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
Rejena Miles says
Fabulous recipe that we all enjoy once a week. Easy to make too!
Kelly says
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.
Kate says
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.
Sian says
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 🙂
erika meier says
I followed the directions exactly, but added roasted grape tomatoes and fresh spinach in addition to the peas and herbs. It was DELICIOUS!
Sara says
Just made this! SO GOOD!
Selina Miller says
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!!
Geraldine says
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.
Sarah McMinn says
You can just omit the garlic.
Rachel Steele says
This is one of my favourite vegan pasta recipes, I absolutely love it. Trying it tonight with broccoli instead of peas. Thank you 🙂
Sylvie LEVERT says
I followed the recipe but there was too much liquid left when the pasta were cooked.
I thought it was a bit blend too.
Olivia says
Absolutely divine and so easy to make! So glad I found your recipe.
Sarah says
Glad you found me, too! And so good to hear you enjoyed it. Thanks for your feedback.
Alaina says
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!
Sarah says
Thanks so much for sharing!!
Misty S.D. says
Made this for tonight’s dinner. So good! Definitely making this again. 🙂
Sheila says
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.
Bonnie Parker says
OMG!! This recipe looks so delicious. Can’t wait to try this for Saturday’s lunch.
Billie Durbin says
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 ??????
Sarah says
Thank you! You can use any large pot. I just prefer my cast iron skillet.