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
- 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
- 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
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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