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Creamy Mushroom and White Wine Pasta Sauce
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I want to say straight out that this isn’t just your everyday creamy mushroom pasta. The white wine brings a whole extra element to this dish, with its slightly tangy, slightly fruity notes, and it cuts through the luxurious creamy sauce just beautifully.
Add plenty of buttery garlic mushrooms and heaps of fresh parsley, and this white wine pasta is an absolute stunner of a dish.
And, by the way – if you’re not a mushroom lover, you could swap them for a different vegetable instead. The white wine sauce would also be incredible made with some grated zucchini, finely chopped red peppers, or even cherry tomatoes!
Why You’ll Love This Recipe
- The flavours are unreal – the white wine really lifts the creamy sauce to the next level, with no extra effort required.
- It’s super easy to make, but ends up seeming quite fancy (the best kind of meal) – perfect for serving to guests!
- The white wine sauce could be used in any number of other ways, if you don’t want pasta – you could even just make super posh mushrooms on toast!
Ingredients
Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like butter and black pepper. See the printable recipe card below for detailed ingredient quantities.
- pasta. Any shape works, long or short – I love farfalle, tagliatelle, mafalde, or spirali.
- mushrooms (I used chestnut mushrooms, but just choose your favourites)
- dry white wine
- onion
- garlic
- cream (single or double work fine)
- vegetable stock
- fresh parsley
Becca’s Top Tip
Don’t feel you need to buy an expensive bottle of wine – I’ve found a cheap, dry white wine works as well as anything else.
Instructions
Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.
Step 1: Sauté the mushrooms and onion in butter.
Step 2: Add the white wine and simmer for a few minutes to cook off the alcohol.
Step 3: Add the cream, and bring together until you have a luscious, creamy white wine sauce.
Step 4: Serve with pasta and plenty of fresh parsley.
Becca’s Top Tip
If you don’t fancy pasta, you can use the white wine mushroom sauce in other ways too – try it on baked tofu, for example!
Recipe FAQs
What type of white wine should I use for white wine sauce?
You don’t need to use an expensive wine to make white wine sauce. Any crisp, dry white wine will work nicely – perhaps a Sauvignon blanc or Pinot grigio (Pinot gris).
Can I add other vegetables to the sauce?
If you’re not a fan of mushrooms, or you just want to add some extra flavours and textures to the sauce, you can easily add different vegetables. I’d try grated zucchini (courgette) or thinly sliced red peppers.
How can I store leftover sauce?
This sauce is best eaten straight away. However, if you do have any sauce left over, store it in the fridge in an air-tight tub for 2-3 days. It can be reheated on the stovetop or in the microwave.
Creamy Mushroom and White Wine Pasta Sauce
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This luxurious white wine pasta sauce is made with creamy garlic mushrooms and plenty of fresh parsley – so easy to make, but so impressive and perfect for serving to guests!
Servings 2 people
Calories 679kcal
Ingredients
- 160 g (~ 5 1/2 oz) pasta (I used farfalle)
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 onion, finely diced
- 250 g mushrooms (I used chestnut mushrooms)
- 3 cloves garlic, minced
- 250 ml (~ 1 cup) dry white wine
- 1/2 vegetable stock cube, crumbled
- 125 ml (~ 1/2 cup) cream (I used single cream)
- Black pepper
- Few sprigs fresh parsley, chopped
Instructions
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Boil the pasta in plenty of water until cooked al dente – approximately 12 minutes.
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Meanwhile, melt the butter with the oil in a frying pan over a medium heat, and add the chopped onion. Cook for a few minutes, until slightly soft and fragrant, then add the mushrooms and the minced garlic. Cook for a further 5 minutes, until the mushrooms and onion are soft.
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Next, add the white wine to the pan with the mushrooms, and raise the heat a little (medium-high), to bring the wine to a simmer. Crumble the stock cube into the liquid, allowing it to dissolve. Cook for a few minutes, in order to cook off the alcohol.
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Turn the heat back down to medium-low, and stir in the cream. Add plenty of black pepper and most of the fresh parsley (save a little back for garnish), and mix to combine.
Nutrition
Serving: 1portion | Calories: 679kcal | Carbohydrates: 78.5g | Protein: 19.6g | Fat: 26.7g | Saturated Fat: 11.9g | Cholesterol: 123mg | Sodium: 77mg | Potassium: 870mg | Fiber: 3.6g | Sugar: 7.3g | Calcium: 167mg | Iron: 8mg
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