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plate of tortellini with white wine cream sauce, toasted bread and spinach

white wine cream sauce

  • Author: Brittney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4


This mouthwatering white wine cream sauce is rich, creamy and loaded with fresh spinach!


  • pasta, ravioli or gnocchi about 10 oz (300 g)
  • butter 2 tbsp (30 g)
  • garlic, minced 2 cloves
  • red pepper flakes ½ tsp
  • white wine ¾ c (180 ml)
  • heavy cream 1 c (240 ml)
  • fresh spinach 2 handfuls (80 g)
  • grated parmesan ¼ c (20 g)
  • salt to taste


  1. Cook the pasta according to package instructions.
  2. While the pasta is cooking, melt the butter in a skillet over medium heat.
  3. Add the garlic and cook for two minutes. Stir in the red pepper flakes.
  4. Add the white wine and cook for 5 minutes or until it has reduced by about half.
  5. Pour in the heavy cream. Increase heat to a light boil and simmer for 5-8 minutes or until the sauce has thickened. Stir frequently.
  6. Reduce heat and stir in the spinach. Cook until wilted.
  7. Remove from heat and stir in the parmesan. Season with salt to taste.
  8. Toss with the pasta and serve.


White wine: A dry white wine, such as Chardonnay or Sauvignon Blanc, works well in this recipe.

  • Category: dinner
  • Method: stovetop
  • Cuisine: italian

Keywords: white wine cream sauce