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Posted by on Apr 30, 2017 in Entrees, RECIPES, Uncategorized

White Wine Asparagus Pasta

White Wine Asparagus Pasta

I was staring at the pile of asparagus I bought out of excitement that it was coming back into season. I looked at the partially full bottle of white wine I had leftover from a dinner I hosted. (I don’t drink). I tried to come up with something I could make with the two and this pasta dish was born!

It’s been awhile since I’ve posted a recipe. I was awaiting inspiration…and this recipe is it! I made it as part of my weekly food prep 3 of the last 4 weeks, which I never do. Usually I make a dish and don’t revisit it for several months because I crave variety in my food, but I could not get enough of this!

Veggies + Pasta are usually a win-win. Plus it smells DIVINE when it’s cooking or when it’s reheated. My coworkers kept asking what I was eating for lunch. NOM.

I keep at least one box of Banza in my pantry at all times for easy meals. I’ve found a lot of bean based pasta are kind of slimy, which is a totally gross description, but true! Lez be honest…but Banza is quite tasty, and only has 4 ingredients! I poured vegan Parmesan “cheese” over this, which makes it even better! Hoping to get that recipe up here soon too! 🙂 The parsley gives it a nice little kick.

The pasta keeps and reheats well for about a week, so it’s great for leftovers or lunches! Hope you love it as much as I do!

White Wine Asparagus Pasta
Prep time
Cook time
Total time
A quick and easy go-to veggie pasta dish!
Recipe type: Entree
Serves: 4
  • 8 oz Pasta
  • 3 Cloves Garlic, minced
  • ½ Medium Onion, minced
  • 4 Tbsp Ghee/Vegan Butter
  • ¾ C Dry White Wine
  • ½ Bunch Asparagus, chopped into 1 in pieces
  • ¾ C Peas
  • Chopped Parsley
  • Salt and Pepper , to taste
  1. Cook the pasta per instructions on the box.
  2. While the pasta is cooking, saute garlic and onion in the ghee in a medium pan until fragrant.
  3. Add white wine, chopped asparagus, and peas to the pan. Bring to boil and allow the liquid to cook down for a few minutes.
  4. Drain pasta when finished cooking and place in bowl.
  5. Pour pan contents over cooked pasta and mix thoroughly. Mix in chopped parsley.
  6. Enjoy!
I typically cover this in vegan Parmesan cheese made of cashews. It will likely need some additional salt if no parm is added!




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