Vegan White Wine Pasta

Written by Published on in Pasta

If you’re tired of salads and need to splurge on a meal, make this. It’s rich, filling, and delicious. It is not oil-free, but if you ever feel like falling off the Vegan/WFPB wagon, you need a decadent vegan recipe like this to save you. 

Why make this recipe?

  • It’s a crowd pleaser. Everyone likes pasta with red sauce.
  • It’s classic and easy to pair with an arugula salad with balsamic, and garlic bread.
  • It is delicious and filling and doesn’t taste “vegan.”
  • Minus the oil, it is quite nutritious with the tomatoes, arugula, and micronutrients in the cashew/hemp seed cream.

This recipe is inspired by a time I had pasta alla vodka at an Italian restaurant with coworkers. We were celebrating and this place had nothing but extremely rich food (and desserts) and although I was transitioning to vegan at the time, I got the pasta alla vodka, made with heavy cream, and it was divine. I knew I couldn’t live without having it again so I knew I had to create a vegan version. This recipe is my best attempt! Also, I just remembered I had some kind of chocolate cake for dessert so I recommend making that too. I don’t have my own recipe (yet!) but try the world famous Katie — she may have a recipe or two.

Vegan White Wine Pasta

Vegan White Wine Pasta

Recipe by WFPBstrong
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1/2 package rotini

  • 3/4 C cashews

  • 3/4 C water

  • 4T vegan unsalted butter

  • 2 T hemp seeds

  • 2 cans tomato paste

  • 1 tsp red chili flakes

  • 3T Dry white wine (good quality.) Vodka works too.

  • 3/4 C water

  • 1/4 tsp pepper

  • Pinch of salt

  • Pinch of rosemary

  • Optional: Arugula, fresh rosemary, hemp seeds or basil.

Directions

  • Make pasta
  • 1/2 package rotini
  • Blend cashew cream
  • 3/4 Cashews
  • 3/4 C water
  • 2 T hemp seeds
  • Add more cashews or water to blend until thick but pourable
  • Add to saute pan
  • Let melt: 4T vegan unsalted butter
  • 2 cans tomato paste
  • 1 tsp red chili flakes (more or less to taste. This is fairly spicy. Go with 1/2 tsp. if sensitive to spice.)
  • 3T Dry white wine (good quality.) vodka works too. (Stir until absorbed- 2 min.)
  • 3/4 C water or more as needed to thin sauce
  • Mix in cashew cream until sauce is orange/light orange
  • To taste, mix in
  • 1/4 tsp pepper
  • Pinch of salt
  • Pinch of rosemary
  • Mix in pasta
  • Serve topped with torn arugula, fresh rosemary, hemp seeds (or basil.)

Comments are closed.