GARLIC WHITE WINE PASTA SAUCE RECIPES

PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE

Pasta with a Garlic, Butter and White Wine Sauce image

A simple pasta dish, tossed in a sauce made with garlic, vegan butter, shallots and white wine. Toss in vegan chick'n, halved fresh cherry tomatoes or mushrooms to taste! Finish with a squeeze of lemon or some fresh grated vegan parm.

Provided by erin wysocarski

Number Of Ingredients 12

Ingredients

1/4 cup vegan butter
2 shallots, minced
6-8 cloves of garlic, minced
2 TB olive oil
1/3 cup white wine
1 tsp garlic powder
1/3 cup reserved pasta water
2 servings pasta (I used 200 g Bucatini pasta)
a few TB olive oil and a generous amount of salt, to season the pasta water
12 oil-cured olives, pitted and chopped
a handful of fresh parsley, chopped
crusty bread, warmed in the oven or toaster, with extra vegan butter to slater it with

Steps:

to prepare the sauce
to finish

GARLIC BUTTER & WHITE WINE SEAFOOD PASTA

Garlic Butter & White Wine Seafood Pasta image

Buttery white wine sauce with angel hair pasta, shrimp, and mussels

Provided by stellanspice

Yield 2

Number Of Ingredients 19

Ingredients

3 tbsp olive oil
2 tbsp shallot (minced)
2 tbsp onion (minced )
2 tbsp garlic (minced (use less if you don't like garlic))
1 tsp crushed red pepper
1 tsp Old Bay seasoning
1 tsp garlic powder
1/4 tsp black pepper
salt to taste (about 1 tsp total for me)
3/4 cup white wine (chardonnay, pinot grigio, or sauvignon blanc)
10 cherry tomatoes (halved)
10 mussels
7 oz tiger shrimp (peeled, deveined, tails on)
1/4 cup butter
3 tbsp fresh parsley (chopped)
4 oz angel hair pasta
1/2 cup pasta water
1/4 cup parmesan
1 tbsp fresh lemon juice

Steps:

Heat 3 tbsp olive oil on low and sauté the shallots & onions until fragrant. Season with a sprinkle of salt.
Add the garlic and sauté another 1-2 minutes. Add more oil if needed.
Add the Old Bay, garlic powder, & black pepper.
Add the tomatoes, season with salt to taste and sauté for 1 minute
Turn the heat up just a bit and add the white wine. Let it simmer for 2-3 minutes. Taste the sauce and add salt if needed.
Lightly season the shrimp with a bit of Old Bay, garlic powder, and black pepper. Add the shrimp, mussels, parsley, and dollops of butter. Cover for 3-4 minutes or until the shells open.
Remove the shrimp & mussels when they are done and set them aside. Turn heat back down to a low simmer.
Add your al dente pasta to the pan with 1/2 cup of reserved pasta water (make sure you salt your water when boiling the pasta). Mix until coated evenly
Add the parmesan and mix well. Turn off the heat once most of the sauce has been absorbed.
Squeeze fresh lemon juice and give it one more toss
Plate with seafood and top with parsley, parmesan, and crushed red pepper.

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