Cut Herbs and Cream Pasta Sauce

Not rated
0 ratings

When the weather grows discordant, one of the summer songs we miss most is fresh herbs. So before the harvest is over, consider featuring a whole medley of them in this easy sauce. (And think about bringing some potted herbs indoors to make dinner sing during the cold months, too.)

At a restaurant where I once worked, we cooks occasionally made a sauce similar to this one for the “pasta of the day.” We varied the herbs with the season, but our favorite was a combination of parsley, sage, rosemary and thyme, like the one below, jokingly nicknamed “Simon and Garfunkel Sauce.”

The recipe yields about 1 1/2 cups sauce. Use it as lavishly or sparingly as you like.


  • 1 12 cups Organic Valley Heavy Cream
  • 14 cup dry white wine
  • 3 tablespoons Organic Valley Butter
  • 14 cup Organic Valley Parmesan Cheese
  • 14 cup minced fresh parsley
  • 2 teaspoons minced fresh sage
  • 1 teaspoon grated, grate only the yellow, outer portion of peel lemon zest
  • salt & pepper to taste
  • fettucine pasta, hot, cooked (or other pasta)
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme


Combine cream, wine and butter in heavy saucepan; simmer gently until sauce is somewhat thickened, 15-20 minutes.

Whisk in Parmesan, herbs and lemon zest; simmer 10 minutes. Season with salt and pepper to taste.



Add lightly cooked, chopped vegetable to the sauce (zucchini, green beans, spinach, broccoli, etc.)

My Cookbook

Saved recipes: 0 edit / view


Post a Comment

* (not displayed)


* - required field

Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley