By now you all probably have noticed that I love easy vegan pasta recipes! In particular vegan dessert recipes followed by easy vegan pasta recipes.
Speaking of vegan dessert recipes, rather than post 3 recipes a week on the blog, I’ve been saving one a week for the new Kitchen Insider magazine!
If you want the recipes make sure to sign up below and I will send the next issue straight to your inbox.
And, yes, the dessert recipes are my ultimate favorite. Don’t miss out!
I’ll be first to admit that, as a developer I often find myself working 10-12 hour days on a website or blog. So when dinner-time rolls around I need easy vegan pasta recipes that are ready fast.
Nowadays I pair most of my pasta dinners with this recipe for Kale Caesar Salad, because I just can’t get enough! I’m beginning to think I have a serious salad addiction. 😉 Have any of you tried it? Let me know in the comments below if so!
Back to the easy vegan pasta recipe … it’s phenomenal! It’s light and delicious. The flavors are intense yet perfectly balanced. I added crushed red pepper flakes and pepitas on top for extra flavor and it was incredible.
You’ve got to try this!
Oh, and it’s ready in just under 30 minutes!
I made it when I got home from a cocktail party at 9pm and was eating by 9:25pm. It was late and I was starving, but before I knew it the pasta was on my plate!
As you can see from the photos, I used spaghetti when I tested it with the taste-testers and they loved it too. As always, feel free to use whatever pasta you have in your cupboards!
Buttery White Wine & Asparagus Pasta
This flavorful pasta tastes delicious and is so quick and easy to make! Perfect for those weeknights you want something filling that is ready in no-time.
Ingredients
- 8 oz pasta, cooked we used spaghetti
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 yellow onion, diced
- 10-15 stalks asparagus, trimmed and cut into 2 inch pieces
- 4 tbsp vegan butter we used earth balance
- 1/2 c dry white wine we used Sauvignon Blanc
- 1/2 lemon, juiced
- pinch freshly ground black pepper
- pinch crushed red pepper flakes we used 1 tsp
Instructions
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While the pasta is cooking sauté the garlic and onion with the olive oil in a skillet over medium-low heat for 3 minutes or until fragrant.
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Slowly add the trimmed and cut asparagus and sauté for an additional 3 minutes.
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Bring the heat up to medium/medium-high and add the vegan butter, white wine and lemon juice.
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Bring the sauce to a boil and then reduce to simmer for approximately 5 minutes, or until you see that the sauce is reduced by half.
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Slowly fold your cooked pasta into the sauce and sprinkle with freshly ground black pepper and or crushed red pepper flakes.
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Serve immediately!
Notes & More
Recipe adapted.
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