This Garlic Butter White Wine Pasta with Fresh Herbs recipe is SO good! The creamy sauce is easy to make but impresses even the most complicated guests with parmesan and lemon flavors!
Are you seeing what I’m seeing? Oh garlic butter white wine pasta bliss, how I love thee.
Plus this whole fresh herb thing. I’m just saying yes, yes and yes again to covering my spaghetti first in garlic-butter-white-wine-creamy goodness and then sprinkling them with ultra flavorful greens.
Do I even need to mention the cheese? It’s pasta’s best friend after all.
Today I’m super live blogging your way because I have not exactly been the epitome of efficiency lately.
As in, this spaghetti dish will take you less than 30 minutes to prepare, yet it took me about a million hours with styling and photographing.
I’ve been trying really hard to get things done in a speedier way but somehow my brain capacities have seen a considerable decrease.
I want to say I fully blame Baby Savory’s sleeping habits but I guess I have to attribute more of it to other circumstances.
Something like the grey and horrible and just plain evil weather we’ve been having over the past few weeks.
Today spring seems to FINALLY have arrived in Switzerland, just when I wanted to start fretting about it.
But I’m happy I don’t have to do this now, because if there’s one thing that’s out of my character it’s complaining (<- LIES, I’m the queen of whining).
So, back to this pasta dish. As I just said, it’s usually extremely quick and easy to make.
Just don’t try to do it in the fashion of me, which involves burning the onions because OH-EM-GEE I have to photograph this, turning the bread crumbs and herbs into mush because NO, they don’t need to be roasted and then finally plating the food in seven different ways.
It could always look better, right?
Right. Nora being efficient since nineteenhundrednever. It’s probably old age’s fault.
But if you just take some pasta (I made fresh but that’s entirely optional and it works like a charm with whatever you have sitting in your pantry), cook the easy-peasy sauce and make some herbed breadcrumbs along the side – it’s a seriously quick and tasty affair.
I’d even say it’s pretty and sophisticated enough to serve to dinner guests and you can always add some chicken or shrimp if you wish.
You can change it up and make it your own by using your favorite blend of herbs or add baby kale, baby spinach or wild garlic for a bit of a twist.
Now if you’ll excuse me, Baby Savory has once again discovered the merits of crawling underneath the kitchen table and I need to go free her.
Printable recipe
Garlic Butter White Wine Pasta with Fresh Herbs
Recipe details
Ingredients
- 1 (12-oz) box spaghetti or other long pasta shapes
- 1 cup crusty bread torn into small pieces
- 3 tablespoons olive oil divided
- 2 cups fresh herbs (I used a mix of parsley chervil and tarragon)
- 2 shallots chopped
- 5 cloves garlic finely minced
- ½ teaspoon chili flakes
- 1 cup white wine
- 1 bayleaf
- 1 ½ cups chicken stock or more as needed
- ½ cup heavy cream or moree as needed
- 2 tablespoons butter
- salt & pepper to taste
- finely grated lemon zest extra chili flakes, parmesan cheese and watercress, to serve
Instructions
- Make the breadcrumbs by roasting the bread in one tablespoon olive oil until completely toasted, about five to ten minutes. Chop the herbs and add to the breadcrumbs right before serving to prevent from getting soggy.
- Bring a large pot of water to the boil, salt generously and cook the pasta just al dente.
- In the meantime, heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the shallots and cook for a minute. Add the minced garlic and chili flakes and cook for another two minutes. Deglaze with the white wine, add the bayleaf and simmer for three minutes. Pour in 1 ½ cups chicken stock and cook for another five minutes. If the sauce seems too dry, add more stock. Take off the heat, stir in the cream and butter and season with salt and pepper to taste. Again, if the sauce seems too dry, add more cream tablespoon by tablespoon until you like the consistency.
- Toss the hot pasta with the sauce, divide between four plates and top with breadcrumbs, finely grated lemon zest, extra chili and parmesan cheese. Serve with watercress, if desired.
Stine says
This sauce is the bomb! I added butterfried mushrooms (1 lb) and 1/4 cup of parmesan with great success. The whole flat smelled amazing, my guests were drooling while waiting for it to be done and practically licked their plates afterwards. Its a pretty heavy meal, but so good and easy to make. Thank you!
Nora says
I’m so glad you and your guests enjoyed this recipe, Stine!
Marianela says
I love the recipe and photography. Thank you for sharing!
Val says
I made this exactly to the recipe except instead of heavy cream I used cashew cream. It. Was. Mind BLOWING! So much so, I’ve been telling everyone about it and am throwing a party this Friday based solely on this for dinner!
I have a slight reaction to dairy, but appreciate the richness and comfort food satisfaction it brings to a dish. Especially heavy cream in any pasta dish! So it was very hard to go through all the work in this recipe to possibly ruin it with fake cream. Boy was I mistaken. I think it’s better than dairy! I have pics and will let you know how everyone loves the pasta on Friday. 🙂 Bravo on an AMAZING and simply delicious recipe!
Nora says
Cashew cream must be an amazing dairy-free sub for cream here, thanks for testing it (and reporting back!). I’m so happy you liked the recipe – and I hope your dinner party guests cleaned their plates 🙂
Andrew Sweeney says
Nora – this was fantastic! Thanks so much for the recipe.
Charlotte Graham says
Oh my gracious, I am so happy I just found your blog! This looks delish — can’t wait to try it! 🙂
Nora says
Thank you so much, Charlotte! I hope you’ll love the pasta 🙂
Sumit says
Hi Nora,
It’s looks sensational and delicious. It is one of my favorites.
Nora says
Thank you Sumit!
Izzy says
Everytime I look at these photos my mouth waters! Non-tomato sauces like this are my favorite to top pasta with, I feel like they are so much better than red sauce! And that garlic butter sounds oh so good! Also, watercress belongs on everything these days 🙂
Nora says
We should totally have a watercress party! 😀 Thanks Izzy!
Alice @ Hip Foodie Mom says
Nora, this pasta is gorgeous!!! making this!!!
Nora says
Thanks Alice!
Cheyanne says
Nora, This pasta looks simply delicious. I’m drooling just envisioning my fork twirling a heaping amount of this pasta for my mouth to slurp up! Nom, Nom, Slurp, Slurp, Slurp…. Thanks for sharing, girlie! 🙂
Nora says
Ugh, could you stop making eating noises on my blog? Joking, that’s all I ever want to do – make people endlessly hungry 😀 thanks for visiting Cheyanne <3
Ohmydish says
This looks so good, might just be a new favorite dish!
Nora says
Aww, thanks!
Thalia @ butter and brioche says
Definitely craving a bowl of this pasta right now.. gosh it looks good Nora!
Nora says
Thanks Thalia!
Natalie @ Tastes Lovely says
Simply amazing. Amazing! Nora! You are amazing! I love your photography and recipes and writing. Someday I wan to come alllll the way to Switzerland and cook dinner with you : )
Nora says
YES! Do it and bring your baby chickens along 😀
Katie says
you are an amazing photographer! All that time you put into your photos really pays off! And this pasta looks Awesome! Pasta + Wine??!! My to favorite things 🙂
Nora says
Aww you’re too sweet Katie! Thanks!
Katalina @ Peas and Peonies says
I read garlic butter and white wine, I saw the photos, the cheese, the fresh hers and I realized that this is perfection and I need it in my life asap!
Nora says
Aww thanks Katalina!
Kathy @ Olives & Garlic says
Drool worthy and the pics are just stunning Nora. Yummy.
Nora says
Thank you so much Kathy!
Mariah @ Mariah’s Pleasing Plates says
WOW Nora. This pasta looks incredible! Such gorgeous photos! That garlic butter wine sauce is killer!
Nora says
Thanks Mariah 🙂
Liz @ Floating Kitchen says
Breadcrumbs in pasta are just the best thing ever. Soooo good! Also, it was snowing here today. WHAAAAT. I’m whining about it. Where is my Spring?? GAH. I need to face plant into this pasta bowl to make myself feel better.
Nora says
Nooooo 🙁 That’s so mean 🙁 I’ll send you some of my spring 🙂 Thanks for stopping by Liz!
Ashley | The Recipe Rebel says
Um, these gorgeous photos make me want to face plant into this bowl of pasta even more than I normally want to face plant into a bowl of garlic-herb-butter-wine-wonderful pasta. Which is A LOT.
Nora says
Haha, thanks Ashley!
Caralyn @ glutenfreehappytummy says
truly stunning
Nora says
Thank you Caralyn!
Danielle says
This dish looks so delicious, Nora! I absolutely love that it’s full of fresh herbs, I’ve been looking for ways to use the ones we’re growing. Beautiful pictures too!
Nora says
Haha, two years ago my peppermint and lemon balm were going CRAZY and I had no idea how to use them apart from making tea 😀 There need to be more recipes to help us use our herbs 🙂 Thanks for stopping by Danielle!
Mary Frances says
This looks so mouthwateringly delicious and your photos are absolutely gorgeous. It’s truly the simple things.
Nora says
Thank you very much Mary Frances!
marcie says
Gorgeous plate of pasta! This is my kind of dish. 🙂
Sarah@ Whole and Heavenly Oven says
Ummm. Just GIMME. Nora, my gosh these noodles are beyond gorgeous! I’m seriously crushing on the crusty bread cubes and all those uber-fresh herbs!
Nora says
Here *passes bowl* 😉 Thanks Sarah!