Dinner | Pasta


November 5, 2017

Italian pasta simply comes to life when paired with its national soulmate, Italian wine. When it comes to choosing the perfect wine and pasta match, your choice in color and weight of the wine should be guided by the flavors and ingredients in the pasta – what’s in the sauce, whether the cheese is pungent and rich or mild and sweet, whether the pasta is filled with any ingredients such as garlic in this case, and what meats are used to accompany the dishes.

If you want stir in your favorite vegetable!  I have also made the recipe with asparagus, spinach, and mushrooms. Anything goes!

From start to finish, this recipe can be made in just under 30 minutes and in one single pot for a family dinner that everyone will love. Go ahead and start this weekend off with a simple yet decadent night pasta. Then kick back and enjoy your weekend.

The herbal, garlic and cheese of pesto combined with the herbal freshness of basil makes a lovely match with light-bodied, soft reds or crisp dry whites. Try Sangiovese, Barbera, Pinot Grigio or Verdelho.

INGREDIENTS (for garlic-white-wine-pasta):

  • 4 tbsp of vegan butter
  • cloves garlic minced
  • cup dry white wine
  • cups of vegetable broth
  • ounces of fettuccine noodles         
  • 1/2 tsp salt
  • 1/2 cup unsweetened non-dairy milk (I use soy)
  • 1/4 cup of nutritional yeast     
  • cup peas, or vegetable of choice
  • 1/4 cup fresh parsley minced
  • red pepper flakes, optional
  • freshly ground pepper, optional


  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 vegetable 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 garlic-white-wine-pasta  immediately.

Serving: 4 people.

I hope you will enjoy this garlic-white-wine-pasta !


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