Garlic + Onion White Wine Spaghetti Sauce
Serves 4
10 mins prep
30 mins cook
40 mins total
This is the best Garlic & Onion White Wine Spaghetti Sauce you will find. I promise. It's so easy to make and it's damn delicious.
For the sauce:
For the asparagus/toppings:
Bring a large pot and a medium pot of water to a boil and salt generously. Add pasta to boiling water and cook according to package instructions - I used Cali-Flour Pasta! Reserve a few tablespoons of pasta water and set aside.
Prep the asparagus: Cut the fibrous ends off the asparagus (about 1 inch from the bottom of the stem). Steam the asparagus for about 3 minutes until just tender. Set aside.
Heat a large pan on medium heat. Once hot, add olive oil and onion. Cook for 5 minutes or until translucent, stirring often. Add the garlic and cook for 2 minutes before adding in salt, pepper, chili flakes and nutritional yeast. Stir to combine.
Stir in the white wine and cook down for 30 second to a minute. Next stir in the vegetable stock paste and cook for another minute. Add in the coconut cream and stir to combine. In a small bowl stir together corn starch and 1 tbsp water. Once combined, add it into the pan with the rest of the sauce. Finally add in the lemon juice.
Add the cooked pasta to the sauce along with a few tablespoons of pasta water to loosen and combine it all together.
Stir in the steamed asparagus and then top with fresh basil, lemon zest, a squeeze of lemon juice and shredded parmesan cheese.
