Green Goddess Pasta Sauce (Print View)

A creamy sauce with fresh greens and herbs, offering a vibrant and herbaceous flavor for pasta dishes.

# Components:

→ Greens & Herbs

01 - 2 packed cups 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)

# Preparation Steps:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
02 - While pasta cooks, place spinach, cabbage, parsley, basil, chives, tarragon (if using), garlic, green onions, avocado, Greek yogurt, mayonnaise, Parmesan, lemon juice, white wine vinegar, olive oil, salt, and black pepper into a blender or food processor.
03 - Process ingredients until smooth and creamy, scraping down sides as needed. Add reserved pasta water one tablespoon at a time to reach a pourable consistency.
04 - Adjust seasoning with additional salt, pepper, or lemon juice according to preference.
05 - Toss drained hot pasta with the sauce until thoroughly coated.
06 - Plate immediately, optionally garnishing with extra fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like spring in a bowl, ready in under 30 minutes with zero stress.
  • The sauce is creamy but bright, somehow both indulgent and clean at the same time.
  • You can make it vegan, stretch it with leftovers, or serve it cold the next day—it just works.
02 -
  • Blend until completely smooth—any small herb bits left behind will turn into little hard specks that feel wrong on the tongue.
  • Reserve that pasta water before you drain; it's starchy and helps the sauce cling to the noodles instead of sliding off.
  • Don't make this too far ahead; while it's fine cold, the sauce tastes brightest and freshest within an hour of blending.
03 -
  • If you're making this vegan, use plant-based yogurt and mayo, and either skip the Parmesan or use a good quality vegan version—it actually tastes better than you'd expect.
  • Toast a handful of walnuts or pine nuts and toss them in at the end for a textural contrast that feels restaurant-quality.
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