Publisher Photo
Publisher Photo
This cream-based sauce is a nice change of pace from more traditional red sauces. Use it as a topping for your favorite noodles or as the sauce in a deliciously different lasagna.—Donna Barleen, Concordia, Kansas
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 cups tightly packed fresh parsley leaves
  • 1/2 cup canola oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta or hot spaghetti squash
  • 1/2 cup sunflower kernels, optional

Directions

In a blender, combine the first eight ingredients; cover and process until smooth. Add sour cream and Parmesan cheese; process just until mixed. Serve over pasta or spaghetti squash. Sprinkle with sunflower kernels if desired. Yield: 1-2/3 cups.
Originally published as Parsley Pasta Sauce in Taste of Home October/November 1994, p41

Nutritional Facts

1/3 cup: 337 calories, 32g fat (10g saturated fat), 38mg cholesterol, 423mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 2 cups tightly packed fresh parsley leaves
  • 1/2 cup canola oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta or hot spaghetti squash
  • 1/2 cup sunflower kernels, optional
  1. In a blender, combine the first eight ingredients; cover and process until smooth. Add sour cream and Parmesan cheese; process just until mixed. Serve over pasta or spaghetti squash. Sprinkle with sunflower kernels if desired. Yield: 1-2/3 cups.
Originally published as Parsley Pasta Sauce in Taste of Home October/November 1994, p41

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