A delicious recipe for white wine pasta sauce. You can use it in a numerous pasta recipes, either with vegetables only or with meat and a mix of veggies. Your choice.
White wine pasta sauce can be used for so many and so delicious pasta recipes and not only. You can use it with other type of meals as well.
You need to note down this great recipes, from the classic white wine pasta sauce to more complex ones.
Standard white wine pasta sauce:
- 30 gr. salty butter
- 100 ml of white wine
- 2 tablespoons of sour cream
- salt, pepper
Place the white wine in a cooking pot and bring to simmer. Add salt, pepper, cream, stir and add the butter. Mix well until all ingredients are blended.
White wine pasta sauce recipe that may be used with chicken breasts or pork breasts pastas:
A smooth creamy white sauce with infused flavors of mustard, wine and thyme.
Ready In: 20 minutes Calories: 274 per serving, fat: 25 g
Ingredients for 6 servings:
- 25 g butter
- 2 shallots (or 1 onion, water, small), finely chopped
- 1 tablespoon fresh thyme
- 300 ml white wine, dry
- Fat sour cream 250 ml
- 1 tablespoon Dijon mustard
- lemon juice
In an adherent dish, melt butter and cook onion and thyme for a few minutes over low heat until the onion is glassy, but not browned.
Put the wine and continue to keep the heat for 10 minutes, when it starts to boil until the quantity of liquid is reduced by half.
Add cream and mustard and let it simmer. Add a few drops of lemon juice and sprinkle with freshly ground black pepper. Strain sauce through a sieve, pour it over the pasta.
White wine pasta sauce with mushrooms:
Ingredients (for 2 people)
- 250 g mushrooms,
- 100 ml dry white wine
- 80 g butter,
- chopped parsley leaves,
- freshly ground pepper.
Preparation: Clean the mushrooms, place it under running water, then dry on a kitchen towel.
In a skillet heat the butter, place mushrooms, white wine and keep on high heat for 5-7 minutes. Mix the mushrooms with care not to break too hard.
Add remaining butter, with salt, pepper and continue cooking until the mushrooms are tender and sauce of wine has blended.
Serve immediately sprinkled with parsley.
Published in: Cooking