White Wine Pasta With Artichokes

Take pasta night to the next level with this creamy, gluten-free White Wine Pasta With Artichokes! This simple, yet sophisticated meal will be on the table in just 30 minutes!

Whether you’re in need of the perfect dinner party dish, date night meal, or just want a change from spaghetti and meatballs, you’ve come to the right place!

This recipe for pasta with artichoke hearts is sure to be a hit! 

Easy to make with a perfectly creamy white wine pasta sauce and a generous sprinkling of Parmigiano-Reggiano, this delightful dish is one you’ll want to make again and again.

If you love pasta recipes, be sure to check out my gluten-free pasta recipe for all my tips for cooking it perfectly each and every time!

This White Wine Pasta Recipe Is…

• Easy to make: The white wine pasta sauce comes together easily in a skillet with simple ingredients.
• Full of flavor: Semi-sweet white wine, shallot, garlic, and fresh thyme create the perfect combination of flavors in this creamy artichoke pasta.
• Great for any occasion: Whether you’re hosting an elegant dinner or want to elevate your weekly pasta night routine, this hearty and satisfying artichoke heart pasta is the perfect recipe!

Ingredients

Here’s a look at the simple ingredients you’ll need to make this white wine artichoke pasta recipe. 

• Gluten-Free Fettuccine: You can use your favorite store-bought brand or make your own.
• Olive Oil: Choose a high-quality extra virgin olive oil for the best flavor. 
• Aromatics: Shallot, garlic, and fresh thyme work together to provide depth of flavor to the sauce. I chose shallot instead of onion for its less potent, more mild flavor.
• White Wine: I recommend a semi-dry to semi-sweet white wine for this white wine cream sauce pasta.
• Salt & Pepper: Use each to taste for seasoning.
• Artichoke: You’ll need one fresh cooked and chopped artichoke heart for this recipe.
• Cream Cheese: I find that using cream cheese makes the best white wine sauce for pasta. I suggest using full-fat cream cheese as the lower fat versions may not thicken the sauce as well. 
• Parmigiano-Reggiano: I recommend freshly grated or shredded but you can use pre-shredded if preferred.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make White Wine Pasta

Get started by heating olive oil in a skillet over medium low to medium heat. 

1. Step 1: Cook the aromatics. Add the shallots and thyme sprigs to the heated skillet and cook until the shallots are soft or slightly browned. Then add the garlic and continue to cook. 
2. Step 2: Add the wine. Pour half of the wine into the skillet and lower the heat. Stir and let simmer until the liquid begins to evaporate. Then stir in the rest of the wine and allow the liquid to evaporate by almost half. Remove and discard the thyme sprigs.
3. Step 3: Make the sauce. Add the cream cheese and break it apart in the pan. Stir often until frothy bubbles begin to form. You can lower the heat if you find that too much froth is forming. Stir in the artichoke heart, salt, and pepper. 
4. Step 4: Make the pasta. While you are making the sauce, cook the pasta according to package directions.
5. Step 5: Combine the sauce with the pasta. Add the pasta to the sauce and mix until the sauce is well incorporated with the pasta. Season with salt and pepper and top with Parmigiano-Reggiano and fresh, chopped thyme.

Variations

• Pasta: If you can’t find gluten-free fettuccine, feel free to swap it for another shape such as spaghetti, penne or rotini.
• Parmigiano-Reggiano: You can try using different hard Italian cheeses such as Pecorino Romano, Grana Padano, or Asiago.
• Dairy-Free: If you have a dairy allergy or intolerance, swap the cream cheese for a non-dairy version and use vegan Parmesan-style shreds.
• Mix-ins & Toppings: Feel free to mix in some sauteed veggies such as broccoli, zucchini, mushrooms, or spinach. You could also try adding some sun-dried tomatoes or toasted pine nuts. Garnish with crushed red pepper flakes or other fresh herbs such as parsley or basil.

Serving Suggestions

This white wine pasta is great as a main or as a side dish. Here are some ways to serve it:

• Make it the star of your dinner party with a simple salad as an appetizer, a glass of white wine, and your favorite gluten-free chocolate dessert.
• Enjoy this pasta with a side of your favorite gluten-free bread and herbed olive oil for dipping.
• Serve it as a side with the protein of your choice such as grilled chicken or a juicy steak.

Tips & Tricks

• Choose the perfect wine: In my opinion, the best white wine for pasta when making a dish like this is a semi-sweet one such as Riesling or a semi-dry one such as Pinot Grigio or Sauvignon Blanc. 
• Adjust the cheese: If you find the pasta tastes a bit too sweet for you, add more Parmigiano-Reggiano which will help balance out the flavors.
• Be patient: When you first add the cream cheese, you’ll notice that clumps will form. But as you continue to cook it, you’ll see that the sauce will begin to thicken and bubble, and a frothy layer will begin to form. From this point on, the sauce will begin to smooth out as you stir.
• Store in the refrigerator: Although this dish is best enjoyed immediately, leftovers can be stored in an airtight container in the refrigerator for up to three days. Since gluten-free pasta doesn’t hold up as well as traditional wheat-based pasta, you may find it breaks apart or gets a bit mushy when reheated.

White Wine Pasta with Artichokes

Jennifer Reidy

Take pasta night to the next level with this creamy, gluten-free White Wine Pasta With Artichokes! Full of flavor, easy to make, and ready in just 30 minutes!

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 25 minutes mins

Total Time 32 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

  

• 12 ounces gluten free fettuccine
• 2-3 tablespoons Olive oil
• 1 large shallot
• 2 large garlic cloves
• 2 cups White wine Not be too dry, yet not too sweet. I recommend a semi-dry to semi-sweet white wine. If the pasta tastes a bit too sweet for you, add more Parmigiano-Reggiano for balance.
• 4-8 fresh thyme sprigs
• Kosher salt and ground pepper
• 1 artichoke heart
• 4-6 ounces cream cheese
• shredded Parmigiano-Reggiano

Instructions

 

• Heat olive oil in a skillet over medium low to medium heat. Add chopped shallots and about 4 fresh thyme sprigs. Let shallots cook until soft or slightly browned, about 5-7 minutes. When shallots are softened, add garlic and cook for another minute.
• Pour one cup of white wine into skillet and lower heat. Stir and let simmer for a bit, until water begins to evaporate a little. Add second cup of wine and stir. Let liquid evaporate by almost half. Remove fresh thyme sprigs and discard.
• Add cream cheese and break apart in pan, then stir. It will look clumpy and messy, but be patient. Stir often for about 5-7 minutes, or until frothy bubbles begin to form. Add a hefty pinch of salt and pepper. Lower heat more if too much froth forms. Stir until a smooth and creamy sauce has formed.
• Add chopped artichoke heart (here is a fresh artichoke heart recipe to use.) If using canned, take a big scoop or two, and that should be good. The canned hearts are usually served as 'halves.' Add a hefty pinch of salt and pepper then stir sauce until mixed.
• While making sauce, boil and cook pasta. Drain pasta when finished. When sauce is finished, carefully add pasta to sauce. Mix gently with plastic thongs until pasta and sauce are mixed thoroughly. Add a pinch of salt and pepper to taste.
• Top with freshly grated Parmesiano-Reggiano cheese and more fresh thyme, chopped.

Notes

• Choose the perfect wine: In my opinion, the best white wine for pasta when making a dish like this is a semi-sweet one such as Riesling or a semi-dry one such as Pinot Grigio or Sauvignon Blanc. 
• Adjust the cheese: If you find the pasta tastes a bit too sweet for you, add more Parmigiano-Reggiano which will help balance out the flavors.
• Be patient: When you first add the cream cheese, you’ll notice that clumps will form. But as you continue to cook it, you’ll see that the sauce will begin to thicken and bubble, and a frothy layer will begin to form. From this point on, the sauce will begin to smooth out as you stir.
• Store in the refrigerator: Although this dish is best enjoyed immediately, leftovers can be stored in an airtight container in the refrigerator for up to three days. Since gluten-free pasta doesn’t hold up as well as traditional wheat-based pasta, you may find it breaks apart or gets a bit mushy when reheated.

Keyword white wine pasta, white wine pasta sauce