White Wine Sauce for Pasta
It’s an amazingly simple white wine sauce recipe that’s bursting with fresh taste and is ideal for pasta and seafood meals as well as poultry dishes. It’s perfect for the spring, summer, and fall because it’s light and refreshing! Make it tonight — it takes less than 15 minutes from start to finish! Are you wondering what you’ll be having for supper tonight? This white wine spaghetti sauce could be exactly what you’re looking for. Once the weather starts to warm up outdoors, I can’t help but lighten up our dinners.
Its delicate and mild flavor makes it a preferred basis for seafood dishes such as shrimp, scallops, traditional baked chicken, mussels, mushrooms, my favorite roasted Italian vegetables, and other summertime favorites such as grilled chicken breasts.
Best of all, this quick and easy pasta meal comes together in in 30 minutes, making it an excellent midweek dinner option.
(PSA: If you haven’t tried my Mizithra Cheese and Browned Butter version of this traditional kid favorite, you have to do so immediately.) You’ll also enjoy mylemon basil spaghetti, which is another light and simple recipe that is as visually appealing as it is tasty.
- This has been a staple in our household for more than a decade.
- What’s the major perk?
- You can see how quick and simple my white wine sauce is to make by watching the video at the bottom of this page.
- In my recipe blogs, I want to go into great detail in order to help readers with any queries they might have.
White Wine Sauce Ingredients
- Extra Virgin Olive Oil– A drizzle of high-quality extra virgin olive oil enhances the taste of any dish. Minced Garlic– You may use fresh minced garlic, but I prefer to use pre-minced garlic from the produce section of the grocery store instead. You won’t be able to tell the difference, and it’s one of my favorite time-saving hacks
- Crushed Red Pepper Flakes– This basic sauce gets a little kick with the addition of red pepper flakes. When it comes to thick flakes of salt, I like to use salt from a grinder, although table salt works just as well
- The use of finely ground black pepper creates gorgeous thick flakes and imparts a delicate spicy taste to the dish. Butter serves as the foundation for this delectable sauce. You can have it salted or unseasoned as you choose. Make use of your favorite crisp white wine, such as a white cooking wine, for this recipe.
How to Make White Wine Sauce
- Sauté– In a large saucepan, heat the olive oil over medium heat until shimmering. Add the garlic and red pepper and cook until the garlic is brown (approximately a minute). Prepare the sauce by combining salt & pepper, wine, and butter. Remove from heat after two minutes of stirring and combine with spaghetti, chicken breasts, shellfish, or scallops
- Simmer for five minutes.
Tips and Variations
- After you’ve finished boiling your pasta, save aside a little amount of the water. A smart tip is to use a little of that warm, starchy water (up to 1/2 cup) to thin sauces if they get too thick while cooking — only a little of that warm, starchy water (up to 1/2 cup) will do the trick if your sauce becomes too thick
- Add a splash of fresh lemon juice to your spaghetti for a delicious twist! The lively, bright flavor of lemon complements this recipe well
- Instead of using pre-packaged dry pasta, try preparing your own fresh pasta. I guarantee you, it’s not as difficult as you think — especially not with thispasta attachment for your KitchenAid mixer! Learn how to make my simple three-ingredient egg noodles, or browse through all of my greatest homemade pasta techniques right here. Interested in a tangier, more lively flavor? Add a handful of shallots to finish it off! The addition of only a half cup of shallots adds a significant amount of flavor to any dish. Instead of putting the shallots and garlic in at the same time, I’d suggest putting the shallots in the olive oil first to soften them before adding the rest of the ingredients.
A small amount of pasta water should be saved after it has been cooked. A smart option is to use a little of the warm, starchy water (up to 1/2 cup) to thin sauces if they get too thick while cooking — only a little of the warm, starchy water (up to 1/2 cup) will do the trick if your sauce becomes too thick; Serve your spaghetti with a splash of fresh lemon juice! The lively, bright flavor of lemon complements this recipe perfectly; instead of using pre-packaged dry pasta, try preparing your own fresh pasta.
Learn how to make my simple three-ingredientgg noodles, or browse through all of my greatest handmade pasta techniques right here.
Don’t forget to throw in a few shallots.
The addition of only a half cup of shallots adds a significant amount of deliciousness to any dish. So, instead of throwing everything into the pan at once, I’d suggest putting the shallots and garlic in the olive oil and letting them soften first before adding the rest of the ingredients.
Mussels in White Wine Sauce
This classic French-inspired variation of a white wine sauce is a fantastic taste complement for grilled chicken breasts or fish. After you’ve started the sauce-making process, you’ll add the mussels. Ina Garten’s wonderful version of this dish contains a more complete step-by-step procedure that includes information on the cleaning process for mussel shells, how long to cook, and other important details. What a deliciously aromatic seafood pasta dish this is!
What’s the Best White Wine to Cook With?
In this pasta meal, there are a few different types of white wines that would go well with it. The idea is to select a crisp, dry white wine that will complement rather than overshadow the delicate flavors of whatever you’re serving the sauce with. whether it’s chicken, fish, or vegetable. You should avoid drinking sweet wines like Riesling or something like! You may substitute white cooking wine (which can be found in the salad dressing/vinegar section of your grocery store) if you don’t drink white wine (or don’t cook with wine at all) or just don’t want to spend the money on a bottle to create this recipe.
Preserve in a jar– This White Wine Sauce keeps very well in a jar and may be stored in the refrigerator for up to a week. Warm the sauce and combine it with your favorite pasta, chicken, or shellfish to make dinner. In April of 2013, this piece was initially published, and in February of 2020, it was revised to provide new information. Do you want to know more? Get the finest ideas delivered straight to your email, and connect with us on YouTube, Instagram, Facebook, and Pinterest!. If you make this recipe, please come back and provide it with a 5 star rating in the comments section below.
Not only do I appreciate it, but I’m confident that my readers do as well!
More Easy Pasta Recipes
I’m sure I’ll come up with additional pasta recipes after this one! You have to check out these recipes for even more of our family’s favorite dishes.
- Lemon Spaghetti
- Easy Pasta Bolognese
- Pasta con Broccoli
- Creamy Cajun Chicken Pasta
- Pasta Aglio e Olio
- Broccoli Pasta
Is this something you created? Leave a rating for the recipe and tag me on social media (@julieblanner)!
- 2 teaspoons minced garlic
- 14 cup olive oil
- 5 tablespoons butter
- 12 teaspoons crushed red pepper
- 1 teaspoon salt
- 12 teaspoon freshly ground pepper
- 12 cup white wine
- 2 teaspoons minced garlic
- 2 teaspoons freshly ground pepper
- 12 cup parsley for garnishing
- 12 cup parmesan freshly grated
- 1 pound spaghetti
- In a large saucepan, heat the olive oil over medium heat until shimmering. Add the garlic and red pepper and cook until the garlic is brown (approximately a minute). Season with salt and pepper, then add the wine and butter. Continue to stir for another 2 minutes, then remove from heat and combine with spaghetti, chicken, scallops, or shrimp.
- Prepare a saucepan of water by bringing it to a boil. Prepare the noodles until they are al dente. Garnish with parsley and freshly grated parmesan cheese
- Serve immediately.
Recipe Notes, Substitutions and Variations
- Fresh minced garlic or garlic from a jar
- Minced Onion Butter serves as the foundation for this delectable sauce. You can have it salted or unseasoned as you choose. White Wine- Use your favorite crisp white wine such as chardonnay, sauvignon blanc, pinot grigio, or white cooking wine in place of the red wine. Using your favorite noodle or making your own Egg Noodles is a great way to start a meal.
Mussels in White Wine Sauce
This White Wine Sauce keeps exceptionally well in an airtight container in the refrigerator for up to a week. Warm the sauce and combine it with your favorite pasta, chicken, or shellfish to make dinner. Serving:1g, 497 kcal (25 percent), 58 g carbohydrate (19 percent), 13 g protein (26 percent), 22 g fat (25 percent) (34 percent ), Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g S (45 percent ), Cholesterol: 31 milligrams (10 percent ), 616mg sodium (26 percent), 218mg potassium (6 percent), 3 g fiber (12 percent), 2 g sugar (26 percent) (2 percent ), Vitamin A: 827IU (17 percent), Vitamin C: 7mg (8 percent), Calcium: 128mg (13 percent), Iron: 1mg Vitamin A: 827IU (17 percent), Vitamin C: 7mg (8 percent), Calcium: 128mg (13 percent), Iron: 1mg (6 percent ) Nutritious values are approximate and are not guaranteed; nonetheless, they are offered for your convenience.
White Wine Sauce
This white wine sauce is simple to prepare and packed with acidic, savory flavor thanks to the use of dry wine and Parmesan. Pasta, chicken, or fish can all be served with this sauce. You want to cook with wine, don’t you? Let’s get started! Make this easy-to-make white wine sauce for pasta, chicken, or fish, which has the most lovely flavor and is quick to prepare. Wine in a sauce gives it the appearance of being from a high-end restaurant.but it’s simple to create at home! The wine imparts a tangy taste, while the Parmesan cheese imparts a savory flavor.
However, it would also be delicious with chicken or fish.
You don’t want to drink wine?
What wine to use for cooking
First and foremost, why cook with wine? White wine is frequently included in the ingredient list of dishes in the Italian and French styles. It can be used to deglaze a pan or to impart a rich, acidic flavor to a variety of meals. When used in torisottoor pan sauces, such as this white wine sauce, it provides amazing richness! What kind of wine should I use for cooking? You can use any dry white wine for this recipe. For this dish, you’ll want a crisp white wine that doesn’t have much sweetness to it.
- Sauvignon Blanc, Chardonnay, Pinot Grigio, Pinot Gris, and Dry Vermouth are all excellent choices.
You could have some dry vermouth on hand to use in cocktails if you’re feeling creative (like theClassic Martini). However, it may also be used as a cooking wine! Its sharp, cry-inducing taste is extremely adaptable.
Ingredients for white wine sauce
Dry vermouth is something you could have on hand for mixing with other liquors (like theClassic Martini). This wine, on the other hand, may be used in the kitchen as well! Flavor notes: Crisp and sour with a hint of fruit.
- Dry white wine
- Flour (or gluten-free flour)
- Cream (or milk replacement)
- Parmesan cheese
- Salt and pepper to taste
How to make a white wine sauce: tips!
- Only 1 minute is required to sauté the garlic and shallot. Using this method, you can make your entire kitchen smell beautiful! Melt the butter and sauté the aromatics until they are fragrant. You don’t want them to turn brown, so keep an eye on them! Only enough to be aromatic and translucent
- Not too much. Make a fast roux by adding flour! The flour serves as a thickening in this recipe. It’s similar to a fast form of a roux, and it may be used to thicken creamy sauces such as our Easy Cream Sauce. Simmer for 3 minutes with the wine and cream
- Remove from heat. In a separate bowl, combine the Parmesan cheese and stir until it melts.
Is white wine sauce alcoholic?
Whether or whether white wine sauce contains alcohol is debatable. Yes. However, only trace levels are present in each serving (about 0.8 ounces). Serving this spaghetti to our three-year-old was a comfortable experience for us. However, you should only do things that you are comfortable with! Here’s what you need to know if you’re sensitive to alcohol, pregnant, or offering this to children:
- It’s possible that you’ve heard that when you cook food with alcohol, all of the alcohol is burned out. In reality, after 15 minutes of cooking with wine, around 50 percent of the original alcohol is retained in the meal. This sauce is cooked for 5 minutes, retaining around 85 percent of its original alcohol content. For four meals, 12 cup (4 ounces) of white wine is used in the dish. As a result, each serving contains 0.80 ounces of alcoholic beverage.
Serving a white wine pasta sauce
Do you want to serve it over pasta? When it comes to producing white wine pasta sauce, there are a few things you should know:
- It yields enough sauce for 8 ounces of spaghetti. This works as 4 modest servings. This recipe may be made with any variety of noodle
- However, depending on what you’re serving it with, you may want to increase the amount of pasta to 12 or 16 ounces. Long noodles, short noodles, spaghetti, penne or rigatoni, any type of pasta shapework is acceptable. Add chopped herbs for garnish if desired. We sprinkled a little freshly chopped Italian parsley on top to provide some color. You might use basil, thyme or oregano instead
- Make it a complete meal by serving it with a plant-based proteina salad. Include these 5-minute exercises. Easy Cannellini BeansorEasy White BeansandArugula Salad
More ways to serve white wine sauce
It is possible to serve this white wine sauce in a variety of ways other than with pasta! Here are a few suggestions:
- Over-baked fish or chicken should be drizzled with it. Add sautéed shrimp (or create Creamy Shrimp Pasta!) and mix well. Dress vegetables such as roasted broccoli or asparagus with the dressing.
This recipe is…
Vegetarian. Gluten-free flour should be used for this recipe. Print
Vegetarian. Gluten-free flour should be used in this recipe. Print
- A quarter cup finely chopped shallot
- Four tablespoons salted butter
- One tablespoon flour (or gluten-free flour)
- Twelve cups white wine
- Twelve cups heavy cream (or milk)
- Fourteen cups shredded Parmesan cheese
- Fourteen teaspoon kosher salt
- Garlic should be minced. The shallot should be finely chopped. Melt the butter in a saucepan over medium low heat until it is completely melted. Add the garlic and shallot and cook for 1 minute, stirring constantly, until fragrant but not browned, about 1 minute total. Cook for another minute after adding the flour. Cook over a low heat for 3 to 4 minutes, until the white wine and cream have been absorbed. Whisk in the Parmesan cheese and salt until the cheese is completely melted. If necessary, taste and adjust the salt amount. If preferred, serve with 8 ounces of pasta in any shape or size.
White Wine Sauce, White Wine Pasta Sauce are some of the terms used to describe this sauce.
More pasta sauce recipes
Do you want to see more pasta sauces? To give you some more ideas, here are some additional homemade spaghetti sauce recipes to try:
- Tomato Cream Sauce (also known as Tomato Basil Sauce) Tomato sauce is transformed into two delectably traditional dishes. Vegan Alfredo Sauce is a sauce made from vegan ingredients. Easy to prepare, using nutrient-dense cauliflower and protein-dense cashews as the standout ingredients
- Pesto with Basil (Best Basil Pesto) This is the most efficient method to use up a large quantity of fresh basil. Here’s our favorite basil pesto recipe, which is made the traditional Italian method. Marinara Sauce (also known as marinara) is a type of sauce that is made with tomatoes, basil, and olive oil. This dish is packed with acidic tomato flavor and comes together in less than 15 minutes, with no chopping necessary.
White Wine Pasta Sauce
Soup with Tomatoes and Cream or Soup with Tomato and Basil Tomato sauce is transformed into two delectable classics. Alfredo Sauce with Vegetarian Options Made with nutrient-rich cauliflower and protein-rich cashews, this dish is simple to prepare. Pesto with the most basil What to do with a bunch of fresh basil when you don’t know what to do with it Here’s how to make our favorite basil pesto the traditional Italian way: Marinara Sauce (also known as marinara) is a type of sauce that is made with tomatoes, basil, and other spices.
What’s in this white wine pasta sauce?
There’s nothing overly complicated about this excellent white wine pasta sauce recipe. All that is required are high-quality, foundational components. Here’s who’s in the line-up:
- Extra virgin olive oil Garlic has a wonderful earthy taste and helps to keep the garlic from burning
- Garlic. The addition of this excellent taste component to a white wine sauce is a must. Using fresh garlic and mincing it yourself is strongly recommended – it really does make a difference
- Dry white wine is also recommended. The Sauvignon Blanc I used was delicious, but Pinot Grigio or Sancerre would also be delicious. Just be careful not to drink something overly sweet, such as a Riesling or a Moscato. Butter. This white wine sauce is made more richer and creamier by the addition of a. To ensure that your sauce does not break, add it carefully and continually whisk it in until it is properly emulsified. Parmesan cheese is a kind of cheese. In order to get a nice nuttiness and saltiness in the dish If you choose, you may use a non-dairy parmesan cheese or nutritional yeast in place of the parmesan cheese.
How to Make White Wine Pasta Sauce:
EVOO (extra-virgin) Garlic adds a wonderful earthy taste and helps to keep it from burning; Garlic White wine sauces are enhanced by the addition of this wonderful flavoring agent. Using fresh garlic and mincing it yourself is strongly recommended – it really does make a difference; dry white wine is also highly recommended. Pinot Grigio or Sancerre would also be suitable alternatives to the Sauvignon Blanc I chose. However, avoid anything that is overly sweet, such as a Riesling or a Moscato.
This white wine sauce is made more richer and creamier with the addition of a.
It’s time to get out the Parmesan.
If you choose, you may use a nondairy parmesan cheese or nutritional yeast in place of the cheese.
- Garlic should be cooked. In a chilly skillet, heat the olive oil and garlic until fragrant. Over medium-low heat, saute the garlic for 2 minutes, or until it is fragrant, until it becomes aromatic. Pour in the white wine and butter. Slowly pour in the white wine, whisking constantly, until everything is well combined. Remove the bowl from the heat and add one spoonful of butter. Whisk until the butter is completely integrated. Repeat the process of adding one tablespoon of butter at a time while whisking until all of the butter has melted evenly
- Toss in the parmesan cheese. Season with salt and pepper to taste after incorporating the parmesan cheese. Cook for a further 2 minutes, or until the sauce has thickened to the consistency you choose. Serve. Serve with your favorite variety of pasta, if wanted, to complete the meal. If you’d like, you may add garnish with fresh parsley or basil before serving. Enjoy… I am confident that you will
Flavor VariationsRecipe Ideas
This spaghetti sauce is great as-is, but feel free to modify things up to adapt it to your family’s taste preferences.
- Adding lemon and capers to this dish when serving it with fish or tofu is a personal favorite of mine. Using a cool skillet, mix 1 spoonful of capers in step 1, and 2 teaspoons of lemon juice with the parmesan in step 4 to make a salad dressing. Step 4: To add a little heat, sprinkle red pepper flakes or calabrian chili paste over the top to taste. For a simpler version of cacio e pepe, combine 2 teaspoons of freshly ground black pepper with the garlic and olive oil in step 1 and cook until the garlic is fragrant. In step 1, you can add fresh herbs like thyme, rosemary, or sage if you want to make a flavorful dish. You could also garnish with parsley or basil if you wanted to.
How to Store White Wine Sauce:
Any leftovers can be kept in the refrigerator for up to a week if they are stored in an airtight container or jar. If you’re serving it with pasta, there’s no need to reheat it; just toss it into the hot spaghetti. Cover and reheat in the microwave or over medium heat on the stove top as required.
More quick + easy recipes to try:
For those of you who enjoy this white wine sauce and are seeking for additional simple supper ideas, here are a few of our favorite options:
- Tempeh Stir Fry with Sesame Ginger
- Vegetarian Fajitas
- Easy Chickpea Gyro
- Crockpot Potato Soup
Please let me know if you try this dish and how you enjoy it, as is customary. Thanks! You may either come back here and leave a comment or tag me on Instagram (@foodwithfeeling) if you want. Print
The greatest White Wine Pasta Sauce recipe is really simple to prepare and only requires 5 basic ingredients. This white wine sauce is light, full of flavor, and incredibly tempting; it can be prepared in 15 minutes and served immediately!
- 1 tablespoon extra-virgin olive oil
- 2 cloves chopped garlic
- 12 cup dry white wine
- 4 tablespoons butter
- Optional: 14 cup parmesan cheese
- In a chilly skillet, heat the olive oil and garlic until fragrant. Afterwards, heat the pan over medium-low heat for 2 minutes, or just until the garlic is aromatic, stirring often. Slowly pour in the white wine into the pan, whisking constantly (it may bubble a little at first). While the pan is still on medium-low heat, add one tablespoon of butter and whisk constantly until the butter is completely mixed into the mixture. Repeat the process of adding one tablespoon of butter at a time while whisking until all of the butter has melted evenly
- Add the parmesan cheese and mix well. Taste and season with salt and pepper to your liking. Cook for a further 2 minutes, or until the sauce has thickened to the consistency you choose. Serve quickly and have pleasure in it
The nutritional information is for the sauce only; the pasta is not included.
- Approximately 5 minutes to prepare
- 10 minutes to cook Recipe type:sauce
- Cooking method:stovetop
White wine sauce, white wine pasta sauce, pasta sauce are some of the terms used to describe this dish. It is possible that this content contains affiliate links. Please take the time to read my disclosure policy.
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Recipe: 3-Ingredient Buttery White Wine Pasta Sauce
Take three simple ingredients (you’ll get pasta water and salt as freebies) and combine them with some comfort-food inspiration to create a light and airy version of buttered noodles that’s just a touch of indulgence. A splash of dry white wine, a pat of butter, and nutty Parmesan combine to create a light summertime sauce that can be used with whatever pasta you’re making. Make this no-fuss, no-cook homemade sauce every night of the week; it takes no more time or work than heating up a jar of store-bought spaghetti sauce.
This starchy water is the secret ingredient that holds this basic sauce together.
It will only work with pasta water, though, and you will not obtain the same results if you use regular tap water.
The sauce retains its brothy consistency and does not become heavy or thick, but it does take on a lushness that is enticing.
Make dinner by tossing together some vegetables and a cooked protein like grilled chicken or pork. A splash of dry white wine, a pat of butter, and nutty Parmesan combine to create a light summertime sauce that can be used with whatever pasta you’re making.
- 8 ounces uncooked pasta
- 1/2 cup uncooked white wine
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 cup grated Parmesan cheese
- Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the package directions until it is al dente. Serve immediately. Drain the pasta and set it aside, reserving 1/2 cup of the cooking water
- Simmer the wine in a large pan over medium heat until it comes to a simmer. Simmer for 1 to 2 minutes, or until the liquid is reduced by half. Using the pasta water that has been set aside, add butter and salt and bring to a boil. Toss the pasta in the sauce until it is well coated. Remove from the heat and toss in the cheese until well combined. Serve as soon as possible
Kelli FosterFood Editor, Preparation and Preparation Kelli is the Food Editor for Kitchn’s PlanPrep material, which she joined in 2013. Graduate of the French Culinary Institute, she has written many cookbooks, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddhism in the Kitchen, and Everyday Freekeh Meals. She resides in the state of New Jersey. FollowKelli
Pasta With White Wine Sauce Recipe on Food52
Julia Gartland photographed the shoot, while Anne Eastman styled the props and Lauren Lapenna styled the food.
This simple, vibrant, yet soothing sauce has a few of advantages, the biggest of which is that you may drink the bottle of white wine you used while you’re enjoying your supper. I like a dry white wine that is simple to drink, such as Pinot Grigio, but you may also use Sauvignon Blanc or Chardonnay for the best results in this recipe. Simply said, you don’t want to choose a wine that is too sugary and cloying in flavor. It’ll be the kind of wine that makes you slap your lips together after taking the first taste and think, “Ahh, how sharp!” Whatever wine you pick, the remainder of the components are likely to be found in your cupboard or refrigerator already.
- Cooking with a measuring cup right next to the pot can help you remember to scoop off part of the liquid before draining.
- This recipe will be a hit with you because of its flexibility.
- Have a shallot that needs to be used up?
- The same may be said with sliced mushrooms.
- If you like a bit more spice to your sauce, increase the amount of red pepper you use, and if you’re feeling extra decadent, add more heavy cream for a creamier, heartier sauce.
- Jill Baughman is a writer who lives in the United States.
- This simple, bright, yet soothing sauce has a few of advantages, the biggest of which is that you can drink the bottle of white wine you used while you’re eating your supper. I like a dry white wine that is simple to drink, such as Pinot Grigio, although Sauvignon Blanc and Chardonnay are also excellent choices for this dish. Simply said, you don’t want to choose a wine that is very sweet and cloying in nature. That sort of wine will make you smack your lips together after you’ve taken your first taste and think, “Oh my goodness, how sharp! “. No matter whatever wine you pick, the rest of the components are likely to be in your cupboard or refrigerator already. Chicken, scallops, or shrimp may all be served with this sauce, but we like it served over spaghetti since making pasta leaves you with one magical ingredient: the starchy pasta liquid that is the basis for so many delectable sauces. Keep a measuring cup right near to the pot while you’re cooking so that you don’t forget to scoop any out before draining the liquid. Having done so in the past, I was left feeling really depressed about myself. As well as the fact that it is so versatile, you will like this meal! If you use too much garlic, you can’t go wrong. But remember to adjust to your own personal preferences when cooking. Is there any shallot left over that you’d want to make use of? Toss with the garlic cloves once they have been finely chopped. For sliced mushrooms, the same goes for the same thing. Any bright, fresh herb, as well as greens such as spinach or arugula, can be added to the dish. You may increase the amount of red pepper you use if you like a hotter sauce. If you want a heartier sauce, you can add more heavy cream at the end to make it even more decadent! Adjust the seasonings to your liking as you go. Jill Baughman is a writer who lives in the United States of America.
- A few ingredients: Kosher salt, 1 pound long pasta, 4 tablespoons unsalted butter, 1 / 4 cup extra-virgin olive oil, 4 to 5 garlic cloves, grated or finely chopped
- 4 to 5 garlic cloves, grated or finely chopped 11 / 2 cups dry white wine
- 1 teaspoon (or more) freshly squeezed lemon juice
- 1 / 4 to 1 / 2 teaspoonscrushed red pepper flakes (optional)
- 2 ounces finely grated Parmesan (about 2 1/3 cup), plus additional for serving minced Italian parsley (1/4 cup)
- Freshly ground black pepper
- 1 / 4 cup
- Cook the pasta in a large pot of liberally salted boiling water, turning periodically, until it is extremely al dente, about 8 minutes (the pasta will continue to cook in the sauce). Before draining the pasta, set aside 1 cup of the cooking liquid. Meanwhile, melt the butter and mix it with the oil in a big pan over medium-low heat (you can alternatively use a Dutch oven or another large pot if you don’t believe all of the pasta will fit in the skillet). Set aside. Cook, turning regularly, for 1 to 2 minutes, or until the garlic is tender and aromatic, before removing from the heat. Stir occasionally for 4–7 minutes or until the alcohol can no longer be smelled and the liquid has somewhat diminished, depending on how much wine you’re cooking with. Add the lemon juice and red pepper flakes, if using, and mix well. Transfer the pasta to a pan along with 12 cup of the pasta boiling liquid that has been saved. Season with salt and pepper as you gradually add the Parmesan, a handful at a time, followed by the parsley, all while tossing the salad. Continue to simmer, stirring regularly, for another 2 minutes, or until the cheese has completely melted and the pasta is cooked through. More salt, black pepper, and/or lemon juice can be added according on personal preference. Tossing constantly, add additional pasta cooking liquid as required until a smooth, glossy sauce is formed. Make a division between the spaghetti on the plates or bowls. Before serving, sprinkle the top with more grated Parmesan.
Jill grew up in Pittsburgh, Pennsylvania, after being born in Busan, South Korea, and reared there (and always puts fries on her salads and cheers for the Steelers). As a result of her graduation from Washington University in St. Louis, she spent a year working as an editorial intern in Birmingham, Alabama, before settling in New York City. Previously, she worked at WW, Food Network, and Bon Appétit/Epicurious, where she edited recipes and learned a lot about food. She presently resides in New Jersey, where she enjoys spending time with her family, going to the beach, eating at diners, and picking sweet corn and tomatoes in the summer.
Garlic Butter White Wine Shrimp Linguine
White Wine with Garlic and Butter Linguine with Shrimp! The linguine noodles are coated with parmesan and parsley, and the shrimp are sautéed in garlic butter sage white wine sauce before being served.
YES. Please accept my greetings and welcome to my pasta shrine. This white wine shrimp linguine is simple and elegant, made with shrimp, linguine, herbs, garlic, butter, cream, and, of course, a few nice glugs of wine for a dish that won’t stop. I adore you with all my heart. Let’s get right to it.
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This dish is both a simple weeknight supper and something that you would order at a restaurant if you’re in the mood. Friends, that’s a one-two blow in the gut. It’s one of my all-time favorite things. Tossed with a hefty quantity of Parmesan and parsley, and sautéed shrimp in a garlic butter sage white wine bath of deliciousness, tender linguine noodles are cooked up in a pot of hot broth for an extra delightful flavor boost. You heard me correctly. After tossing the shrimp with the noodles, herbs, and cheese, you’ll drizzle some cream over the top to create a dish that’s almost similar to an Alfredo, but is more delicately light and creamy in a way that lets all of the flavors of the cheese, herbs, garlic, and white wine shine through in each bite.
I’m not trying to sound dramatic, but I’m truly in need of this right now, all over again.
Put your shopping order in for this dish, and then after work, head to the kitchen with a glass of wine in hand, and take in the aromas as they emanate from the stovetop as this meal cooks away.
What’s the best thing you’ve ever done on a Monday?
Common Questions About This Shrimp Linguine
Is it possible to eliminate the cream from this recipe? This recipe works best when there is cream added to it in order to achieve the desired texture and consistency. If you prefer a lighter version of this recipe, you may substitute half and half for the cream if desired. After boiling the pasta, I discovered that I had a lot of leftover liquid in my pot. What am I supposed to do with it? You may reduce the heat on the stove to a simmer until the liquid is reduced, but this will result in the pasta continuing to cook for longer.
Is it okay if I use any sort of wine in this situation?
We only propose a dry white wine for this occasion.
White Wine with Garlic and Butter Linguine with Shrimp! The linguine noodles are coated with parmesan and parsley, and the shrimp are sautéed in garlic butter sage white wine sauce before being served. YES.
- A pound of linguine, 1 1/2 pounds of jumbo raw shrimp, 3/4 cup dry white wine, 1/4 cup minced fresh sage, 1 cup heavy whipping cream, 1/2 cup grated Parmesan cheese, 1/2 cup chopped fresh parsley, 1 lemon, salt and pepper to taste
- One-Saucepan Pasta: In a large pot, cook two tablespoons butter over high heat until melted. Cook for one minute, stirring regularly, after which add the remaining half of the garlic. Bring the broth and water to a boil in a separate pot. Cook the pasta until it is al dente (al dente means done). Reduce the heat to low and continue to cook until most of the liquid has been absorbed. Keep the liquid from draining — there should be enough liquid remaining in the pan to coat the noodles. Cook the Shrimp: While the pasta is boiling, melt two tablespoons of butter in a large pan over medium heat until it is bubbling. Continue to sautee for 1-2 minutes on each side, or until the shrimp are almost completely done. Build That Garlic Herb Flavor: It’s a combination of: Toss the garlic, sage, and white wine into the shrimp pan and heat through. Keep cooking for another 3-5 minutes, or until the wine has almost completely evaporated and the shrimp are just lightly browned on the exterior, to your liking. Remove the pan from the heat and set it aside. Keep the shrimp warm by covering them. Finish by tossing the cooked pasta with the shrimp, heavy whipping cream, Parmesan, and parsley. In a large mixing bowl, combine all of the ingredients and season with lemon juice, salt, and pepper.
- Preparation time: ten minutes
- Cooking time: twenty minutes The dish falls under the category of dinner and is prepared using a stovetop method. The cuisine is Italian.
Shrimp Linguine, Shrimp Linguine Recipe, Garlic Butter Shrimp, Shrimp Linguine Recipe Recipe Card created with the assistance of
Let’s Keep The Shrimp Love Going
- The Garlic Butter Shrimp Boil, Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw, Chipotle Orange Shrimp with Cilantro Rice, Sheet Pan Shrimp and Cauli Rice are some of the dishes you can make with shrimp this week.
One More Thing!
This recipe is a part of our collection of quick and simple shrimp dishes. Take a look at it!
White Wine Pasta Sauce
White Wine Pasta Sauce is the only sauce you will ever need in your life, and it is delicious! A straightforward pasta dish with a sweet wine sauce that is simple to prepare any night of the week. Recipes for White Wine Pasta Sauce Spaghetti, like Instant Pot Rigatoni with Jar Sauce, Smoked Salmon Spaghetti and Slow Cooker Spaghetti Bolognese, bring comfort cuisine to your table with their simple preparation. Artichoke Spaghetti, Tuna Spaghetti, and Instant Pot Spaghetti Bolognese are all delicious dishes that provide both flavor and texture.
- The best parts of the recipe
- What is the finest white wine to use for spaghetti sauce? When may I add wine in my pasta
- What ingredients do I need
- How do I make it
- Frequently asked questions Expert recommendations
- A recipe
This is a wonderfully simple and fast sauce that works fantastically when swirled into spaghetti! Everyone enjoys a glass or two of wine every now and then, so why not incorporate it into a sauce and serve it with pasta for a match made in heaven that will last a lifetime?
This is not a thick, heavy pasta sauce; rather, it is a light, mellow sauce that does not contain any cream. This dish is perfect for those times when you want something handmade and pasta is on your mind, but you just don’t have the stamina to put in too much effort.
What white wine is best for pasta sauce
With this sauce, you can make a quick and easy meal that is fantastic mixed into pasta. When it comes to wine, everyone enjoys a glass or two every now and then. Why not incorporate it into a sauce and serve it with pasta for a divine pairing that will last a lifetime? In contrast to traditional pasta sauces, this is a light and mellow sauce that does not contain any cream. It’s the perfect dish for those times when you want something handmade and pasta is on the menu, but you just don’t have the energy to put in the effort.
Can I put wine in pasta
Yes, it is possible to put wine in pasta! However, we must first give it the proper treatment, such as taking it out to dinner or two, lol! However, I advocate utilizing simple extra ingredients such as salt, pepper, and olive oil to mix in the wine and create a mellow sauce with bursts of chopped garlic to complement the wine. Taking the time to appreciate the delicate flavor of the wine while enhancing its potential with the other components is like listening to the choir from the church on the hill sing in the background.
The components for this dish are straightforward and readily available at most grocery stores. They are laid up in the following manner so that you may see precisely what you require: Sauce ingredients (in alphabetical order) As you can see, we have the following:
- White wine (Pinot Gris, or any sweet light wine of your choice)
- Minced garlic
- Olive oil
- Salt and pepper
For the pasta photographs that you will see throughout this piece, I am using spaghetti. You are welcome to use your favorite pasta!
Listed below are the detailed directions for preparing the dish. For this recipe, you’ll need a skillet or pan large enough to contain the sauce while also providing enough volume for the ingredients to come to a boil. Instructions on how to prepare the sauce, step by step
- In a skillet, combine the garlic, salt, and pepper
- Pour in the wine and mix (Photo 2)
- Bring the ingredients to a boil (Photo 3)
- Drizzle in the oil (Photo 4)
- And serve.
You may create your own minced garlic by combining 3 cloves of garlic with 14 teaspoon salt and 1 teaspoon olive oil in a small mixing bowl. This sauce cooks in a very short amount of time! You can either prepare it right once and mix it into the pasta, or you may make it ahead of time, let it cool for a few minutes, then put it to a jar and store it in the refrigerator until required. The benefit of using oil in this recipe is that if you create the sauce ahead of time and store it in an airtight jar, the oil will form a seal at the top of the jar, keeping the sauce fresh.
Then prepare your pasta according to the package directions (al dente is best for this recipe), drain, and toss into the sauce.
Frequently asked questions
- There are a total of four components in this recipe
- Toss the sauce through your favorite type of pasta
- This recipe makes enough sauce for 4 servings
- This is a vegetarian meal. Even while spaghetti is popular, you may also use penne, macaroni, fettuccini, or linguine
- The garlic will become transparent as it cooks, and it will also be soft and supple
- The sauce will be thick and creamy. If you desire, you can include greens such as spinach or arugula in your dish. The preparation time is less than 10 minutes. This is an EASY recipe to make.
al dente Spaghetti with white wine spaghetti sauce that has been mixed in
These suggestions will assist you in mastering this dish from the very first time you prepare it:
- Follow these suggestions to ensure success with this dish from the very beginning:
In your lips, the sweet wine sauce and garlic will truly dissolve and melt like butter, creating a buttery sensation.
It is INCREDIBLY GOOD! This meal will quickly become a favorite, since it is mouthwatering and can be prepared in less time than lighting!
Pasta is perhaps the most indulgent of all comfort meals, and for good reason! If you enjoy it as much as I do, or if you’re looking for some inspiration, check out these recipes as well!
- Smoked Salmon Spaghetti
- Instant Pot Penne Pasta
- Blue Cheese Mac and Cheese
- Ground Beef Casserole
- Tuna Pasta Bake
- Slow Cooker Spaghetti Bolognese
- Rocket Pesto Pasta
- Burst Cherry Tomato Pasta
- Creamy Mushroom Tagliatelle
- Ground Bee
For something similar but different, try the Garlic Spaghetti or any of the handmade sauces (without the wine or chilli flakes!). Save this recipe to your Pinterest board for later! You’re still hungry, aren’t you? You may follow me on Pinterest, Instagram, or Facebook if you want to be the first to know about new recipes.
- Sweet white wine (750 mL) Observation number one: 2-3 tablespoons minced garlic Note 2
- 1 cupolive oilNote 3
- 12 teaspoon pepper
- 14 teaspoon saltNote 4
- 1 cupolive oil
- In a pan, combine the garlic, salt, and pepper and cook over low heat until the garlic is fragrant. Pour in the white wine and mix it into the garlic, salt, and pepper until everything is well combined
- Then remove the spoon and let the ingredients to come to a boil. Once the sauce has reached boiling point, add in the olive oil and mix well, allowing the sauce to come back to a boil. Remark number four: Toss in freshly cooked pasta. Season with freshly cracked pepper, minced parsley, and parmesan cheese before serving.
- 1. The white wine that I recommend for this dish is a sweet wine, as noted in the first paragraph. I used a 750ml bottle of Pinot Gris from New Zealand, which was a New Zealand-produced brand. It is a light, sweet wine, and it adds a delicate sweetness to the sauce that enhances its flavor. When selecting a wine, seek for one that has a sweet flavor rather than a savory one, and one that has a mild smell. Note 2: Freshly minced garlic that has been kept with olive oil and a pinch of salt is recommended. This is the first phase in which we don’t add any oil to the pan since we want the garlic to be cooked in the sweetness of the wine. As a result, either mince your own garlic or purchase the freshest minced garlic that you can find. Note 3: It is crucial to note as you follow the directions that we do not add the oil at the beginning of the cooking period, as is the case with many other recipes that call for oil. It is important to note that it is the wine that cooks the garlic, not the oil, and that the oil is added after the wine has been brought to a boil, in order to thicken the consistency of the sauce ever so gently while also adding texture to the sauce. Note 4: If you are using the sauce immediately, mixed into pasta, you may avoid bringing the sauce to a boil for the second time and simply pour in the oil and stir. This is due to the fact that when you toss the sauce through the freshly cooked pasta, the heat from the pasta will be sufficient to heat the sauce as it melts into the dish.
calorie count 319kcal|carbohydrate count 6g|protein count 1g|fat count 18g|saturated fat 2g|polyunsaturated fat 2g|monounsaturated fat 13g sodium count 156mg potassium count 153mg fiber count 1g sugar count 2g vitamin A 2IU vitamin C 1 mg calcium 25mg iron 1mg calorie count 319kcal carbohydrate count 6g protein 1g fat 18g sodium count 156 When you prepare one of my recipes, it makes my day! [email protected] It’s time for a glass of wine. What do you think about a bottle or two of Pinot Noir and some pasta?
The spaghetti bowl will most likely never again come into contact with your plate once you get into the swing of things!
Friends, take it easy, drink it slowly, and let it simmer!
Spaghetti with White Wine Pasta Sauce
This dish is made with spaghetti and white wine. Pasta Sauce is really amazing! Wine, olive oil, and butter are used to make the sauce. and it’s very simple to put together! Did you know that New York is the second most productive wine-producing state in the United States? Granted, the state with the highest production (California.duh) generates 575 million gallons annually, whereas New York produces just 31 million gallons. However, those 31 million gallons are sufficient to secure the second position.
- (Plan your vacation for late September or early October to take advantage of the fall colors, as well.) Ice wine is one of the most popular forms of wine in New York State, and it is made from grapes.
- The grapes for this sweet dessert wine are collected while still frozen, which results in a sweeter wine.
- In contrast to water, sugar in the grapes does not freeze, and this results in highly concentrated (and hence more sweet) grape juice.
- Farmers want to be able to leave their grapes on the vine until the first morning when the temperatures are below freezing.
- If the freezing temperatures are delayed for whatever reason, the grapes may begin to rot on the vine before they are harvested.
- To be honest, rotting grapes aren’t really useful for anything!
The challenges in producing ice wine (coupled with the fact that frozen grapes yield less juice) explains why ice wine may be fairly costly (especially in Europe). However, because this wine is quite sweet, you should only offer very modest glasses of it.
Spaghetti with White Wine Pasta Sauce
Returning to today’s meal, this Spaghetti with White Wine Pasta Sauce is a quick and tasty dinner that everyone will enjoy. In reality, the sauce is prepared while the pasta is cooking, allowing you to have supper on the table in 10 minutes or less (plus the time it takes to actually boil the water). And don’t use ice wine in this White Wine Pasta Sauce; instead, use dry white wine.
What kind of white wine is good for pasta sauce?
While ice wine is discussed briefly at the beginning of this piece, ice wine is not a nice addition to a spaghetti sauce. That would result in a strange-tasting pasta due to the excessive sweetness of the sauce. In addition, ice wine is prohibitively pricey. Keep it for after dinner as a refreshment! Instead, a flavorful White Wine Pasta Sauce is made using a dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc to create a delicious dish. Our favorite white wine is an oaky chardonnay, therefore I incorporated it in this sauce because it is one of our favorites.
- And it’s simple!
- An excellent pasta sauce is created by combining extra-virgin olive oil with butter, Parmesan cheese, and garlic.
- And if you’re in the mood for something a bit spicy, a sprinkle of crushed red pepper flakes can do the trick.
- In addition, it’s a fantastic weeknight dinner option!
- If so, please share your recipe.
- Alternatively, you may take a snapshot and tag me on Instagram (@Spicedblog).
- Take a look at some of our other favorites: Asparagus, crisp prosciutto and chicken bacon ranch pasta are some of the most popular pasta dishes in the world.
- Spaghetti pasta, 3 tablespoons extra-virgin olive oil, 2 tablespoons minced garlic, 14 teaspoon crushed red pepper, 3 tablespoons dry white wine (Chardonnay, Pinot Grigio, Sauvignon Blanc), 3 tablespoons salted butter, 1 teaspoon kosher salt, 12 teaspoon black pepper, 12 cup chopped Italian parsley, 3 tablespoons grated Parmesan cheese
- Bring a large stockpot of salted water to a boil in a stovetop or electric skillet. Cook the pasta according to the package directions after adding it to the pot. Drain the pasta and set it aside, saving 12 cup of the cooking water
- In the meantime, heat the olive oil in a large pan over medium heat until shimmering. When the oil is heated, add the garlic and crushed red pepper. Cook for 1-2 minutes, stirring frequently, until fragrant. Cook for another 2-3 minutes, stirring regularly, until the wine, butter, salt, and pepper have been absorbed. Remove the pan from the heat and stir in the cooked pasta, parsley, and Parmesan cheese until everything is thoroughly incorporated. If necessary, add up to 12 cup of the leftover pasta water to loosen the spaghetti.
White Wine Sauce Recipe
Lee Harrelson’s White Wine Sauce is credited to Jan Gautro’s styling.
Recipe Summary test
6 tablespoons (serving size: 1 1/2 tablespoons) of finished product Information on NutritionAdvertisement
- Spray for cooking
- 3 tablespoons finely chopped onion
- 12 cup fat-free, lower sodium chicken broth
- 14 cup dry white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons butter
- 2 teaspoons finely chopped fresh chives
- Step 1: Place a skillet over medium-high heat and cook until hot. Cooking spray should be used to coat the pan. Cook for 2 minutes, stirring regularly, after adding the finely chopped onion to the pan. Bring the chicken broth, white wine, and white wine vinegar to a boil, stirring constantly. Cook until the liquid is reduced to 1/4 cup (about 5 minutes). Remove from heat and mix in the butter and fresh chives until well combined. Advertisement
Per serving: 59 calories; fat 5.7 grams; saturated fat 3.6 grams; mono fat 1.5 grams; poly fat 0.2 grams; protein 0.6 grams; carbs 1.6 grams; fiber 0.4 grams; cholesterol 15 milligrams; iron 0.2 milligrams; sodium 90 milligrams; calcium 8 grams.
Pasta with White Wine Sauce
You have arrived to the following page: Pasta with White Wine Sauce (Home/Entrees/Pasta with White Wine Sauce) LAST UPDATED:FIRST PUBLISHED: LAST UPDATED:FIRST PUBLISHED: This wonderful white wine pasta sauce is made with only six ingredients and takes only 10 minutes to prepare! Toss it with your favorite spaghetti for a quick and flavorful supper that’s not too time-consuming. Pasta is my go-to meal for a quick and easy midweek supper. So many easy ways to make it delicious and with the least amount of effort are available.
Making the sauce takes less time than it does to cook a batch of pasta, which is a significant savings. You can’t compete with that! Go to the following page:
- What You’ll Need
- How to Make White Wine Pasta
- White Wine Pasta TipsFAQ
- More Easy Pasta Recipes
- Pasta with White Wine Sauce
- What to Serve with White Wine Pasta
What You’ll Need
- Fettuccine that has been dried. Alternatively, you can use your favorite variety of pasta — just about any form would do — and vegan butter. This is frequently found on the same aisle as ordinary butter at supermarkets. Brands like Earth Balance and Miyoko’s are good places to start. Garlic and red pepper flakes are included. It is completely optional! Simply use this if you want your sauce to have a little of a kick to it. Flour. I used all-purpose wheat flour for this recipe. I’m confident that whole wheat would work just as well. It’s possible to make a gluten-free sauce using gluten-free flour (though I haven’t tried it), or you could simply omit the flour altogether. White wine with a dry finish. Varieties such as sauvignon blanc and pinot grigio are excellent pairings for this dish. It’s important to remember that not every wine is vegan. Check your brand with Barnivore to ensure it is appropriate
- Frozen peas
- Salt and pepper. If you don’t care for them, you may leave them out or replace another sort of vegetable, such as broccoli or asparagus
- Fresh basil is optional. In this recipe, you must use fresh ingredients
- Dried ingredients will not work.
How to Make White Wine Pasta
The recipe for this meal is included in the accompanying photo tutorial. If you’d like to go directly to the recipe, you may do so by scrolling all the way down.
- Cook the pasta according to the package guidelines after putting it in the water to start cooking. When you’re done with your sauce, you’ll want it to be ready to go. To begin preparing the white wine pasta sauce, melt some butter in a medium-sized pan over medium heat. Combine the minced garlic, red pepper flakes, and a teaspoon of flour in a mixing bowl. Cook everything for about a minute, stirring often to avoid the garlic from burning. Pour in the wine and mix everything up thoroughly. Stir everything together and bring the wine up to a simmer, if necessary. Allow it to cook for around 5 minutes, or until the volume has been reduced by approximately half. If you’d like, you may taste-test the sauce to ensure that all of the alcohol has been boiled out.
- Season your sauce with salt and pepper before stirring in the noodles and thawed frozen peas to combine. Remove the pan from the heat and mix in a handful of freshly chopped basil. Taste the pasta and season it with additional salt and pepper if necessary.
White Wine Pasta TipsFAQ
- Is it possible to make this dish gluten-free? Yup! Simply skip the flour and replace it with your favorite gluten-free spaghetti recipe. Leftoversstorage: Leftover pasta will keep for approximately 3 days in a tightly sealed container in the refrigerator. Whether or whether white wine sauce contains alcohol is debatable. Most of the alcohol will evaporate while cooking, but there will likely be a little quantity left in the sauce after it is finished
- Do you prefer a dish that is devoid of alcohol? My garlic butter pasta is extremely similar to this, although it does not contain any wine. Is spaghetti a vegan option? The majority of dry pasta is vegan, but double-check the ingredients to be certain. What is the best way to thicken my white wine pasta sauce? Increase the amount of flour used to make the sauce thicker. Make use of a tablespoon or two to start.
More Easy Pasta Recipes
- Weeknight Pasta Puttanesca
- Easy Lemon Broccoli Pasta
- Balsamic Asparagus Pasta
- Roasted Red Pepper Pasta
- Penne Arrabiatta
Do you enjoy this recipe? If this is the case, please consider following me on Facebook, Pinterest, or Instagram, or subscribing to my email. And if you do make it, please come back and give a review and rating in the section below.
Pasta with White Wine Sauce
This wonderful white wine pasta sauce is made with only six ingredients and takes only 10 minutes to prepare! Combine it with your favorite pasta for a quick and delicious supper that is packed with flavor! Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings4Calories450kcal
- Dried fettuccine pasta (or your favorite pasta)
- 14 cup vegan butter
- 4 garlic cloves, chopped
- 14 teaspoon red pepper flakes (optional), or to taste
- 10 ounces dried fettuccine pasta (or your favorite pasta)
- 1 tablespoon all-purpose flour
- 2/3 cup dry white wine
- 14 teaspoon salt, plus more salt to taste 12-cups defrosted frozen peas
- 12-cups fresh basil, coarsely chopped
- A pinch of black pepper, to taste
- Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the package directions until it is al dente after adding the water. When the pasta has finished cooking, strain it through a sieve. While the pasta boils, melt the butter in a medium pan over medium heat
- Combine the garlic, red pepper flakes, and flour in a mixing bowl. Continually whisk the ingredients for approximately a minute, or until the mixture is quite aromatic. Add the wine and 14 teaspoon of salt and mix well. Raise the heat and bring the liquid to a boil
- Lower the heat and let the mixture to simmer for approximately 5 minutes, until reduced by roughly half. Carefully taste-test the sauce (it will be hot!) to check the alcohol flavour has cooked out
- Combine the noodles and peas in a large mixing bowl. Throw it everything together and sauté it with the sauce for about a minute, or until it’s well heated
- Remove the skillet from heat and whisk in the basil. Additional salt and pepper to taste should be sprinkled over the pasta
- Divide the mixture among the dishes and serve
Nutritional Values Pasta with White Wine Sauce is a traditional Italian dish. Calories per serving450 Calories per serving calories from fat 111 percent of daily value* fat 12.3 grams 19 percent saturated fat 3.7 grams 19 percent sodium317 milligrams calories from fat 111 percent of daily value* Potassium285mg at a concentration of 13% carbohydrate content: 64.1g (8% of total calories) 5.7g23 percent dietary fiber 5g6 percent of the total sugar Calcium43mg4 percent Iron4mg22 percent Protein12.7g25 percent Calcium43mg4 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
Hello, my name is Alissa. I’m a former attorney who has transitioned into a professional food writer. I enjoy developing vegan meals that are packed with flavor! More information about me may be found here. I’d love to interact with you on social media platforms such as Facebook, Instagram, and Pinterest.