Creamy White Wine Sauce with Peppers and Pasta

• Vegetarian

• Produce

  • 3 large cloves Garlic
  • 1 tbsp Green onions, dried
  • 2 Red bell peppers
  • 1/2 heaping cup White onion

• Pasta & Grains

  • 8 oz Brown rice spaghetti pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Italian spice blend, dried
  • 3/4 tsp Salt

• Dairy

  • 1 1/2 cups Cashew milk

• Liquids

  • 3/4 cup Water

Found on thevegan8.com

Description

Ingredients

• 8 oz Brown rice spaghetti pasta (I used fettucini in the pics, but didnt care for them and how thick they were with the sauce, so Id recommend a thinner noodle like spaghetti)
• 2 red bell peppers, sliced in 1/2 inch strips (350 g)
• 1/2 heaping cup finely chopped white onion (60 g)
• 3 large cloves garlic, minced (8 g)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1/4 cup + 2 tablespoons white wine chardonnay, chardonnay goes best in a creamy sauce (90 ml, I used CalNaturale , which is listed as vegan from this VegNews article, confirm your brand if necessary and use a wine that you love the taste)
• 1 1/2 cups cashew milk (see NOTE below)
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon dried green onions
• 1 teaspoon dried Italian spice blend
• Note: I make my own cashew milk by adding 1 cup cashews to 3 cups filtered water and blend in a Vitamix until completely smooth. Thats it, no need to drain. If you are allergic to nuts, you can try canned lite coconut milk. But please note that Ive only tested this with cashew milk which thickens up really well when heated, as you will notice, no thickeners are added to this sauce. I cannot vouch for other milks. I would not recommend almond or light milks, it wont thicken and wont be creamy enough to work with the wine ratio in my opinion. Also, note you are adding salt and water in different amounts at separate times which is why you see them repeated a couple of times.

Directions

• First, bring a pot of water to boil. Put the lid on and it will come to a boil faster. Meanwhile preheat your oven to 400 degrees and line a sheetpan with parchment paper. Add the bell pepper strips and salt and pepper them. Set aside.
• Once the water is boiling, add a good palm full of salt, slowly to the boiling water and add your pasta. The salt is important to flavor your pasta so it doesnt taste bland. Give it a good stir to break up the noodles.
• Add your bell peppers to the preheated oven and cook for 10-15 minutes until tender, yet still firm.
• Meanwhile, prepare your sauce. To a large sauce pan, add the onion, garlic, 1/2 teaspoon salt, pepper and 1/2 cup water. Give it a stir and turn the heat to medium. Once it is simmering, let it cook for about 5 minutes until the onions are tender, stirring a couple of times during. Check your pasta water.
• Add the wine and cook for a couple of minutes just to burn off some of the alcohol and its reduced some, not all of it. Note: the longer you cook the wine, the less pronounced the flavor will be. Add the cashew milk, the 1/4 teaspoon salt, 1/4 cup water, green onions and Italian spice. Reduce the heat to medium-low. Stir and let it cook 5-10 minutes, stirring often, until it has thickened up to a nice creamy sauce. Taste and add any needed salt or pepper. Please note, I have only used cashew milk for this recipe which thickens up really well when heated. Other milks may not get as thick/creamy.
• Serve with cooked pasta and bell peppers. Pour enough sauce so you really taste it and not just noodles. Makes 1 1/2 cups sauce. I think this sauce would be really good on potatoes too.