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.
CREAMY VEGAN WHITE WINE SAUCE
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
- 8 oz Brown rice spaghetti pasta
- 2 red bell peppers, sliced in 1/2 inch strips (350g)
- 1/2 heaping cup (80g) finely chopped white onion
- 3 large cloves garlic, minced (8g)
- 3/4 teaspoon salt, separated
- 1/4 teaspoon black pepper
- 3/4 cup water, separated
- 1/4 cup + 2 tablespoons (90g) white wine chardonnay
- 1 1/2 cups homemade cashew milk (NOT storebought! see NOTE below
- 1 tablespoon dried green onions
- 1 teaspoon dried Italian spice blend
- 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. No need to drain. It will yield the BEST creamy results. Store-bought cashew milk does NOT work here. The taste and texture are not even comparable. 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.
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°F and line a sheet pan with parchment paper. Add the bell pepper strips and salt and pepper them. Set aside.
Once the water is boiling, add a couple of teaspoons of salt, slowly to the boiling water and add your pasta. Stir well. 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 ONLY 1/2 cup water at this time. Give it a stir and turn the heat to medium. Once it is simmering, cook for about 5 minutes until the onions are tender, stirring a couple of times during. Check your pasta water.
- Add the wine to the pan of veggies and cook a couple of minutes 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 water if using canned lite coconut milk), green onions and Italian spice. Reduce the heat to medium-low. Stir and cook 5-10 minutes, stirring often, until it has thickened up to a nice creamy sauce. Taste and add any needed salt or pepper.
- 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.