White Wine Mushroom Sauce Pasta Recipe (No Cream)
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Jump to Recipe Watch VideoWhite Wine Mushroom Sauce Pasta is a bright and flavorful dinner loaded with sauteed garlic and mushrooms in a white wine sauce with no cream! This light pasta dinner is fancy enough for a date night meal, and is packed with flavor.
Ready in just 20 minutes, this is a lighter version of creamy mushroom sauce, without any dairy or heavy cream. Serve with a nice glass of your favorite white, easy homemade garlic knots, and a refreshing cucumber salad for a complete dinner you’ll love!
This mushroom white wine pasta received a full 10/10 on our homestead! It’s light, flavorful, and ready in 20 minutes. This easy recipe is simple enough to make on a weeknight, but can also be cooked for special occasions.
We found a great local farmer’s market down the road from us, and the last time I popped in they had some fresh local white mushrooms available. Needless to say, I bought half the stock so we’ve been enjoying delicious mushrooms in just about everything lately.
This mushroom white wine sauce pasta has no cream and is made with a light garlic and wine sauce. This simple sauce is easy to make, and using a really good white wine takes it to the next level!
This White Wine Mushroom Sauce Pasta Is:
- Light
- Flavorful
- Garlicky
- Simple
- Elegant
- Ready in 20 Minutes
- A Great Date Night Pasta Recipe
- Vegan, Gluten Free, and Dairy Free
30 Minute Pasta Recipes for Entertaining
This mushroom white wine pasta is what I call an Easy Weeknight Meal – which is on your table in about 15-20 minutes. These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a tasty homecooked meal but don’t want to spend hours in the kitchen.
Browse all our Easy Weeknight Meals, that are great for the whole family.
From soups and stews, to pastas and proteins – a delicious recipe can be on your table in no time. This easy sauce is great tossed with any pasta you have on hand!
What’s In White Wine Pasta Sauce With No Cream?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Long Pasta – I used a long linguine pasta for my recipe, but you can use any long pasta that you would normally enjoy. Use a gluten free variety if needed.
- Butter, plant-based
- Garlic: I use fresh garlic for a great depth of flavor!
- Mushrooms – you can use baby bella, cremini, white button mushrooms, or any kind of mushrooms you prefer. Wipe any dirt off the mushrooms with a damp paper towel before slicing.
- Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
- White Wine, I used a dry white wine like pinot grigio or sauvignon blanc.
- Fresh Parsley – adding fresh herbs brings a lot of flavor!
- Sea salt and black pepper
Optional Add-Ins & Sides
- Cooked protein – serving this up with chicken breasts or pork chops/pork tenderloin is a great way to make this a whole meal! You can even serve it with steak or red meat too.
- Parmesan cheese – to top the dish with extra flavor.
- Red Pepper Flakes – for a little extra heat!
- Serve with fresh vegetable sides like butter and garlic green beans or peas – or a simple salad!
Which White Wine Is Best for Cooking?
Make sure it’s a high quality wine that you were serve with dinner, and not a cheap cooking wine. I prefer to use a pinot grigio or sauvignon blanc for this white wine pasta recipe, as well as most other recipes that require white wine. I like the dryness of these wines, and the light sweetness they have.
If you want a more robust and flavorful white, then chardonnay would be a great choice. For a sweet wine, try a resiling. But for most of my pasta dishes, pinot grigio it is for me. I love finding different ways to cook with wine, and this homemade mushroom sauce is one of our favorite recipes. It’s a delicious meal with amazing flavorl, and a great option to make on a weeknight.
How Do I Make Mushroom and White Wine Sauce Pasta?
- Cook pasta according to package instructions. Drain pasta, and set aside while you make the sauce.
- In a pot, melt butter over medium heat and sauté the garlic for 4 to 5 minutes until it begins to lightly brown. Add the mushrooms, garlic salt, pepper, and thyme, and allow the mushrooms to cook for an additional 10 minutes with the lid off. While the mushrooms are reducing, cook the pasta according to package instructions.
- Add the white wine to the mushrooms. And continue to sauté on low heat.
- Once the pasta has finished cooking, add the pasta directly to the pot with the mushroom sauce. Top with fresh parsley. Taste, and add more salt and pepper if desired. Mangia!
Notes: If the sauce is too thick, add 1/4 cup of the pasta cooking liquid to the pot. If the sauce is too thin, add 1 tablespoon of corn starch or flour to thicken the sauce.
Eat Seasonal with This Mushroom Pasta
This mushroom sauce recipe is a great way to get in some mushrooms when they are in season! Mushrooms are available all year in stores, but by us they pop up in the late summer and fall.
We see tons of mushrooms growing on our homestead (however, we only eat varieties we buy in the store). While I made this pasta with white or cremini mushrooms, you can mix it up and use any mushroom variety you enjoy from the store. Enoki mushrooms or portabella slices would be fantastic also!
More Simple Recipes With Mushrooms
Mushroom Bourguignon Recipe (Vegan, Gluten Free, Dairy Free)
Sheet Pan Fajitas Veggies w/ Avocado Lime Crema
Clay Pot Chicken and Vegetables Recipe (Paleo, Whole30, Gluten Free)
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
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White Wine Mushroom Sauce Pasta (No Cream)
Ingredients
- 8 ounces long pasta gluten free if GF
- 2 tablespoons butter plant based
- 4 cloves garlic
- 1 lb mushrooms sliced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon fresh thyme
- 3/4 cup white wine I used a pinot grigio
- 1 cup fresh parsley chopped
Instructions
- Cook pasta according to package instructions. Drain, and set aside while you make the sauce.
- In a pot, melt the plant-based butter and saute the garlic for 4 to 5 minutes until it begins to lightly brown. Add the mushrooms, garlic salt, pepper, and thyme, and allow the mushrooms to cook for an additional 10 minutes with the lid off. While the mushrooms are reducing, cook the pasta in a separate pot according to package instructions.
- Add the white wine to the mushrooms. And continue to saute on low heat. The mushrooms should give off some liquid, this is what will help make the sauce.
- Once the pasta has finished cooking, drain the pasta and add directly to the pot with the mushroom sauce. Top with fresh parsley. Taste, and add more salt and pepper if desired. Mangia!
Video
Notes
Nutrition
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This was a hit for sure
This sauce compliments the noodles so well. We love it
A yummy pasta