White Wine Pasta with Asparagus
This White Wine Pasta with Asparagus takes less than 30 minutes to pull together and combines a buttery vegan wine sauce with fresh asparagus and pasta.
Ingredients
- 8 oz dry orecchiette
- 1 tbsp olive oil
- 4 garlic cloves diced
- 1/4 yellow onion diced
- 10-15 asparagus stalks trimmed and cut in 2 inch pieces
- 4 tbsp vegan butter
- 1/2 cup dry white wine
- juice of half a lemon
- pepper to taste
- OPTIONAL TOPPINGS fresh parsley, vegan parmesan, red pepper flakes
Instructions
- Bring a pot of water to a boil and cook orecchiette according to package instructions.
- While orecchiette is cooking, heat olive oil over medium heat. Add garlic and onion to the pan and cook for 2-3 minutes, stirring frequently. Add asparagus and cook for an additional 3 minutes, stirring occasionally.
- Increase heat to medium-high and add butter, white wine* and lemon juice. Bring to a boil and then put on low and simmer for 5 minutes (or until sauce has reduced by about half).
- Add drained pasta to the pan and stir to combine.
- Serve and top with optional toppings of choice.
Notes
*If you like your asparagus crisper then remove from the pan before adding butter and white wine. Add back in at the end.