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Prep
10 minutes
Cook
30 minutes
Yield
4
This is the best Garlic & Onion White Wine Spaghetti Sauce you will find. I promise. It's so easy to make and it's damn delicious.
I could eat pasta every day and if I’m being honest some weeks I get pretty close. Don’t get me wrong, I’ll eat a few heads of kale for lunch, but when my body wants carbs, glorious carbs, I go for it. So if you’re ready to go for it, this garlic and onion white wine spaghetti sauce is the best thing since sliced bread.
❤️ Why You’ll Love White Wine Spaghetti Sauce
- Quick: This recipe is delicious but can be made in just 40 minutes
- Vegetarian: This pasta dish is a great vegetarian dish to serve but you can also throw in your favorite protein as well
- Versatile: Add in your go-to veggies, and protein, and pair this spaghetti with your favorite side dishes
🍲 Ingredients
Nutritional Yeast – Nutritional yeast is so good for you, full of B vitamins, and is a great (vegan-friendly) substitute for parmesan cheese. It’s made from deactivated yeast and can easily be found in most health food aisles in grocery stores.
White Wine – White wine adds a delicious flavor to this sauce, but don’t worry, the alcohol contents cook off as you cook this sauce so you don’t have to worry about alcohol contents. This dish is safe to serve to your whole family.
👩🍳 How to Make White Wine Spaghetti Sauce
- Bring a large pot and a medium pot of water to a boil and salt generously. Add pasta to boiling water and cook according to package instructions – I used Cali-Flour Pasta! Reserve a few tablespoons of pasta water and set aside.
- Prep the asparagus: Cut the fibrous ends off the asparagus (about 1 inch from the bottom of the stem). Steam the asparagus for about 3 minutes until just tender. Set aside.
- Heat a large pan on medium heat. Once hot, add olive oil and onion. Cook for 5 minutes or until translucent, stirring often. Add the garlic and cook for 2 minutes before adding in salt, pepper, chili flakes and nutritional yeast. Stir to combine.
- Stir in the white wine and cook down for 30 second to a minute. Next stir in the vegetable stock paste and cook for another minute. Add in the coconut cream and stir to combine. In a small bowl stir together corn starch and 1 tbsp water. Once combined, add it into the pan with the rest of the sauce. Finally add in the lemon juice.
- Add the cooked pasta to the sauce along with a few tablespoons of pasta water to loosen and combine it all together.
- Stir in the steamed asparagus and then top with fresh basil, lemon zest, a squeeze of lemon juice and shredded parmesan cheese.
🗒 Substitutions
- Nutritional Yeast: Use parmesan cheese instead
- Asparagus: If they aren’t in season, or you don’t have any, you can sub for green beans or your favorite veggie
- Coconut Cream: If you’re not vegan, you can use heavy cream instead
🗒 Best served with
- Panzanella Salad
- Maroulosalata
- Brussel Sprout Caesar Salad
- Garlic Butter Ball Loaf
👝 How to Store Leftovers
Store the leftovers of this dish in an airtight container for up to three days.
🤔 Common Questions
How do you thicken white wine pasta sauce?
If you’re finding your sauce not thick enough, you can add in a little bit of flour at a time to thicken it up.
What flavor does white wine add to white wine spaghetti sauce?
White wine adds a nice tangy, crisp, tart, or sweetness to a sauce.
Garlic + Onion White Wine Spaghetti Sauce
5 from 13 votes
This is the best Garlic & Onion White Wine Spaghetti Sauce you will find. I promise. It’s so easy to make and it’s damn delicious.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Dishes
Cuisine Vegan
Servings 4
Calories 477 kcal
Ingredients
- 200-250g spaghetti
For the sauce:
- 4 tbsp. olive oil or butter
- 1 medium sweet white onion finely chopped
- 3 clove garlic crushed or finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp. nutritional yeast
- 1/2 -1 tsp chili flakes
- 1/3 cup dry white wine
- 1 tsp vegetable stock paste
- 3/4 cup coconut cream
- 1 tsp corn starch plus 1 tbsp water
- 1 tbsp lemon juice
For the asparagus/toppings:
- 1 head asparagus de-stemmed and washed
- 2 tbsp. olive oil
- juice and zest of a lemon
- fresh basil
- shredded parmesan cheese
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Instructions
Bring a large pot and a medium pot of water to a boil and salt generously. Add pasta to boiling water and cook according to package instructions – I used Cali-Flour Pasta! Reserve a few tablespoons of pasta water and set aside.
Prep the asparagus: Cut the fibrous ends off the asparagus (about 1 inch from the bottom of the stem). Steam the asparagus for about 3 minutes until just tender. Set aside.
Heat a large pan on medium heat. Once hot, add olive oil and onion. Cook for 5 minutes or until translucent, stirring often. Add the garlic and cook for 2 minutes before adding in salt, pepper, chili flakes and nutritional yeast. Stir to combine.
Stir in the white wine and cook down for 30 second to a minute. Next stir in the vegetable stock paste and cook for another minute. Add in the coconut cream and stir to combine. In a small bowl stir together corn starch and 1 tbsp water. Once combined, add it into the pan with the rest of the sauce. Finally add in the lemon juice.
Add the cooked pasta to the sauce along with a few tablespoons of pasta water to loosen and combine it all together.
Stir in the steamed asparagus and then top with fresh basil, lemon zest, a squeeze of lemon juice and shredded parmesan cheese.
Video
Notes
Can substitute coconut cream for almond milk.
Will last up to 2-3 days in the fridge in a tight sealed container.
Also delicious served with your favourite protein!
Nutrition
Calories: 477kcal | Carbohydrates: 45.9g | Protein: 12.5g | Fat: 16.3g | Saturated Fat: 3.1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 10.5g | Cholesterol: 3.6mg | Sodium: 400.5mg | Fiber: 4.2g | Sugar: 4.5g
Review This Recipe Let us know how it was!
Disclaimer: This post was sponsored by Cali’flour Foods
Alexis
Posted at 11:20 am, April 19, 2023
Reply
Im not normally this excited about pasta recipes but THIS recipe BLEW ME AWAY! The mix of flavors was devine!
Maria Koutsogiannis
Posted at 7:03 am, April 20, 2023
Reply
isn’t it so freaking good!
Tanveer
Posted at 4:14 am, March 24, 2023
Reply
Really amazing post. I am really satisfied with this type of information. We know that the internet has a lot of information. But every piece of information is not informative. For many days I have been searching for that type of information that is informative. I am very glad to read this content.
Pial
Posted at 1:08 pm, March 7, 2023
Reply
We know that the internet has a lot of information. But every piece of information is not informative. For many days I have been searching for that type of information. But I am not satisfied with the other website information. But I am very happy to read this content.
kelsea williams
Posted at 10:36 am, February 28, 2023
Reply
VEGAN! creamy!!! SO MUCH FLAVOUR
Olesia
Posted at 9:05 am, February 27, 2023
Reply
I Love Your Food Recipes. Thank U from me and the Family.
Jordan O'Malley
Posted at 12:12 pm, February 21, 2023
Reply
This recipe is creamy but still bright and zesty!
Liza
Posted at 12:51 pm, January 31, 2023
Reply
dam gurl yumm
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