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