Garlic Lemon–Red Wine Pappardelle with Wilted Spinach
There is something quietly luxurious about a pasta dish that relies on just a handful of ingredients and lets each one speak clearly. This Garlicky Lemon–Red Wine Pappardelle with Wilted Spinach is exactly that kind of meal: unfussy, deeply comforting, and surprisingly elegant. It’s the kind of pasta you make when you want something warming and satisfying, but still bright and balanced enough to feel nourishing rather than heavy.
Pappardelle is the perfect noodle here—wide, silky ribbons that catch every drop of sauce. Gently warmed olive oil and vegan butter form the base, while thinly sliced garlic infuses the pan with aroma. A splash of red wine adds depth and subtle richness, creating a sauce that feels layered without being complicated. Lemon zest and juice bring a fresh, citrusy lift, and a pinch of red chili flakes adds just enough heat to wake everything up.
What makes this dish especially appealing is how adaptable and intuitive it is. It comes together quickly, using pantry staples and fresh greens, making it ideal for both weeknights and casual dinner gatherings. The spinach wilts effortlessly into the pasta, adding color, texture, and a boost of plant-based goodness without overpowering the dish.
This is vegan pasta at its most honest—simple ingredients, treated with care, resulting in something that feels greater than the sum of its parts. Whether you’re cooking for yourself, sharing a meal with someone you love, or opening a bottle of wine and lingering at the table a little longer, this pasta invites you to slow down and savor.
Garlic Lemon–Red Wine Pappardelle with Wilted Spinach
Ingredients (Serves 2–3)
12 oz vegan pappardelle pasta
5–6 cloves garlic, thinly sliced
3 tablespoons olive oil
3 tablespoons vegan butter
½ teaspoon red chili flakes (more to taste)
½ cup dry red wine (something you’d drink)
¾–1 cup reserved pasta cooking water
Zest of 1 lemon
Juice of ½–1 lemon (to taste)
3–4 cups fresh spinach, loosely packed
Salt, to taste
Freshly cracked black pepper, to finish
Optional to serve:
Extra chili flakes
Extra lemon zest
Vegan parm
Fresh herbs (parsley or basil)
Instructions
Cook the pasta
Bring a large pot of generously salted water to a boil. Cook the pappardelle until just al dente. Reserve at least 1 cup of pasta water, then drain.Build the sauce base
While the pasta cooks, heat olive oil and vegan butter together in a wide pan over medium-low heat. Add the sliced garlic and red chili flakes. Cook gently for 1–2 minutes until the garlic is fragrant and just turning golden—don’t let it brown.Deglaze with red wine
Pour in the red wine and increase heat slightly. Let it simmer for 2–3 minutes, allowing the alcohol to cook off and the flavor to concentrate.Create the silky sauce
Add ¾ cup of the reserved pasta water and lemon zest. Stir well and let the sauce simmer for another minute until glossy and lightly thickened.Toss the pasta
Add the cooked pappardelle directly to the pan. Toss gently to coat, adding more pasta water if needed until the sauce clings beautifully to the noodles.Finish with spinach and lemon
Add the spinach and toss until just wilted, about 30–60 seconds. Remove from heat and squeeze in the lemon juice. Taste and season with salt and black pepper.Serve immediately
Finish with extra chili flakes, vegan parmesan, or fresh herbs if desired.
This Garlic Lemon–Red Wine Pappardelle is a reminder that some of the best meals don’t need layers of sauces or complicated techniques—they need balance, restraint, and a little attention. The richness of vegan butter and olive oil, the warmth of garlic and red wine, and the brightness of fresh lemon come together in a way that feels both grounding and uplifting. It’s comforting without being heavy, vibrant without being fussy.
What truly makes this dish special is its versatility. Serve it as a cozy solo dinner, a shared bowl on a quiet evening in, or as part of a larger plant-based spread with a simple salad and crusty bread. It’s a pasta that feels equally at home on a weeknight or as the centerpiece of an intimate dinner party.
When it comes to wine pairings, you have some beautiful options. A light to medium-bodied red wine works especially well here—think Pinot Noir, Gamay (Beaujolais), or a Barbera. These wines complement the red wine in the sauce without overpowering the garlic and lemon, offering bright acidity and soft tannins.
If you prefer white wine, reach for something crisp and mineral-driven. A Sauvignon Blanc, Vermentino, or unoaked Chardonnay pairs wonderfully with the citrus notes and keeps the dish feeling fresh and lively. For a slightly more adventurous option, a dry orange wine can echo the pasta’s depth while standing up to the garlic and chili flakes.
However you serve it, this pasta is meant to be savored slowly—twirled generously, enjoyed warmly, and paired with good wine and even better company.
