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The Best Garlic + Onion White Wine Sauce

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Main Dishes
  • Cuisine: Vegan

Ingredients

For the sauce:

  • 4 tbsp. olive oil or butter
  • 1 medium sweet white onion, finely chopped
  • 3 clove garlic, crushed or finely chopped
  • 1/3 cup dry white wine
  • 1 tsp. vegetable stock paste
  • 4 tbsp. corn starch
  • 1 1/4 cup almond milk
  • 3/4 cup coconut cream
  • season to taste
  • 1/2 -1 tsp chilli flakes
  • 3 tbsp. nutritional yeast
  • dash of lemon

For the asparagus/toppings:

  • 1 head asparagus, de-stemmed and washed
  • 2 tbsp. olive oil
  • 1/4 cup of lemon
  • fresh parsley
  • season to taste

Instructions

Bring a large pot and a medium pot of water to a boil and salt generously.

Heat a large pan on medium heat. Once hot, add olive oil and onion.  Cook for 5 minutes or until translucent, stirring often.  Add your garlic and cook for 2 minutes before adding wine. It may flame, but only for a second.  Stir and wait till the liquid reduces.  Add your vegetable stock paste and stir.

Add your corn starch and whisk.  Now add almond milk and coconut cream and whisk again. It will start clumpy but it is normal. Just keep stirring till well combined.  Transfer to a high speed blender and add seasoning (salt and pepper), chilli flakes, nutritional and a dash of lemon. Blend on high for 1-2 minutes or until creamy an smooth.
Add asparagus to water and cook for around 5 minutes or until medium-soft.  Strain and shock in a ice water bowl to avoid cooking them any longer. Remove from water after 3-4 minutes and set aside.
Transfer your sauce back into the pan and bring to a low simmer.  The sauce will continue to thicken from the heat so if it becomes to thick just add a bit more almond milk and whisk.
Add pasta to boiling water and cook according to package instructions – I used Cali-Flour Pasta!
Strain and drain your pasta and add it to the sauce!  Top with your asparagus, drizzling of olive oil, some lemon, chilli flakes, fresh parsley and salt!
Best when enjoyed hot!  Also great with garlic bread!

Notes

Can substitute coconut cream for almond milk

Will last up to 2-3 days in the fridge in a tight sealed container.