Lemon Artichoke Pasta with Sauvignon Blanc Cream Sauce

1. Cook pasta according to package instructions and reserve ¼ cup to ½ cup of pasta water before straining. 
2. In a large skillet, melt vegan butter over medium heat. Add garlic and cook for 1 minute, or until fragrant. 
3. Sprinkle the flour in and cook for 1-2 minutes, stirring quickly. 
4. Whisk in St. Francis Sauvignon Blanc and lemon juice and let cook down for 1 minute. Whisk in the vegan heavy cream then the pasta water and allow to cook for 2-3 minutes until the sauce has thickened up to your liking. Season with salt & pepper as desired.
5. Add the pasta, artichoke hearts and capers to the sauce. Toss until coated and warmed through.
6. Garnish with vegan parmesan, fresh parsley, lemon zest. Serve immediately with a glass of St. Francis Sauvignon Blanc!