One-Pot Creamy White Wine Linguine

One pot is all it takes to make this creamy, dreamy, lemony Linguine (say that 5 times fast). Seriously, the recipe is easier to make than the rhyme is to say.  As the seasons change but the weather is still warm, it becomes the perfect time of year for a thick, creamy white wine pasta dish. Requiring only minimal washing up, roughly 15 minutes to make and only vegan, gluten-free ingredients, this recipe is sure to please.

One-Pot Creamy White Wine Linguine

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 mins

Course: Entree

Cuisine: French

Servings: 3

Ingredients:

1 package Chickapea Linguine
2 cups low sodium vegetable broth
2 cups white wine, specifically Sauvignon Blanc 
½ cup vegan cream cheese
1 Tbsp caper berries, chopped
4 cloves of garlic, minced
1 shallot, minced
1 tsp salt
1/8 tsp crushed black pepper
1 lemon, juice of
1 Tbsp fresh basil
Flaked sea salt to taste

 

Instructions: 

  1. In a large pot with a lid add vegetable broth, white wine, cream cheese, caper berries, garlic, shallot and salt
  2. Cover with the lid and bring the mixture to boil on high heat
  3. Add Chickapea Linguine to the pot, cover with the lid and reduce the temperature to low
  4. Cook for 5 minutes stirring occasionally 
  5. Remove the lid from the pot and stirring continuously, reduce the sauce over low heat for 5 minutes
  6. When the sauce is a creamy consistency remove from the heat and add the lemon juice, basil, and pepper
  7. Serve immediately with a pinch of flaked sea salt crushed over each plate
  8. Enjoy!

Recipe Notes:

  • Sauvignon Blanc has the perfect level of acidity for this creamy sauce and when thinking of Sauvignon Blanc, nowhere comes to mind quite like New Zealand. The varietal synonymous with New Zealand has the perfect notes of citrus to compliment the other ingredients of the dish, so when looking for the perfect white for this recipe, reach for a bottle of New Zealand’s famous Sauvignon Blanc
  • Reducing a sauce is the simple process of simmering liquid until the desired consistency is reached. This is done by removing the lid from your pan to allow evaporation to occur. The process will thicken your sauce without overcooking your pasta. The proper consistency of the sauce is up to personal taste, but a good rule of thumb is to remove a piece of pasta from the pot and see if it is still coated in a thick, white sauce. 
  • Unless you enjoy the taste of lemon rind, I would suggest adding your lemon once the sauce is done.
  • Don’t consume alcohol? All the alcohol will have cooked off in this recipe long before it is done boiling. After adding wine to a recipe, it only takes 30 seconds at 172° F for alcohol to evaporate. Still don’t want to add the wine? Try substituting for more vegetable broth.

 

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