This white wine pasta is a simple yet elegant dish that comes together in just 15 minutes, making it perfect for busy weeknights or last-minute dinners.
The silky sauce combines the richness of butter and Parmesan with the bright acidity of dry white wine and lemon.
Naturally low in saturated fat and offering a balance of protein and carbs, it’s a wholesome, fiber-rich meal that feels gourmet without the effort.
White Wine Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 medium skillet – for preparing the sauce
- 1 measuring cup – for reserving pasta water
- 1 wooden spoon – for stirring the sauce
- 1 colander (for draining pasta)
- 1 grater – for fresh Parmesan cheese
Ingredients
For the Pasta:
- 8 oz 220 g pasta (linguine, penne, or similar)
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 garlic cloves minced
- ½ cup 120 ml dry white wine
- ½ tablespoon fresh lemon juice
- ½ cup 120 ml reserved pasta cooking water
- ¼ cup grated Parmesan cheese
- ¼ teaspoon fine salt or more to taste
- ⅛ teaspoon ground black pepper
- 1 –2 tablespoons chopped parsley optional, for garnish
Instructions
- Prepare the Pasta Water: Begin by filling a large pot with water and bring it to a rolling boil over high heat. Once the water starts bubbling, add a generous pinch of salt—this enhances the flavor of the pasta from the inside out. The water should taste slightly salty, similar to the sea. This simple step ensures your pasta has a well-balanced, savory taste even before it touches the sauce.
- Cook the Pasta to Al Dente: Add your chosen pasta—linguine, penne, or any medium-cut variety—into the boiling water. Stir gently for the first minute to prevent sticking. Allow it to cook until just al dente, which means tender yet slightly firm when bitten. Follow the timing on the package as a guide but start checking a minute or two early for the perfect texture. While the pasta cooks, prepare the sauce to save time.
- Reserve the Pasta Water: When the pasta is about five minutes away from being done, use a measuring cup to carefully scoop out ½ cup (120 ml) of the starchy pasta cooking water. Set this aside—it will later help emulsify and thicken your sauce, giving it a glossy finish that clings perfectly to the noodles.
- Melt the Butter and Build the Roux: Place a medium skillet over medium-high heat and add the butter. Let it melt slowly, swirling the pan to coat the surface evenly. Once melted, sprinkle in the all-purpose flour while stirring constantly with a wooden spoon or whisk. This forms a light roux—the base for your creamy white wine sauce. Cook for about 1 minute, just until the mixture looks smooth and slightly golden. Avoid overcooking, as a dark roux can overpower the delicate wine flavor.
- Add the Garlic and White Wine: Next, stir in the minced garlic and let it sizzle for 20–30 seconds, just enough to release its aroma without browning. Pour in the dry white wine in a slow, steady stream while stirring continuously to avoid lumps. The wine will bubble as it hits the hot pan, helping deglaze any flavorful bits stuck to the bottom. This step adds depth, brightness, and a subtle tangy note that defines this sauce.
- Stir in Lemon Juice and Pasta Water: Add the lemon juice and reserved pasta water to the pan, whisking constantly. At this stage, the sauce will look quite thin and watery—don’t worry, that’s completely normal. Allow the mixture to simmer gently for about 4 minutes, stirring occasionally. As it cooks, the flour and starch from the pasta water will naturally thicken the sauce to a silky, pourable consistency.
- Incorporate Parmesan and Seasonings: Reduce the heat to low and stir in the grated Parmesan cheese. The cheese will melt into the sauce, enriching it with a creamy, velvety texture and a hint of nutty flavor. Taste and adjust the seasoning by adding salt and freshly ground black pepper. Remember that Parmesan is naturally salty, so add extra salt gradually if needed. At this stage, you can also mix in any cooked add-ins such as grilled chicken, sautéed shrimp, or roasted vegetables for extra flavor and texture.
- Combine Pasta and Sauce: Drain the pasta once it’s al dente and immediately transfer it to the skillet with the warm sauce. Toss everything together using tongs or a pasta spoon, ensuring each strand is thoroughly coated. The starch from the pasta will help bind the sauce, giving it that glossy, restaurant-style finish. If the sauce feels too thick, splash in a tablespoon or two of warm pasta water until you reach your desired consistency.
- Finish with Fresh Herbs: Sprinkle the chopped parsley over the coated pasta and give it one final gentle toss. The fresh herbs add a burst of color and a light, aromatic freshness that balances the rich, buttery sauce. If you prefer, you can also top with an extra dusting of Parmesan cheese or a drizzle of olive oil for added flavor.
- Serve and Enjoy Immediately: White wine pasta is best enjoyed right away while the sauce is creamy and smooth. Serve it directly from the skillet or plate it in shallow bowls for an elegant presentation. Pair with a crisp green salad or a slice of garlic bread for a complete Italian-inspired meal that feels indulgent yet effortless.
Notes
- Wine Choice: Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay for the best flavor balance. Avoid sweet wines, as they can make the sauce taste overly sugary.
- Alcohol Evaporation: Because this recipe has a short cooking time, not all alcohol will fully evaporate. If you’re serving this to children or prefer an alcohol-free version, substitute the wine with low-sodium vegetable broth and a splash of lemon juice for brightness.
- Cheese Tip: Grate Parmesan fresh from the block for a smoother texture and better melting quality. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Add-ins: Feel free to enhance your pasta by adding cooked chicken, shrimp, mushrooms, or spinach during the final toss for extra protein and texture.
- Texture Control: If the sauce thickens too much, add a tablespoon of warm pasta water at a time until you reach a silky, pourable consistency.
- Serving Temperature: This pasta is best served immediately while the sauce is creamy and glossy. Reheating may cause the sauce to thicken slightly, so loosen it with a bit of water or broth when warming up.
- Freshness Matters: Use fresh garlic and fresh lemon juice—these ingredients make a huge difference in the sauce’s brightness and flavor.
Chef’s Secrets: Crafting the Perfect White Wine Sauce
The key to making a luxurious white wine pasta lies in the balance between acidity, fat, and salt.
Always cook your roux just until the raw flour taste disappears—about one minute—to avoid a chalky texture.
When adding wine, pour it slowly and whisk constantly to create a smooth emulsion.
Using pasta water is another secret weapon—it contains starch that helps the sauce cling beautifully to the noodles, giving that signature restaurant-style sheen.
Finally, avoid overcooking the garlic.
A gentle sauté is all it takes to bring out its fragrance without bitterness.
These small but crucial details are what transform a simple pasta dish into something truly gourmet.
Serving Suggestions: Elevate Every Plate
This white wine pasta pairs beautifully with light, fresh sides that complement its delicate flavors.
A crisp green salad dressed with lemon vinaigrette or balsamic glaze adds a refreshing contrast.
Garlic bread or warm ciabatta slices are perfect for soaking up the extra sauce.
For a heartier meal, top the pasta with seared shrimp, grilled chicken, or roasted vegetables.
A glass of the same dry white wine used in the sauce makes an elegant pairing that ties the meal together.
For an extra touch, sprinkle toasted breadcrumbs or fresh basil on top just before serving—these add crunch and color that make the dish feel special yet effortless.
Storage Tips: Keeping Leftovers Fresh and Flavorful
If you have leftovers, store the pasta in an airtight container and refrigerate for up to 3 days.
To reheat, place it in a skillet over low heat with a splash of water, broth, or a drizzle of olive oil to loosen the sauce and restore its creamy texture.
Avoid microwaving for long periods, as this can dry out the pasta and cause uneven heating.
For longer storage, the sauce (without pasta) can be frozen for up to 1 month.
When reheating frozen sauce, thaw it in the refrigerator overnight, then warm it gently on the stove while whisking to bring back its silky consistency.
Frequently Asked Questions
1. Can I make this recipe without wine?
Yes, absolutely! If you prefer not to use alcohol, replace the white wine with a mix of vegetable broth and an extra teaspoon of lemon juice.
This maintains the same tangy flavor profile while keeping the sauce light and aromatic.
2. What’s the best pasta shape for this dish?
Linguine, fettuccine, or penne work best because their surfaces hold onto the sauce perfectly.
However, you can use any pasta you love—just remember that thinner noodles absorb sauce faster, so toss them gently to avoid overcoating.
3. Can I make the sauce ahead of time?
Yes, the sauce can be made in advance and refrigerated for up to 2 days. Reheat it slowly in a skillet and whisk in a bit of warm water or broth to revive the creamy texture before tossing with freshly cooked pasta.
4. Is this recipe vegetarian-friendly?
Yes, it’s completely vegetarian as written. Just make sure your Parmesan is labeled “vegetarian” or “rennet-free,” as traditional Parmesan may contain animal-derived enzymes.
5. Can I freeze white wine pasta?
While pasta itself doesn’t freeze well once mixed with sauce, you can freeze the sauce separately for up to 1 month.
When ready to serve, cook fresh pasta and toss it with the reheated sauce for the best texture and flavor.
