White Wine Pasta with Artichokes
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!
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.