! I added spinach, roasted tomatoes and chickpeas at the end as my hubby and I don’t like peas and it was scrumptious. My sweet hubby ate his portion and then half of mine. This will most definitely find its way into the dinner rotation. Thanks SO MUCH!
Kari Bonnevie says
Can I omit the yeast?
Sarah McMinn says
Sure, that just makes it a bit creamier.
Eva says
I love this dish! One question though-I can’t seem to get done if the fettuccine unstuck from each other. Any tips?
Eva says
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
Joy says
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.
Eva says
This dish is absolutely delicious and so easy! I’m so full and still want to eat. Thanks again, Sarah. Outstanding!!