This easy white wine pasta sauce comes together in just 15 minutes with garlic, butter, lemon and Parmesan. Light, silky and great on its own or with seafood or chicken. Perfection doesn't begin to cover it!
And if you're looking for more super easy pasta recipes, you'll love my Lemon Basil Pasta or this Creamy Steak Pasta next!
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Pasta and wine go hand in hand, and this sauce is proof they're a perfect match. Made with dry white wine, garlic, butter and Parmesan, it tastes like something you'd order in a restaurant rather than cook on a busy weeknight.
The sauce is light and naturally creamy thanks to the starch in the pasta water, with no cream needed unless you want it. A splash of lemon keeps everything bright, while plenty of freshly grated Parmesan brings it all together.
It's perfect served as is for a lighter pasta dinner, but it also works beautifully as a base for seafood or chicken when you want to turn it into something a bit more special.
Why you'll love this white wine pasta sauce
- It's full of flavor thanks to a simple mix of dry white wine, garlic, lemon and Parmesan.
- You can use the sauce as the base for a seafood pasta, or simply serve it as is for a light, veggie-friendly dish.
- It's just the perfect accompaniment to a glass of white at the end of a busy day.
White wine sauce ingredients
Olive oil - Use a quality extra virgin olive oil for the best flavor.
Butter - A knob of butter melted in olive oil gives the sauce richness and body.
Garlic - Freshly chopped or minced garlic pairs perfectly with the flavor of wine. Don't substitute it with garlic powder because it just won't be the same. Feel free to adjust the quantity to your liking.
Red chilli flakes - Only add red chilli flakes if you want your pasta to have a bit of a kick.
White wine - The star of the recipe! Even though it looks like a lot of wine to add to a pasta sauce, you won't feel the alcohol and you'll certainly not get drunk from it. The alcohol evaporates as it cooks, leaving behind an amazing flavor.
Once you've nailed the white wine reduction here, try the same trick in my saffron cream sauce.
Lemon juice - This is optional, but I love how it enhances the flavor of the sauce. For even more brightness, add some lemon zest, too.
Parmesan - Use a vegetarian or vegan hard cheese alternative if you want. Freshly grated hard cheese is always best in sauces like this.
Fresh parsley - You can substitute this with fresh basil or use a mix of fresh herbs.
Best white wine to use for pasta sauce
You don't need anything expensive here, but you do want a dry white wine that you'd actually enjoy drinking. Crisp varieties like Pinot Grigio or Sauvignon Blanc work really well because they add flavor without overpowering the sauce.
Avoid sweet wines, as they can throw the balance off completely. If in doubt, pick something light, dry and refreshing, and you'll be on safe ground.
If you're cooking for someone who doesn't usually like wine in food, a milder Pinot Grigio is usually the safest choice.
How to make creamy white wine pasta sauce
Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the oil in a large, deep pan and melt the butter in it. Stir in the garlic and red chilli flakes and cook on medium heat for 1-2 minutes, stirring often (be careful not to burn the garlic).
Add the white wine and cook for 5 minutes until you can no longer smell the alcohol. Then add the lemon juice and continue to simmer for another minute.
Transfer the cooked pasta to the pan and toss well. Add a splash of the reserved pasta water if it looks too dry.
Stir in the grated parmesan and parsley, season to taste and serve immediately.
Tips for a silky white wine sauce
- The key to a silky white wine sauce without cream is pasta water. The starch in it helps emulsify the butter, wine and cheese into a smooth sauce that clings to the pasta.
- Keep the heat at medium when adding the wine so it reduces gently rather than boiling aggressively. When you stir in the Parmesan, take the pan off the heat to avoid the cheese clumping or turning grainy.
- If the sauce looks too thick, add a splash more pasta water. If it looks too loose, let it simmer for another minute or two until it tightens up.
Variations and add-ins
- For a creamier version, add ½ cup double cream (heavy cream) at room temperature after the wine has reduced and before adding the lemon juice.
- Fresh herbs like thyme or rosemary are lovely added with the garlic, and a finely chopped shallot is a great way to build extra flavor at the start.
- This sauce pairs beautifully with shrimp, scallops, mussels, salmon, chicken or mushrooms. Cherry tomatoes or sun-dried tomatoes are also great if you want a pop of sweetness.
Frequently asked questions
Yes. Use vegan butter and a plant-based hard cheese alternative. The sauce still turns out silky thanks to the pasta water.
Yes. Once the wine simmers for a few minutes and you can no longer smell alcohol, it has cooked off, leaving just the flavor behind.
Lower the heat and add a splash of pasta water, stirring gently until the sauce comes back together.
This sauce is best served straight away. If needed, reheat gently with a splash of water or pasta water to loosen it.
Long pasta like linguine, spaghetti or fettuccine works especially well because it catches the sauce beautifully.
If you liked this white wine pasta sauce, you might also like some of my other easy pasta recipes:
- Chicken Tomato Pasta
- Chicken Broccoli Pasta
- Cheesy Chicken Pasta
- Easy Octopus Pasta
- Cherry Tomato Pasta Sauce
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Easy White Wine Pasta Sauce (15 Minutes)
Ingredients
- 10 oz (300 g) linguine, or another long pasta
- 1 tablespoon olive oil
- 2 tablespoons (30 g) unsalted butter
- 4 garlic cloves, finely chopped
- ¼ teaspoon red chilli flakes
- 1 cup (250 ml) dry white wine
- Juice of half a lemon
- ½ cup (50 g) Parmesan cheese, freshly grated
- A handful fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the oil in a large, deep pan and melt the butter in it. Add the garlic and red chilli flakes and cook on medium heat for 1-2 minutes, stirring often (be careful not to burn the garlic).
- Add the white wine and cook for 5 minutes until you can no longer smell the alcohol. Add the lemon juice and continue to simmer for another minute.
- Transfer the cooked pasta to the pan and toss well. Add a splash of the reserved pasta water if it looks too dry.
- Stir in the grated parmesan and parsley, season to taste and serve immediately.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Shirley Gerein says
Could I use Greek yogurt instead of cream for a creamy sauce?
Alice says
I wouldn't add Greek yoghurt in this pasta sauce because the acidity of the wine may cause it to curdle.
Tina Alverson says
This was a super simple and delicious recipe. I added a touch of cream and 4 Gilbert's Caprese Chicken sausages. (I have big meat eaters at my house.) This is one that I will be putting into our regular rotation. Everyone devoured it and went back for seconds.
Thank you.
Cari says
Can you freeze this? & can you freeze it AFTER you add the herbs?
Alice says
I wouldn't freeze this pasta. It's really best served immediately.
April says
Can you use cooking wine?
Alice says
Sure!
Kathy says
So simple, yet really tasty!