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+ servings
Lemon Pasta topped with cherry tomatoes and fresh basil

White Wine Lemon Pasta Sauce Recipe

This Lemon Pasta in a Garlic White Wine Sauce is deliciously tangy, creamy and bursting with flavours. It’s a quick and easy meatless dinner that’s sure to be a crowd pleaser.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6


  • 1 box gluten free fettuccine (our favorite brand is Barilla)
  • 1/2 cup of your favorite white wine
  • 1 large lemon zested + juiced
  • 2 tablespoons salted butter
  • 4 garlic cloves minced
  • 1/3 cup parmesan cheese freshly grated + additional for serving
  • 1/4 cup whipping cream
  • extra-virgin olive oil
  • salt + pepper


  • cherry tomatoes
  • arugala
  • fresh basil


  • Cook the pasta in a large pot of salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
  • Once the pasta is finished cooking, scoop out about 1 cup of the pasta water and set aside before draining.
  • After draining the pasta, add olive oil to the pasta and set aside until the sauce is finished.
  • Add garlic and butter to the skillet and cook until the garlic starts to turn golden.
  • Add in the wine and lemon juice and simmer for 3-5 minutes.
  • Add the 1 cup of reserved pasta water, stir, and then add in the parmesan cheese stirring until melted.
  • Add whipping cream and lemon zest, simmer for about 1 minute.
  • Pour the lemon wine sauce with the fettuccine and toss until pasta is evenly coated with sauce. 
  • Serve warm with fresh basil, rainbow tomatoes, arugula and a glass of chilled white wine.