Crème à la Vin (Drunk Vegan Pasta)


1 Box favorite pasta

2 Tablespoons vegan butter (can sub oil)
1 Onion sliced or diced 
2 Garlic cloves (minced)
1 1/2 Cups white wine
2 Tablespoons chickenless chicken broth (I found it at the health food store in bulk section)
1 Teaspoon cornstarch
2 Cups fresh spinach chopped
10 Sliced sun-dried tomatoes
2 Cups soy milk
2 Tablespoons vegan soy cream (optional)

1 Teaspoon onion powder
1 Tablespoon herbs de Provence
1 Teaspoon red pepper flakes (optional)
Salt and pepper to taste


  1. Cook your favorite pasta.
  2. In a large frying pan saute onion and garlic in vegan butter until onion is translucent.
  3. Add the white wine and chickenless broth powder, allow it to reduce by simmering it for 3-5 minutes.
  4. Add the cornstarch, stir until no lumps remain.
  5. Add the remaining ingredients and cook for 5-10 minutes over medium-high heat stirring frequently.
  6. Add sauce to cooked pasta

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