I admit, I love pasta. Honestly, I could eat some form of pasta every day. Fortunately, there are so many vegan-friendly pasta dishes! But as much as I love pasta, I needed to switch it up from the traditional tomato-based sauces (though do I love my Easy Vegan Bolognese Sauce!). Spring is right around the corner and the change of the seasons just screams for something fresh. Here is my answer…an Easy Linguine with Lemon Wine Caper Sauce!
The Lemon Wine Caper Sauce is totally Whole Food Plant Based No Oil compliant. If you wish, you can add a little high quality extra virgin olive oil, but it is not necessary. I omitted the olive oil and did not miss it at all.
The Lemon Wine Caper Sauce
The ingredients for and preparation of the sauce is very simple. For the right amount of sauce for a one-pound box of whole wheat linguine, it is simply ¾ cup of dry white wine, ¾ cup of vegetable broth, 5 cloves of garlic, 3 tbsp of lemon juice, and 3 tbsp of capers with the brine. Salt and pepper to taste. That’s it. Of course, you must allow the alcohol to cook off of the white wine, but that is the only real concern.
The Vegetables
The lemon juice really brightens the sauce and pasta. At the end of the cooking process for the sauce, I added red, yellow, and orange bell peppers, asparagus, broccoli, baby artichoke hearts (from a jar), cannellini beans, and kalamata olives. I only cooked the vegetables for about 90 seconds in order to keep the freshness. If you cook them any longer, you’ll start to get mushy vegetables which is not what we are trying to achieve with a fresh, spring-like dish!
You can use other vegetables as well, such as zucchini, summer squash, cherry tomatoes, and green onion. The options are endless!
Putting it Together
Toss the linguine, sauce, and vegetables together and garnish with some freshly chopped parsley! Perfection!
This Easy Linguine with Lemon Wine Caper Sauce is wonderful served warm, but it is also amazing as a cold salad. Because the vegetables are not overcooked, the crispness is intact, and the sauce is nice and light. This makes it perfect for picnics, potluck, or as leftovers (if you have any!).
Enjoy!
Wonderfully fresh pasta dish that is as good warm as it is cold! Whole Food Plant Based No Oil compliant! With whole wheat linguini and fresh vegetables, the lemon wine caper sauce perfectly complements the pasta giving a very bright and light take on an Italian classic! Chop all vegetables and set aside Drain and rinse the Cannellini beans and set aside Drain and set aside the baby artichoke hearts and kalamata olives Prepare the linguine in accordance with instructions on the box Over medium-high heat, using a large frying pan, sauté the chopped garlic in 2 tbsp of vegetable broth After about a minute, add the white wine to the frying pan and cook the alcohol off (about 3 minutes) Add the remaining vegetable broth, lemon juice, and capers (with the brine) into the frying pan and continue cooking for about 3 minutes Salt and pepper the sauce to taste Add the vegetables and cook for about 90 seconds and then remove from the heat Drain the linguine and toss in a large bowl with the sauce, vegetables, and red pepper flakes Garnish with the chopped parsley and serve! Serve with a glass of the white wine used in the sauce. Easy Linguine with Lemon Wine Caper Sauce
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