Parsley Pasta Sauce Recipes

TRADITIONAL ENGLISH PARSLEY SAUCE

Steps:

• Gather the ingredients.
• In a medium-sized saucepan, melt the butter over medium heat.
• Stir in the flour and mustard (if using).
• Stir thoroughly to form a thick paste.
• Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn. This will cook off the taste of raw flour in the finished sauce.
• Gradually whisk in the milk.
• Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps. The sauce should be quite thick but still pouring consistency. If too thick, add a little more milk.
• Add the fresh parsley and stir well.
• Season with a good pinch of sea salt and a few black pepper grinds. Taste and add more as needed.
• Keep the sauce warm, on low heat, until needed. If keeping sauce warm for more than 15 minutes, laying a piece of buttered parchment paper on the surface will prevent a skin from forming. If a slight skin does form, whisk thoroughly over heat, and it should disappear.
• Serve and enjoy.

LEMON, PARSLEY, AND PARMESAN PLUS PASTA

Steps:

• Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
• Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
• Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.

GARLIC PARSLEY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.

SPAGHETTI WITH PARSLEY OLIVE OIL SAUCE

Steps:

• In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine.

TRADITIONAL ENGLISH PARSLEY SAUCE

Steps:

• Remove most of the stalks, and then finely chop your parsley.
• Melt the butter in a medium saucepan over a mid to low heat. Once the butter is melted add the flour.
• Stir the flour in, until you have a thick paste or roux. Then cook for a few minutes stirring all the time. Cook the roux thoroughly. Otherwise, the sauce may taste of flour.
• Gradually start to add the milk, a little at a time, stirring it in well to make a smooth paste after each addition. As the paste turns to a sauce, you can add more milk each time.
• Bring to a simmer for a few minutes so the sauce thickens. Keep stirring all the time. Make sure you scrape the sides and bottom of the pan where the sauce will thicken faster, to ensure an even consistency and avoid burning.
• Stir in the freshly chopped parsley and season with pepper and salt to taste. If you are using mustard, lemon or cream, add these at this stage.
• The sauce will keep warm in the pan for 15-20 minutes. If you need to leave it for longer, place a circle of buttered parchment or greaseproof paper on the top, to stop a skin forming.

PASTA WITH PARSLEY SAUCE

Steps:

• Drop the pasta into boiling water and cook according to package directions.
• While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker. Combine the parsley, Parmesan and pepper, mix well and reserve.
• When the pasta is done, drain it and put it into a bowl. Pour on the butter and toss lightly to mix. Add the parsley-Parmesan-pepper mixture and toss to mix again. Serve immediately.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

SPAGHETTI WITH PARSLEY BUTTER SAUCE

Steps:

• Cook spaghetti in plenty of boiling salted water. Drain.
• Melt butter. Stir in garlic and saute for 1 minute.
• Toss spaghetti with garlic butter and parsley.

PARSLEY SAUCE FOR GOAT CHEESE RAVIOLI

Steps:

• In a small bowl, stir together parsley, olive oil, Parmesan, and water; season with salt and pepper.

PARSLEY SAUCE

Steps:

• Place the parsley and a half-cup of broth in a food processor. Process for one minute. Scrape mixture into a two-cup glass measure.
• Combine the remaining broth with the cornstarch and stir into the parsley mixture. Cover tightly with microwave plastic wrap. Cook at 100 percent for four minutes.
• Uncover. Stir in salt. Allow to cool slightly. Whip the cream to soft peaks and fold into the parsley mixture. Serve with the demitasse carrot custards.

LEMON & PARSLEY SPAGHETTI

Steps:

• Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
• Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
• Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.

PASTA CHICKEN IN CREAMY PARSLEY SAUCE

Steps:

• Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes.
• Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently.
• Pour in the stock and bring the mixture to the boil; cook it until only about 4 fl oz of liquid remains - 5-7 minutes.
• Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt.
• Start testing the pasta after 10 minutes and cook until it is al dente.
• While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat.
• Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes.
• Stir in the lemon rind mixture and cook for 1 minute more.
• Add the parsley and cook, stirring for an additional 3 miutes.
• Add the cream and allow to heat but do not boil as it may curdle.
• Drain the pasta and transfer to a casserole dish.
• Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse.