Recipe: creamy white wine sauce over pasta

Do you want to look like you’ve pulled off a fancy meal with very little work?  I know I do! Please.  Who wouldn’t want that?!

My go-to dinner guest meal when I’m in a hurry or being just plain lazy is a white cream sauce with pasta and chicken along with a vegetable on the side.  It feels classy with a glass of wine, if you plate it right, it looks elegant, and requires very little actual work.  Also?  It’s delicious.  Even better, right?  *wink*  This recipe is pretty versatile.  It’s my favorite version that a lot of people compliment.  But feel free to switch it up, make it your own, and tell me how it went!

Creamy White Wine Sauce


3 tbs butter
3 tbs potato starch (or thickener of your choice)
1 tbs finely ground powdered garlic (mine is very potent. You may want more or the same depending on your taste)
2 tbs oregano
3 tbs olive oil (I used my tuscan herb infused olive oil for a bit of extra flavor)
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated parmesean cheese
2/3 cup white wine (I used chardonnay — what I had on hand.)


Melt butter over med heat in a sauce pan.  Stir in the potato starch, garlic, oregano, salt, and pepper (salt and pepper use to taste).  This will create a paste.  Add in your olive oil and let the flavors infuse for a minute.  Pour in the heavy cream and whole milk and turn the heat up just a bit and stir till the sauce starts to thicken a bit.  At that point, add the parmesean cheese and continue to stir.  Your sauce should become very thick — this as a dense gravy.  At that point, stir in the white wine, which will thin out the sauce back to the consistency of a white wine sauce.  Turn the heat down to low, just enough to keep the sauce heated, but don’t allow it to boil or “cook.” 

Serve over a pasta of your choice (I used quinoa fettuccine noodles), and/or if you’re not vegetarian, the pasta pairs very well with herbed chicken.  Since I had leftover shredded chicken, I decided to use up what I already had cooked, so I topped the pasta with the chicken.  It tasted quite good! 

This recipe is gluten free (depending on your pasta choice), is egg free, soy free, and vegetarian if you omit any meat

By the way, I hope everyone is having a lovely holiday season!  New Year’s is coming, so be on the lookout for my tips and ideas on the infamous “resolutions!”


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