You only need six ingredients and ten minutes to make this delicious white wine pasta sauce! Toss it with your favorite pasta for an easy meal that's loaded with flavor.
Pasta is my go-to easy weeknight meal. There are so many simple ways to make it delicious, with minimal fuss. (Check out a few of my favorites in this vegan pasta recipe round-up.)
This pasta recipe is probably the all-time winner when it comes to ease though. The sauce literally takes less time to make than it does to boil a pot of pasta. You can't beat that!
What You'll Need
- Dried fettuccine. Or use your favorite type of pasta — just about any shape works!
- Vegan butter. This is usually sold near the regular butter at the supermarket. Look for brands like Earth Balance or Miyoko's.
- Red pepper flakes. Totally optional! Just use this if you like your sauce to have a little kick!
- Flour. I used all-purpose wheat flour. I'm sure whole wheat would work as well. For a gluten-free sauce, you could probably use gluten-free flour (though I haven't tested this), or just leave it out.
- Dry white wine. Varieties like sauvignon blanc or pinot grigio work well with this recipe. Keep in mind that not all wine is vegan. Run your brand through Barnivore to make sure it is!
- Salt & pepper.
- Frozen peas. Leave these out if they're not your thing, or substitute another type of veggie, like broccoli or asparagus.
- Fresh basil. This must be fresh — dried won't work in this recipe.
How to Make White Wine Pasta
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd prefer to skip right to the recipe.
- First, start your pasta water and cook it according to the package directions. You want it to be ready to go when your sauce is done.
- To make the white wine pasta sauce, start by melting some butter in a medium skillet.
- Add minced garlic, red pepper flakes, and a teaspoon of flour. Cook everything for about a minute, stirring it frequently to prevent the garlic from burning.
- Now pour in the wine. Give everything a stir and bring the wine up to a simmer. Let it cook for about 5 minutes or so, until the volume is reduced by about half. You can taste-test the sauce to make sure all of the alcohol has cooked off if you'd like.
- Season your sauce with some salt and pepper, then stir in the pasta and thawed frozen peas.
- Take the skillet off of the burner and stir in some fresh basil. Taste-test the pasta and add more salt and pepper if you'd like.
White Wine Pasta Tips & FAQ
- Can this recipe be made gluten-free? Yup! Just omit the flour and use your favorite gluten-free pasta.
- Leftovers & storage: Leftover pasta will keep in a sealed container in the fridge for about 3 days.
- Does white wine sauce contain alcohol? Most of the alcohol will cook off, but there will probably still be a small amount in the sauce when it's done.
- Prefer-an alcohol free recipe? My garlic butter pasta is very similar, but contains no wine.
- Is pasta vegan? Most dried pasta is vegan, but check the ingredients to be sure!
- How can I thicken my white wine pasta sauce? For a thicker sauce, add extra flour. Try using a tablespoon or two.
More Easy Pasta Recipes
- Weeknight Pasta Puttanesca
- Easy Lemon Broccoli Pasta
- Balsamic Asparagus Pasta
- Roasted Red Pepper Pasta
- Penne Arrabiatta
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Pasta with White Wine Sauce
You only need six ingredients and ten minutes to make this delicious white wine pasta sauce! Toss it with your favorite pasta for an easy meal that's loaded with flavor!
- 10 ounces dried fettuccine pasta (or your favorite pasta)
- ¼ cup vegan butter
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional), or to taste
- 1 teaspoon all-purpose flour
- ⅔ cup dry white wine
- ¼ teaspoon salt, plus more to taste
- 1 ½ cups frozen peas, thawed
- ½ cup fresh basil, roughly chopped
- Black pepper, to taste
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions until al dente. Drain the pasta into a colander when it's done cooking.
While the pasta cooks, melt the butter in a medium skillet over medium heat.
Add the garlic, red pepper flakes, and flour. Cook everything, stirring frequently, for about a minute, until very fragrant.
Stir in the wine and ¼ teaspoon of salt. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the mixture to simmer for about 5 minutes, until reduced by about half. Carefully taste-test the sauce (it will be hot!) to ensure the alcohol taste has cooked off.
Stir in the pasta and peas. Toss everything a few times and cook it with the sauce for about a minute, until heated throughout.
Remove the skillet from heat and stir in the basil. Season the pasta with additional salt and pepper to taste.
Divide onto plates and serve.
sounds actually like the perfect recipe for one pot pasta, you might even don't need flour after all.
What do you do with the flour mentioned in the ingred list?? I don’t see it in the instructions
Alissa Saenz says
It's added in step 3. :)