Vegan Green Goddess Pasta

A vibrant, creamy pasta dish featuring a bright green sauce made from spinach, fresh herbs, and avocado. Packed with flavor and nutrients, this plant-based recipe is perfect for a quick weeknight dinner.

This vibrant green pasta became a family favorite the moment I served it. The fresh flavors and creamy texture make it a perfect weeknight meal.

Ingredients

• Pasta: 350 g (12 oz) dried pasta (penne fusilli or spaghetti gluten-free if desired) Salt for pasta water
• Green Goddess Sauce: 100 g (3 cups) fresh baby spinach washed 1 ripe avocado peeled and pitted 25 g (1 cup) fresh basil leaves 10 g (½ cup) fresh parsley leaves 2 cloves garlic peeled 2 tablespoons lemon juice (about ½ lemon) 60 ml (¼ cup) extra-virgin olive oil 120 ml (½ cup) unsweetened plant-based milk (oat soy or almond) 2 tablespoons nutritional yeast ½ teaspoon salt or to taste ¼ teaspoon freshly ground black pepper
• Toppings (optional): 1 small zucchini spiralized or thinly sliced 1 cup cherry tomatoes halved 2 tablespoons toasted pine nuts or sunflower seeds Fresh basil leaves Cracked black pepper

Instructions

Step 1:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water then drain pasta and set aside.

Step 2:

While the pasta cooks prepare the sauce In a blender or food processor combine spinach avocado basil parsley garlic lemon juice olive oil plant-based milk nutritional yeast salt and pepper. Blend until completely smooth and creamy. Add a splash of reserved pasta water if needed to reach a pourable consistency.

Step 3:

Return drained pasta to the pot or a large bowl. Pour the green goddess sauce over the pasta and toss gently to coat. Add reserved pasta water a little at a time if needed for a silkier sauce.

Step 4:

Serve pasta in bowls. Top with zucchini cherry tomatoes toasted pine nuts or sunflower seeds extra basil leaves and a sprinkle of black pepper if desired.

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This dish brings the family together around the dinner table and always sparks conversations about healthy eating.

Preparation Tips

Wash the spinach thoroughly before blending to avoid grit in the sauce. Adjust the consistency by adding more pasta water if needed.

Serving Suggestions

Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a refreshing pairing.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of plant-based milk if sauce thickens.

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This vegan green goddess pasta is a creamy vibrant dish that is both nutritious and delicious. Perfect for any occasion.

Recipe FAQ Section

→ What pasta works best with the green sauce?

Penne, fusilli, or spaghetti are ideal as their shapes hold the creamy sauce well. Gluten-free pasta options can also be used.

→ How can I make the sauce creamier without dairy?

The ripe avocado and unsweetened plant-based milk create a naturally creamy texture without the need for dairy.

→ Can I substitute pine nuts for other toppings?

Yes, toasted sunflower seeds offer a nut-free alternative that still provides crunch and flavor.

→ How do I ensure the sauce is smooth and pourable?

Blend all sauce ingredients thoroughly and add reserved pasta cooking water gradually until desired consistency is reached.

→ What herbs enhance the green goddess sauce?

Fresh basil and parsley lend herbaceous brightness that complements spinach and avocado in the sauce.