A creamy vegan white wine sauce made with fresh onions, garlic, plant-based milk, dried Italian herbs and a delicious white wine chardonnay. This sauce is oil-free, yet insanely creamy, rich and lick-the-spoon good.
Sauce. 3rd post in a row featuring another sauce. I guess you could say I'm as sauce obsessed as I am baking obsessed. I create so many sauces and baked goods on this blog because they are what I love to create. I love creamy sauces, in particular. While traditional wine sauces are loaded with oil and butter, this one is completely oil-free.
This is a sauce you will be struggling to not just eat it all with your spoon. None of it may actually make it to the pasta. I am not even kidding, I kept "taste testing" it over and over and over....
This is such an easy and fast meal too. You simply boil some pasta, roast some red bell peppers and make the sauce in about 10 minutes. The red bell peppers add a touch of sweetness and wonderful roasted flavor to the rich, creamy sauce.
This dinner totally reminded me of a romantic type of meal because of the pasta and the wine, so that is the effect I went for in the photos. But hey, it's certainly delicious eating it in front of your laptop too, lol!
I hope you all really love this Creamy Vegan White Wine Sauce with Peppers & Pasta! Be sure to rate the recipe and leave me some feedback below after you make it, you know the drill! I'd love to see your pics too, so tag me either on Instagram using my tag#thevegan8 or on Facebook! Enjoy guys!
Creamy White Wine Sauce with Peppers and Pasta
This creamy white wine sauce is spoon-licking good! In fact, you may have trouble not eating it all before you add it to your pasta. But reserve some and slather some pasta and roasted red peppers together for an ultimately satisfying comfort meal.
5 based on 1 review(s)
8 oz Brown rice spaghetti pasta (I used fettucini, but recommend spaghetti)
2 red bell peppers, sliced in 1/2 inch strips (350 g)
1/2 heaping cup finely chopped white onion (60 g)
3 large cloves garlic, minced (8 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
1/4 cup + 2 tablespoons white wine chardonnay, chardonnay goes best in a creamy sauce (90 ml, I used CalNaturale , which is listed as vegan from this VegNews article, confirm your brand if necessary and use a wine that you love the taste)
1 1/2 cups cashew milk (Do not use storebought! see NOTE below)
1/4 teaspoon salt
1/4 cup water (see NOTE below)
1 tablespoon dried green onions
1 teaspoon dried Italian spice blend
Note: I have ONLY made this with my homemade cashew milk by adding 1 cup cashews to 3 cups filtered water and blend in a Vitamix until completely smooth. It will yield the BEST creamy results. It takes just 3 minutes to make. That's it, no need to drain. Store-bought will NOT THICKEN up like homemade, so don't use it. If you are allergic to nuts, you can try canned "lite" coconut milk with 1 tbsp brown rice flour whisked in and I would omit the 1/4 cup water listed. But please note that I've only tested this with cashew milk which thickens up REALLY well when heated, as you will notice, no thickeners are added to this sauce. I cannot vouch for other milks. I would not recommend almond or light milks, it won't thicken and won't be creamy enough to work with the wine ratio. Also, note you are adding salt and water in different amounts at separate times which is why you see them repeated a couple of times.
First, bring a pot of water to boil. Put the lid on and it will come to a boil faster. Meanwhile preheat your oven to 400 degrees and line a sheetpan with parchment paper. Add the bell pepper strips and salt and pepper them. Set aside.
Once the water is boiling, add a good palm full of salt, slowly to the boiling water and add your pasta. The salt is important to flavor your pasta so it doesn't taste bland. Give it a good stir to break up the noodles.
Add your bell peppers to the preheated oven and cook for 10-15 minutes until tender, yet still firm.
Meanwhile, prepare your sauce. To a large sauce pan, add the onion, garlic, 1/2 teaspoon salt, pepper and 1/2 cup water. Give it a stir and turn the heat to medium. Once it is simmering, let it cook for about 5 minutes until the onions are tender, stirring a couple of times during. Check your pasta water.
Add the wine and cook for a couple of minutes just to burn off some of the alcohol and it's reduced some, not all of it. Note: the longer you cook the wine, the less pronounced the flavor will be. Add the cashew milk, the 1/4 teaspoon salt, 1/4 cup water (omit if using canned lite coconut milk), green onions and Italian spice. Reduce the heat to medium-low. Stir and let it cook 5-10 minutes, stirring often, until it has thickened up to a nice creamy sauce. Taste and add any needed salt or pepper. Please note, I have only used cashew milk for this recipe which thickens up really well when heated. Other milks may not get as thick/creamy.
Serve with cooked pasta and bell peppers. Pour enough sauce so you really taste it and not just noodles. Makes 1 1/2 cups sauce. I think this sauce would be really good on potatoes too.
The Vegan 8
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Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!