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Parsley Pasta Sauce

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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1-2/3 cups


  • 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 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.

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