Dairy-Free Creamy White Wine Sauce over Pasta
Prep time
Cook time
Total time
This simple, delicious recipe is adapted from my flagship book, Go Dairy Free: The Guide and Cookbook. It's rich and buttery, and works atop various dishes, beyond pasta. See the post above for ingredient tips and more substitution options.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 ounces dry pasta (gluten free, if needed)
- 2 teaspoons olive oil
- ¼ cup minced onion
- 2 to 3 garlic cloves, minced
- 1 teaspoon dried oregano or basil (or 1 tablespoon fresh, minced)
- ½ teaspoon dried thyme (or ½ tablespoon fresh, minced)
- ¼ cup white wine
- ¼ cup dairy-free buttery spread
- ¼ cup all-purpose flour (can sub all-purpose gluten-free flour blend)
- 2 cups warm unsweetened plain dairy-free milk beverage
- ¾ teaspoon salt, or to taste
- ¼ to ½ teaspoon white pepper, to taste (can sub black pepper)
Instructions
- Cook the pasta according to the package directions while preparing the sauce.
- Heat the oil in a large saucepan over medium-low heat. Add the onion and sauté for 3 minutes, or until translucent.
- Add the garlic and herbs and sauté for 1 minute.
- Stir in the wine and margarine. Cook until the margarine is melted and bubbly, about 1 minute.
- Add the flour while continuously whisking to form a smooth paste. Cook while whisking the paste for 2 to 3 minutes. It should smell nutty and take on a golden hue.
- Slowly pour in the milk beverage while whisking. Whisk and cook until the sauce is smooth and reaches your desired thickness, about 5 minutes.
- Whisk in the salt and pepper.
- Put the cooked pasta in a large bowl, add the sauce, and gently toss to coat.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
Notes
Vegetable Add-Ins: Steam one pound of cut broccoli, zucchini, summer squash, or carrots and toss with the pasta and sauce. Alternatively, you can sauté mushrooms and/or bell peppers.
Protein Add-Ins: Add 8 to 12 ounces cooked white fish, trout, salmon, chicken, or tempeh, or 1 (15-ounce) can drained and rinsed chickpeas with the sauce.
Protein Add-Ins: Add 8 to 12 ounces cooked white fish, trout, salmon, chicken, or tempeh, or 1 (15-ounce) can drained and rinsed chickpeas with the sauce.
Nutrition Information
Serving size: ⅙ recipe Calories: 326 Fat: 11.2g Saturated fat: 2g Carbohydrates: 48.1g Sugar: 1.3g Sodium: 425mg Fiber: 2.7g Protein: 8.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-creamy-white-wine-sauce-pasta