Creamy White Wine Sauce with Rigatoni

  • Author: Claire Cary
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Pasta
  • Cuisine: Italian


Creamy, flavorful, and easy to make, this white wine pasta sauce is the perfect weeknight dinner!



  • 16 ounces pasta of choice
  • 1 1/2 cup raw cashews
  • 3/4 cup veggie broth 
  • 1/2 white wine (I used pinot grigio) 
  • 4 tbsp olive oil, divided 
  • Juice from 1/2 lemon
  • 9 cloves garlic
  • 1/4 cup vegan cashew parmesan
  • 1/2 tsp sea salt (more to taste) 
  • 1/4 tsp black pepper


  1. Add the cashews into a bowl and cover with boiling water. Let soak for about 30 minutes. 
  2. Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions. 
  3. Mince the garlic and add to a pan with 2 tbsp of the olive oil. 
  4. Saute until golden brown and nice and fragrant. 
  5. Pour in the white wine and cook for 3-5 minutes so the flavors blend and the alcohol cooks off. 
  6. Add the mixture to a food processor with the drained and rinsed cashews, vegan parmesan, the remaining olive oil, and all of the other ingredients. 
  7. Process until completely smooth. 
  8. Taste and adjust seasonings as desired. 
  9. Pour over cooked pasta with any veggies of choice (I used kale) and mix until the pasta is well coated. 
  10. Serve immediately and enjoy! 


You can probably sub the vegan parmesan for equal parts nutritional yeast with no problem. 

Keywords: creamy white wine sauce, white wine pasta sauce, dairy free cream sauce, white wine cream sauce