Although I tend to make really healthy food decisions, I never have been able to get away from pasta. Obviously, some pastas are better than others (homemade is my favorite when I have some extra time!), but on a busy weeknight, it’s incredibly easy to throw together and it always hits the spot!
This week I tried something new by making a vegan beurre blanc, and I think it was a success! Heads up though, beurre blanc does not reheat well, so you may want to cut the recipe in half if you plan to eat more than one night. This recipe makes about 4-6 servings.
- 16 oz penne pasta
- 1/2 yellow onion, diced
- 1/3 cup white vinegar
- 1/3 cup dry white wine
- 1 1/2 cups almond milk
- 1 1/2 cup vegan butter (I used Earth Balance)
- 1 tbsp each salt and pepper
- 1 cup chopped spinach
- 1 cup green peas
Cook the pasta, drain, and set aside. To be sure it doesn’t get sticky, I toss it in a little olive oil or vegan butter and cover tightly.
In a large skillet, add a tsp of the vegan butter and melt it over medium-high heat. Add the yellow onion and sauté for 3-5 minutes, or until it is translucent.
Next add the vinegar and white wine and bring to a boil. Keep boiling until liquids have reduced down, about 5-7 minutes. With heat still high, pour in almond milk, salt and pepper, and stir well. Finally, add remaining butter and cover, letting butter melt into the mixture. Taste for additional salt and pepper.
After sauce has come together, add peas and spinach and stir well. Pour sauce mixture over the pasta and combine everything in one pot. Serve hot. Leftovers can be stored in the refrigerator for 2-3 days.