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!
- 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
- Cook the pasta per instructions on the box.
- While the pasta is cooking, saute garlic and onion in the ghee in a medium pan until fragrant.
- Add white wine, chopped asparagus, and peas to the pan. Bring to boil and allow the liquid to cook down for a few minutes.
- Drain pasta when finished cooking and place in bowl.
- Pour pan contents over cooked pasta and mix thoroughly. Mix in chopped parsley.