Garlic Butter White Wine Pasta with Fresh Herbs

Name: Garlic Butter White Wine Pasta with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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); 1/2 teaspoon chili flakes; 1 cup white wine; 1 bayleaf; 1 1/2 cups chicken stock (or more as needed); 1/2 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)

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4.94 from 16 votes

Jump to Recipe 04/07/15 | Updated: 05/24/20 | by Nora

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!

garlic butter pasta on white plate with text overlay

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.

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4.94 from 16 votes (11 ratings without comment)