Plant-Based Deliciousness

White Wine Alfredo Sauce

My husband could probably eat fettuccine Alfredo every day of his life and I’ve experimented with various combinations over the years. ┬áMost were tasty, some were so-so, but this one has emerged as the clear favorite:
White Wine Alfredo Sauce


  • 4 TBSP butter
  • 4 TBSP all-purpose flour
  • 1c. heavy cream
  • 1 cup chicken flavored broth (Better Than Boullion makes a great veg version)
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cupParmesan and Romano cheese, shredded
  • 3 tablespoons Italian flat-leaf parsley, chopped
  • 5 cloves garlic, minced
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup dry white wine
  • salt and pepper, to taste


  1. In a medium-size sauce pan, melt butter over low heat.
  2. Add flour. Cook and stir with a whisk until well blended. (2-3 min.)
  3. Stir in cream and broth.
  4. Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency. If the sauce begins to get a little too thick, just thin it back out with a splash of wine or broth.
  5. Toss with cooked pasta and serve warm.
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