This gluten free Pasta with White Wine Sauce and Sorrel is a nice change from heavy tomato based sauces and decadent creamy sauces. If you like to eat pasta year round adding this white wine sauce to your rotation is a must. I look forward to making it in the spring when I have sorrel in my garden but I substitute spinach the rest of the year.
This light, summery pasta dish is a perfect combination of ingredients from your garden or a local Farmer's Market. Serve it with a garden salad and a simple dessert like homemade Strawberry Cheesecake Ice Cream or some Mocha Cheesecake Brownies you just happen to have in the freezer.
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Ingredients for Pasta with White Wine Sauce
With variations you can come up with on the fly, it's really a year round recipe.
- gluten free pasta
- olive oil
- garlic cloves & onion
- zucchini
- green beans
- chicken stock
- white wine
- tomatoes
- frozen corn
- butter
- feta cheese
- fresh sorrel or spinach
- Parmesan cheese
See recipe card for exact amounts.
What is Sorrel
Sorrel is a tart, lemony herb that I fell in love with the first time I tried it. In those days you couldn't find it anywhere so I planted it. Still a rare find at my local markets so if you're intrigued buy sorrel seeds and plant some. You won't be sorry.
Sorrel grows well in my Canadian garden and comes back every year without fail. I cut from it all summer and it continues to grow until my garden is done in the fall.
Pasta with Fresh Sorrel and Feta is one of the few sorrel recipes I look forward to making each year. The soupy sauce made from white wine and chicken stock works with the tart taste of sorrel. The sauce is different from anything else I make so I often adjust the vegetables in this recipe and just use the basic recipe for a summer pasta dish.
What To Make With Sorrel
I am a recipe person because I can repeat amazing dishes if I simply follow the recipe. Yet I only have a few specific recipes using sorrel. I most often use sorrel here and there with no specific recipe in mind.
I know some of you love to cook like that so here is my list of ideas to use fresh sorrel.
- In any egg dish; an omelette, egg muffins, quiche, breakfast hash or frittata. I like to pair it with feta or goat cheese.
- Velvety smooth sorrel soup with a heart pattern made using drops of slightly whipped heavy cream.
- Add it anywhere you would use Swiss chard or spinach.
- Add a handful to vegetable soup or pasta.
- Make a sauce like hummus or pesto.
- Serve it with salmon or other fatty fish.
What To Substitute for Sorrel
Wondering what you can substitute for sorrel?
Substitute spinach or chard then add some finely grated lemon zest right into the sauce or on top of pasta before serving. Like many substitutes it's not exactly the same but this is how you discover unusual or new combinations that you love.
When I taste a new combination of foods that is memorable I'm the one who says, "who would have ever thought to put these foods together?" Well, someone just like you did!
What is the Best Gluten Free Pasta
There are now many different types of pasta just like there are many different gluten free flours. We finally have shapes and sizes to choose from too. Noodles can be made from many flours and flour combinations. Some also have added pureed beans, lentils or vegetable. Read the labels to see brown rice, wild rice, black rice, corn flour, quinoa, buckwheat and more.
If you've cooked gluten free pasta a few times you've likely seen broken mushy noodles. Even some perfectly cooked pastas disintegrate if left to sit an extra five minutes while everyone gets to the table. Here are the tips you need to perfect gluten free pasta.
Top Tips for Cooking Gluten Free Pasta
If you're not making one gluten free dish everyone wants to eat, it's time. Try these tips, find your favourite pasta and method, then you'll be cooking like a celiac!
- Timing is key so have your pasta sauce hot when your pasta is ready to go.
- Have the pasta strainer waiting in the sink.
- Set your timer for the shortest cooking time suggested on the package.
- After the minimum time, taste a noodle every 30 seconds until you learn how you like it cooked. If your kitchen timer doesn’t display in seconds use your phone.
- Drain the pasta and rinse briefly with cool water to stop the cooking process.
- Quickly toss pasta with warm or hot sauce, serve immediately.
- Create a system to warm your bowls before you serve pasta. This can be done in a sink of warm water, a warm oven or just placing them near the stove. I don't do this often but sometimes it's a key step.
- Rinse with cold water for cold pasta salads.
- Develop a discerning palate. Do a head-to-head challenge, with any two pasta brands, tasting the cooked pasta plain or with butter or oil. This is challenging but it's more fun than complaining about the quality of the pasta. There are great brands out there so find one you love.
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Gluten Free Pasta with White Wine Sauce and Sorrel
Ingredients
- 12 oz gluten free pasta (340 grams)
SAUCE
- 4 tablespoon olive oil
- 2 garlic cloves, finely chopped
- ¼ cup finely chopped onion
- 1 zucchini, cut lengthwise into 4 and thinly sliced
- 24 green beans, cut in half
- 2 cups chicken stock
- ¾ cup white wine
- 4 Roma tomatoes, chopped (or 1½ cups of halved cherry tomatoes)
- ½ cup frozen corn
- 3 tablespoon butter (add it, you won't be sorry!)
- 1 cup feta cheese, crumbled
- ¾ cup sorrel*, julienned
- salt and pepper to taste**
- ¼ cup grated Parmesan cheese
Instructions
- Heat oil in large saucepan over medium high heat.
- Saute garlic and onion for one minute.
- Add zucchini and green beans and saute for 5 minutes.
- Add stock and wine, bring to a boil. Simmer for 5 minutes.
- Add tomato, corn and butter. Stir until butter is melted, 3-4 minutes.
- Prepare feta, sorrel and Parmesan cheese. Set aside.
- Cook pasta according to package directions. Drain and rinse pasta in cool water to stop the cooking process.
- Put pasta back in the pot it came out of. Add vegetables with sauce, feta and sorrel. Stir.
- Taste and add salt and pepper to taste. Divide into 4 dishes, sprinkle with Parmesan cheese and serve.
Cinde Little
Love this recipe. Preferably with sorrel but I use spinach when I don't have any.