Spring Pasta with Chardonnay Lemon Butter Sauce
Author: 
Recipe type: Pasta
Cuisine: Vegan, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Servings
 
Ingredients
TVP Bacon Bits
  • ½ cup textured vegetable protein
  • ½ cube ‘Not Chikn’ bouillon cub
  • ½ cup boiling water
  • 2 teaspoons liquid smoke
  • 1 teaspoon vegan Worchester sauce
  • 1 teaspoon soy sauce (optional)
  • 4-6 tablespoons olive oil
Chardonnay Lemon Butter Sauce
  • 1 small shallot, finely chopped
  • 1 cup Follow Your Heart vegan Parmesan cheese
  • 2 cups full fat coconut milk
  • ½ cup Myoko’s Cultured Vegan Butter
  • ½ cup fresh lemon juice
  • ½ cup vegan Chardonnay
  • Lemon zest of 2 lemons
  • Roughly ⅓ cup finely minced garlic
  • 1 teaspoon garlic powder, optional
  • ½ teaspoon red pepper flakes, optional
Pasta
  • 1 – 16 ounce package Fettuccine noodles
  • 1 cup frozen peas
  • 1 bunch of asparagus, cut and parboiled
Instructions
TVP Bacon Bits
  1. First, you must rehydrate the TVP
  2. In a bowl, add dry TVP
  3. In a small sauce pan on high heat, combine water and bouillon cube
  4. Mix until bullion cubes dissolves and water is boiling
  5. Add boiling seasoned water to dry TVP
  6. Mix thoroughly and set aside for 10-15 minutes to rehydrate
  7. Once rehydrated, mix in liquid smoke, soy sauce, and vegan Worchester sauce, mixing to combine
  8. In a small pan on medium heat, add 4 tablespoons olive oil
  9. Once the oil is hot, add TVP and cook until crispy, about 15-20 minutes
  10. Once you’ve reached desired crispiness on tvp vegan bacon bits, transfer to a paper towel lined plate and set aside until ready to be used
Chardonnay Lemon Butter Sauce
  1. In a large sauté pan, melt butter and lemon zest on medium heat
  2. Add shallots and wine, and bring to a boil. Simmer for 1-2 minutes
  3. Add lemon juice, minced garlic, coconut milk, garlic powder and red pepper flakes
  4. Simmer on medium-low heat for 20 minutes, stirring occasionally
  5. Add frozen peas and cook for an additional minute, stirring to combine
  6. Add parboiled asparagus and cook another minute, stirring to combine
  7. Add cooked fettuccine noodles and toss to combine noodles with sauce
  8. Transfer pasta to a plate
  9. Garnish with TVP vegan bacon bits, a pinch of parmesan cheese and a dash of red pepper flakes
  10. Serve warm
Notes
1. To parboil asparagus: boil asparagus for 2 minutes, then place in a bowl of ice cold water for 20-30 seconds. Transfer parboiled asparagus on to a paper lined plate and set aside until ready to be used
2. When cooking the TVP "bacon" bits, make sure to mix tvp mixture every 2-3 minutes. Cook times vary depending on how crispy you want the vegan bacon bits. I tend to cook mine about 12-15 minutes
3. The noodles absorb the sauce quite quickly, so it is best to serve this pasta immediately after tossing the noodles
4. Use full fat coconut milk that is canned, usually found in the Asian aisle at grocery store
5.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/spring-pasta-with-chardonnay-lemon-butter-sauce/