WHITE WINE BUTTER SAUCE PASTA RECIPES

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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

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

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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