What is white wine sauce made of?

This sauce is a simple, flavorful pasta sauce made by simmering dry white wine with garlic, shallots, and vegan butter or olive oil. The wine reduces, intensifying its flavor, while pasta water helps emulsify everything into a glossy, silky sauce. It’s a light, dairy-free alternative to cream-based sauces, perfect for pairing with fresh herbs, olives, or a squeeze of lemon.

What wine is best for a white wine sauce?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best, as they add acidity and depth without overpowering the dish. Avoid sweet wines like Riesling or Moscato, which can make the sauce taste too sweet.

How do you make white wine sauce for pasta?

Sauté shallots and garlic in vegan butter until soft, then deglaze the pan with white wine and let it reduce. Add pasta water to help create a silky, emulsified sauce, then toss in cooked pasta until everything is coated. Finish with fresh parsley, briny olives, or a squeeze of lemon for extra brightness.

White Wine Sauce For Pasta | Olives for Dinner

Ingredients

for the sauce

1/4 cup vegan butter
2 shallots, minced
6-8 cloves of garlic, minced
2 tablespoons olive oil
1/3 cup white wine
1 teaspoon garlic powder
1/3 cup reserved pasta water

to finish

2 servings pasta (I used 200 grams Bucatini pasta)
a few tablespoons of olive oil and a generous amount of salt, to season the pasta water
12 oil-cured olives, pitted and chopped
a handful of fresh parsley, chopped
crusty bread, warmed in the oven or toaster, with extra vegan butter to slather it with

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Instructions

Build the Flavor Base: Melt the vegan butter in a wide skillet over medium heat. Once bubbly, lower the heat to medium-low and add the shallots. Cook for about 5 minutes until soft and translucent.
Infuse with Garlic: Stir in the minced garlic and olive oil, letting everything cook for another 5 minutes. Keep the heat low so the garlic softens without browning.
Deglaze with Wine: Increase the heat to medium-high, then pour in the white wine, scraping up any browned bits. Let it cook for about 2 minutes until slightly reduced.
Season & Simmer: Lower the heat again and add the garlic powder. Let the sauce gently simmer while you cook the pasta.
Cook the Pasta: Bring a large pot of well-salted water to a boil and cook the pasta according to the package instructions. Before draining, reserve ⅓ cup of the pasta water.
Toss & Coat: Use tongs to transfer the pasta directly into the skillet with the sauce, then add in the ⅓ cup reserved pasta water and toss over medium-low heat until the sauce turns glossy and clings to every strand.
Finish & Serve: Stir in the chopped olives and fresh parsley, then divide into bowls. Serve immediately with warm crusty bread on the side.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or extra olive oil to loosen the sauce.
Wine Choice: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor. Avoid sweet wines.
Gluten-Free Option: Swap in your favorite gluten-free pasta—brown rice or chickpea pasta works well!
Add-Ins: Try sautéed mushrooms, roasted cherry tomatoes, or vegan chicken for extra texture and flavor.

Author: erin wysocarski
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sautéed, Boiled
Cuisine: Italian
Diet: Vegan