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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. 

Course Dinner
Cuisine Italian, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Vegan Test Kitchen


  • 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


  1. 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. 

  2. Slowly add the trimmed and cut asparagus and sauté for an additional 3 minutes. 

  3. Bring the heat up to medium/medium-high and add the vegan butter, white wine and lemon juice.

  4. 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.

  5. Slowly fold your cooked pasta into the sauce and sprinkle with freshly ground black pepper and or crushed red pepper flakes. 

  6. Serve immediately!

Notes & More

Recipe adapted.