Simple ingredients. BURSTING with flavor.
I’m all about different types of pasta lately but have been LOVING this Vegan Lemon Garlic White Wine version! Plus, its so fun cooking with wine. Have a sip, pour a splash in the pasta sauce, listen to it sizzle, have another sip. This is my first recipe doing that! And let me tell you, ya feel fancy, like a real chef (almost). Aside from cooking with tequila in my tequila taco recipe haha… which is also fun but wine is much less pungent!
My hardest critic (hubby) said this is the best pasta I’ve made to date, and that is saying a lot. When I think of pasta I think of red sauce or alfredo, you know? So this is new to me although probably not new to many of you! I’m just behind the times and because I’ve been very into chickpea pasta (and brown rice pasta), I feel extra inspired.
Think butter-y, elegant, restaurant-quality pasta. Actually, your home will smell like your favorite Italian restaurant. YUMMM.
Also, cherry tomatoes are in season and look so lusciously juicy! It’s hard to resist them staring at you from your garden or from the produce section/farmers market. They’re so beautiful! Remember to always buy organic though because you don’t want the pesticides. Speaking of garden, I had fully intended to plant herbs and veggies this summer and it never happened because I couldn’t find organic anything. I’ll have to search better next year or start from scratch and order organic seeds. But we do have green onions, chives, mint and basil so that has been nice to incorporate into some of our meals!
Cooking With Wine:
- Use a good quality dry white wine like Chardonnay or Sauvignon Blanc (I used this one). You are only using 1/3 cup of wine so you will have extra. Choose a wine you will want to drink!
- Not all wine is vegan! Some wine is processed using animal products (like fish protein, egg whites, gelatin, etc).?Barnivore.com?is a great source to find vegan alcohol!
- Feel free to sub in the same amount of wine for vegetable broth plus two tablespoons of white wine vinegar. It won’t taste the exact same (obviously), but will still taste delicious!
Elegantly simple and bursting with flavor, this pasta dish is sure to please!
8 ounces chickpea pasta
2 tablespoons vegan butter (can sub olive oil)
1 tablespoon olive oil
1 shallot, diced small
1–2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 1/2 cups of cherry tomatoes, halved (or 1 pint)
1/2 cup packed fresh basil, chopped
1/3 cup vegan white wine (I used this one but I am no wine expert 😉
1/2 lemon, juiced
Greens to serve on the side (optional)
Optional add-ins: green peas, broccoli florets, zucchini
Bring a large pot of water to a boil. Add a pinch of sea salt. Once water is boiling, add the pasta and lower heat (the Banza pasta tends to boil over and cook very fast). Cook until al dente, about 5-6 minutes. Drain the pasta, rinse with cold water to prevent it from cooking any more and set aside.
In a large skillet, heat the vegan butter and olive oil over medium heat. Once melted and skillet is hot, add the shallot and cook, stirring until the shallot is translucent, about 5 minutes. Stir in the garlic, sea salt, black pepper and red pepper flakes. Next, stir in the cherry tomatoes, basil and vegan white wine. Simmer for 5 minutes until the liquid reduces by about half. Stir in the lemon juice and then transfer the cooked pasta into the skillet and toss to combine.
Serve immediately or store leftovers in the refrigerator for up to 3 days.
I highly recommend adding in frozen green peas with the cherry tomatoes! This provides more vitamins, minerals and protein while adding beautiful color to the dish.
Keywords: Vegan White Wine Tomato Pasta, vegan white wine pasta sauce, vegan lemon garlic white wine pasta, vegan lemon garlic pasta sauce, gluten free white wine pasta