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Vegan Green Goddess Pasta

Featured in: Quick Snack Bites

This vibrant pasta features a silky green sauce blending fresh spinach, ripe avocado, basil, parsley, and garlic for bright flavors. Nutritious and creamy, the sauce is complemented by tender pasta tossed gently and optional toppings like zucchini, cherry tomatoes, and toasted seeds add texture and freshness. Quick to prepare, this dairy-free and plant-based dish offers a satisfying main for weeknight dinners or anytime a burst of green goodness is desired.

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Updated on Wed, 26 Nov 2025 15:16:00 GMT
Bright green Vegan Green Goddess Pasta topped with fresh cherry tomatoes and toasted pine nuts. Save
Bright green Vegan Green Goddess Pasta topped with fresh cherry tomatoes and toasted pine nuts. | fryzia.com

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.
Creamy Vegan Green Goddess Pasta recipe: Blended spinach sauce coats perfectly cooked penne pasta. Save
Creamy Vegan Green Goddess Pasta recipe: Blended spinach sauce coats perfectly cooked penne pasta. | fryzia.com

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.

Imagine a bowl of Vegan Green Goddess Pasta, bursting with fresh herbs and a vibrant avocado sauce. Save
Imagine a bowl of Vegan Green Goddess Pasta, bursting with fresh herbs and a vibrant avocado sauce. | fryzia.com

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.

Vegan Green Goddess Pasta

Vibrant creamy pasta blending spinach, avocado, fresh herbs, and a silky green sauce for a quick flavorful meal.

Prep duration
15 min
Cook duration
15 min
Complete duration
30 min
Created by Samantha Rivera

Classification Quick Snack Bites

Complexity Level Easy

Heritage Modern American

Output 4 Portion Count

Dietary considerations Plant-Based, No Dairy

Components

Pasta

01 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free if preferred)
02 Salt for pasta water

Green Goddess Sauce

01 3 cups fresh baby spinach, washed
02 1 ripe avocado, peeled and pitted
03 1 cup fresh basil leaves
04 ½ cup fresh parsley leaves
05 2 garlic cloves, peeled
06 2 tablespoons lemon juice (approximately ½ lemon)
07 ¼ cup extra-virgin olive oil
08 ½ cup unsweetened plant-based milk (oat, soy, or almond)
09 2 tablespoons nutritional yeast
10 ½ teaspoon salt, adjust to taste
11 ¼ teaspoon freshly ground black pepper

Toppings (optional)

01 1 small zucchini, spiralized or thinly sliced
02 1 cup cherry tomatoes, halved
03 2 tablespoons toasted pine nuts or sunflower seeds
04 Fresh basil leaves for garnish
05 Cracked black pepper for seasoning

Preparation Steps

Phase 01

Cook pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water, drain pasta, and set aside.

Phase 02

Prepare 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 smooth and creamy. Add reserved pasta water gradually to achieve desired consistency.

Phase 03

Combine pasta and sauce: Return drained pasta to the pot or a large bowl. Pour the sauce over the pasta and toss gently to coat evenly. Add additional pasta water if a silkier texture is preferred.

Phase 04

Add toppings and serve: Divide pasta among serving bowls. Top with zucchini, cherry tomatoes, toasted nuts or seeds, basil leaves, and a sprinkle of cracked black pepper if desired.

Necessary tools

  • Large pot
  • Blender or food processor
  • Chef's knife
  • Cutting board
  • Colander

Allergy information

Review all ingredients for potential allergens and consult with healthcare providers if you're uncertain about any item.
  • Contains wheat unless gluten-free pasta is used.
  • May contain nuts if pine nuts or almond milk are included.
  • Use sunflower seeds and gluten-free pasta for nut-free and gluten-free options.

Nutrient breakdown (per portion)

These values are approximate and shouldn't replace professional medical guidance.
  • Energy Value: 420
  • Fat: 18 g
  • Carbohydrates: 54 g
  • Protein Content: 10 g