Green Goddess Pasta Sauce (Print Version)

A creamy, herb-packed green sauce infused with fresh greens and flavorful herbs to enhance pasta.

# Components:

→ Greens & Herbs

01 - 2 cups packed baby spinach
02 - 1 cup chopped green cabbage
03 - 1/2 cup fresh parsley leaves
04 - 1/2 cup fresh basil leaves
05 - 1/4 cup fresh chives
06 - 1/4 cup fresh tarragon (optional)

→ Vegetables

07 - 2 cloves garlic
08 - 2 green onions, chopped
09 - 1 small avocado, peeled and pitted

→ Dairy

10 - 1/2 cup Greek yogurt or sour cream
11 - 1/4 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese

→ Liquids & Acidity

13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon white wine vinegar
15 - 1/4 cup olive oil

→ Seasoning

16 - 1/2 teaspoon salt, plus more to taste
17 - 1/4 teaspoon black pepper
18 - Pinch of crushed red pepper flakes (optional)

→ Pasta

19 - 12 ounces dried pasta (linguine, spaghetti, or penne)

# Method:

01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - In a blender or food processor, combine baby spinach, green cabbage, parsley, basil, chives, optional tarragon, garlic, green onions, avocado, Greek yogurt, mayonnaise, Parmesan, lemon juice, vinegar, olive oil, salt, and black pepper.
03 - Process ingredients until smooth and creamy, scraping the sides as needed. Gradually add reserved pasta water, one tablespoon at a time, to reach a pourable sauce consistency.
04 - Adjust seasoning with additional salt, pepper, or lemon juice if desired.
05 - Toss the hot, drained pasta with the sauce until evenly coated.
06 - Plate immediately, garnished with extra herbs and Parmesan if preferred.

# Expert Advice:

01 -
  • It tastes creamy and rich but won't leave you feeling weighed down afterward.
  • Fresh herbs do all the heavy lifting, so you feel the difference in every bite.
  • Ready in 25 minutes, which means weeknight dinners suddenly feel fancy.
02 -
  • Don't blend the avocado more than necessary or it will become bitter and dark, you want it woven in but still recognizable.
  • The sauce thickens slightly as it sits, so if you're not eating immediately, add a splash more pasta water when you reheat.
  • Fresh herbs are not optional here, they're the entire point, so don't try to make this with dried herbs.
03 -
  • Reserve your pasta water before draining, it's starchy and helps the sauce cling to the pasta in a way nothing else can.
  • If you only have dried herbs, this isn't the recipe to use them in, the sauce needs the freshness to work its magic.
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