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.
- 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
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.
Slowly add the trimmed and cut asparagus and sauté for an additional 3 minutes.
Bring the heat up to medium/medium-high and add the vegan butter, white wine and lemon juice.
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.
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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