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A close-up of a fork twirling pasta coated in a silky white wine sauce with garlic, parsley, and olives.

White Wine Sauce with Pasta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: erin wysocarski
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

A velvety white wine sauce that’s garlicky, buttery, and the perfect balance of fancy and effortless. The wine simmers into something rich and glossy, clinging to every strand of pasta like it was always meant to be there. Pour yourself a glass (for sipping and cooking), grab some crusty bread, and let’s do this.


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


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Season & Simmer: Lower the heat again and add the garlic powder. Let the sauce gently simmer while you cook the pasta.
  5. 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.
  6. 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.
  7. 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.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Sautéed, Boiled
  • Cuisine: Italian