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Homemade Rosemary and Garlic White Wine Sauce

Homemade rosemary and garlic white wine sauce
Today on the blog I’m bringing you THE date night meal.

Want to have a special date night at home? Make this!

Homemade rosemary and garlic white wine sauce
My husband had been telling me about recipe he makes for awhile, but we never got around to making it.

This sauce is creamy, cheesy, and full of fresh garlic and rosemary with sauteed mushrooms mixed in.

Heaven. It’s one of those meals you just don’t want to stop eating!

Homemade rosemary and garlic white wine sauce
We ate ours with whole wheat fusili noodles, but really you could serve this sauce on anything.

It would go great on spaghetti, noodles, or veggies!

Homemade-rosemary-and-garlic-white-wine-sauce-4
This sauce tastes so rich and creamy you’ll want seconds…and thirds!

We ate leftovers several times and the sauce reheats great!

Homemade rosemary and garlic white wine sauce
This recipe is a little more time consuming than most of my recipes, but it’s so worth it!

It’s relatively simple and sure to impress!

Yield: 1 batch of sauce

Homemade Rosemary and Garlic White Wine Sauce

Homemade Rosemary and Garlic White Wine Sauce

rosemary and garlic white wine sauce

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 16 oz mushrooms, rinsed and chopped
  • 1 head of garlic (around 10 large cloves), finely diced or minced
  • 1 cup freshly grated parmesan cheese, plus more for topping
  • 3 oz block of asiago cheese, grated
  • 2 cups white wine (I used Moscato)
  • 4 cups organic heavy whipping cream
  • 2 tablespoons freshly chopped rosemary
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • Pasta of choice

Instructions

  1. Using a large skillet, cook mushrooms, 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, and 1/4 teaspoon pepper on medium high heat for around 10 minutes, or until mushrooms cook out their liquid
  2. Drain mushrooms of liquid if necessary.
  3. Add wine, fresh rosemary, and minced garlic to the mushroom skillet
  4. Cook around 12 minutes on medium heat
  5. Add heavy whipping cream and stir on medium heat for around 25 minutes, allowing sauce to thicken.
  6. Add 1 cup of freshly grated parmesan cheese and 3 oz of grated asiago.
  7. Serve with pasta of choice and top with additional grated parmesan

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 489Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 122mgSodium: 380mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 11g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!


 

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Dean Shannon

Saturday 23rd of July 2016

I don't like rosemary I would add some mushrooms of different types and make the sauce using fresh thyme

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