Linguine & White Wine Sauce 🍾

It’s Christmas Eve, the fire πŸ”₯ is burning, the Christmas music 🎢 is playing–and it’s baking time at the Carters.

The vegan cookies πŸͺ are just out of the oven and the vegan swirl pound cake looks delicious.

The aroma of wine sauce permeates the air. The dish is mouth watering.

Merry Christmas!

Ingredients πŸ‘©πŸΌβ€πŸ³

  • 1 cup chopped red onions
  • 6 gloves garlic
  • 1 cup red yellow peppers 🌢
  • 1 14.5 oz can diced stewed tomato (basil, onion & garlic)
  • 1 24 oz jar Barilla pasta sauce (basil, onion & garlic)
  • 1 cup white wine
  • 2 cups vegan organic protein broth (A Creamy Legume Vegetable Broth)
  • 1 teaspoon organic sugar
  • 1 tablespoon basil 🌿
  • 1 teaspoon oregano 🌿
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • Linguine noodles


  • In larger pot, bring water a to boil. Add linguine and follow package instructions.
  • While pasta is cooking, in a large nonstick sauce pan, add oil, onions, and garlic. Cook on medium heat 3 minutes until aromatic.
  • Add peppers and cook 3 minutes. Add tomatoes πŸ…and cook 3 minutes.
  • Stir in broth. Add basil, oregano, and crushed pepper and stir well. Add pasta sauce and wine.
  • Bring to a boil. Reduce heat, cook on medium low to simmer for 30 minutes.
  • Spoon sauce on pasta with parsley and serve.

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