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Wine Infused Pasta

| Updated Jul 16, 2016

wine infused pasta

Here is a simple way to add some great flavor to jazz up your pasta!

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Wine Infused Pasta


1/4 lb. fettuccine pasta

1/2 bottle cabernet red wine

1/4 cup water

1/2 brown onion diced

8 oz. sliced mushrooms

1-2 cloves garlic minced fine

2 tablespoons butter

1/2 cup grated parmesan cheese

1/3 bunch flat parsley, chop fine

1 tablespoon cornstarch mixed with 1/4 cup water

1-2 tablespoons olive oil

salt and pepper

wine pasta dish



In a large saucepan, bring wine and water to boil.  Add pasta and cook approximately 7 minutes or under the pasta is tender.  Save the liquid as you take the saucepan off heat and drain the pasta.  You will use some for the wine sauce and reserve the rest and refrigerate to make another batch of pasta in the next few days.  Stir in the mushroom mixture and then the parmesan cheese until the ingredients are combined.

In a saucepan combine butter with 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and saute' over medium heat for a few minutes, then add minced garlic and continue to saute' for another 2 minutes on low or until the moisture in the pan is absorbed. Add  1/2 cup of the wine you reserved when draining the pasta to the saute' mushrooms.  Stir over low heat for 2 minutes then add the thickening of cornstarch/water. Stir over medium heat until mixture thickens slightly. Place pasta in serving dish and top with shaved parmesan.



Mike Wendland

Published on 2016-07-16

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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