Green Goddess Pasta Sauce (Printable)
Creamy avocado and herb sauce tossed with pasta for a fresh, vibrant vegetarian meal.
# What You Need:
→ Fresh Herbs
01 - 1 cup fresh basil leaves
02 - ½ cup fresh parsley leaves
03 - ¼ cup fresh chives
04 - 2 tablespoons fresh tarragon (optional)
→ Sauce Base
05 - 1 ripe avocado, pitted and peeled
06 - ½ cup Greek yogurt (or dairy-free alternative)
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons fresh lemon juice (about ½ lemon)
09 - 1 garlic clove
10 - 2 tablespoons grated Parmesan cheese (or nutritional yeast for vegan)
→ Pasta
11 - 12 oz dried pasta (spaghetti, penne, or gluten-free variety)
→ Seasoning
12 - Salt and black pepper, to taste
13 - ¼ teaspoon chili flakes (optional)
# How-To:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of starchy pasta water before draining in a colander.
02 - While the pasta cooks, place the basil, parsley, chives, tarragon (if using), avocado, Greek yogurt, olive oil, lemon juice, garlic, and Parmesan into a food processor or blender. Process on high until completely smooth and vibrant green.
03 - Taste the sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, blend in a few tablespoons of the reserved pasta water until you reach a creamy, pourable consistency.
04 - Transfer the drained pasta to a large mixing bowl. Pour the green goddess sauce over the top and toss thoroughly until every strand or piece is evenly coated. Add additional pasta water as needed for a silky, glossy finish.
05 - Plate immediately while warm. Garnish with extra fresh herbs and an additional sprinkle of Parmesan if desired.
# Expert Tips:
01 -
- It comes together faster than delivery and tastes like something you would pay real money for at a sunny cafe.
- The avocado makes it lush and creamy without a single drop of heavy cream.
02 -
- The sauce will thicken as it sits so always save more pasta water than you think you need and warm it slightly before stirring it in.
- I once tried making this in a blender that was too small and ended up with green splatter on my ceiling, so use a food processor with room to spare.
03 -
- Rub the basil leaves between your fingers before blending and if they smell like licorice and summer you have the right batch.
- A squeeze of lemon juice directly on the avocado halves before scooping keeps the flesh bright green even if you prep ahead.