Save There was this Tuesday when I opened my fridge and found a wilted bunch of herbs I'd bought with the best intentions, along with half an avocado that was perfectly ripe. I started throwing things into the blender almost by accident—spinach, basil, parsley—and something magical happened. That green blur became a sauce so vibrant and creamy that I forgot I was just trying to use up groceries. Now it's the first thing I make when I want pasta that feels both luxurious and effortless.
I made this for my neighbor who'd just moved in, and I remember her eyes lighting up when she took the first bite—that surprised kind of joy when food tastes better than expected. She asked for the recipe three times, which is how I knew it was worth keeping around. Now it's become my go-to dish when I want to impress someone without the stress.
Ingredients
- Baby spinach (2 cups packed): It's the backbone of the color and creaminess; packed spinach gives you more flavor in less volume than loose leaves.
- Fresh parsley and basil (1/2 cup each): These are what stop the sauce from tasting like pureed salad; fresh herbs make all the difference, so don't skip them or use dried.
- Green cabbage (1 cup chopped): This adds subtle sweetness and helps you feel virtuous while eating pasta; finely chop it so it blends smoothly.
- Fresh chives (1/4 cup): A small amount brings an oniony brightness that makes people wonder what that delicious flavor is.
- Tarragon (1/4 cup optional): If you have it, use it—the anise-like flavor elevates this from good to unforgettable.
- Avocado (1 small): The secret to creaminess without cream; make sure it's ripe but not brown or the color will be off.
- Garlic (2 cloves): Fresh garlic only, and mince it before blending so you don't get sharp chunks.
- Green onions (2, chopped): They add a mild onion note that feels fresher than using just garlic alone.
- Greek yogurt or sour cream (1/2 cup): Greek yogurt keeps it lighter; sour cream makes it richer and more indulgent.
- Mayonnaise (1/4 cup): This sounds odd, but it creates the silky texture that makes the sauce cling to pasta.
- Parmesan cheese (1/4 cup grated): Sharp, salty, and essential unless you're going vegan.
- Lemon juice (2 tablespoons fresh): Bottled won't work the same way; fresh juice keeps the sauce tasting bright instead of flat.
- White wine vinegar (1 teaspoon): A tiny amount that you won't taste directly but will make everything else taste more alive.
- Olive oil (1/4 cup): This helps the sauce flow and adds richness; use something you like the taste of.
- Salt and black pepper to taste: Start with what the recipe calls for, then adjust after you blend—it always needs a little more than you think.
- Pasta (12 oz dried): Linguine, spaghetti, or penne all work; the shape doesn't matter as much as cooking it al dente so the sauce grabs hold.
Instructions
- Get the water boiling and pasta started:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil before adding pasta. While it cooks, you'll have time to prep everything else, and remember to keep a mug beside the pot to catch some of that starchy cooking water, which is liquid gold for loosening the sauce later.
- Build the green goddess sauce:
- Pile all the spinach, cabbage, herbs, garlic, green onions, avocado, yogurt, mayo, Parmesan, lemon juice, vinegar, and olive oil into your blender. Don't be intimidated by how much it looks like; it shrinks down as soon as the blades start turning.
- Blend until smooth and creamy:
- This usually takes 30 to 45 seconds if you have a decent blender, but stop and scrape down the sides if anything gets stuck. You want it completely smooth with no visible herb chunks, though a few tiny specks of green are fine.
- Add pasta water to loosen it up:
- Start with just 1 tablespoon of that reserved pasta water and blend again; you're aiming for a consistency that's pourable but still coats a spoon. Add more water only if needed, one tablespoon at a time, because once it's too thin you can't fix it.
- Taste and adjust:
- This step matters—blend in more salt, pepper, or fresh lemon juice until it tastes like the best thing you've ever made. Trust your palate here; it should taste both herby and balanced, never sour or flat.
- Toss everything together:
- Drain the pasta, then combine it immediately with the sauce in the pot or a large bowl while the pasta is still hot. The heat helps the sauce coat everything evenly, and the residual warmth keeps the avocado from browning.
- Serve and garnish:
- Plate it up right away with extra fresh herbs and Parmesan sprinkled on top; this sauce is best warm, though it's also delicious cold the next day as a pasta salad.
Save The first time someone told me this sauce tasted like spring on a plate, I realized I'd made something that wasn't just dinner—it was a moment. That's when food stops being sustenance and becomes memory.
Why Fresh Herbs Are Worth the Hunt
I learned the hard way that this sauce is only as good as your herbs. Dried basil or parsley will give you a muddy brown color and a dusty flavor, so hunt down the fresh stuff even if it means going to two stores. If you have access to a farmers market, this is the recipe that makes it worth the trip. The brightness of fresh herbs is what separates this from a standard spinach sauce, and once you taste the difference you won't go back.
Variations That Actually Work
I've made this sauce a dozen different ways depending on what was in my fridge and what I was craving. Toasted walnuts or pine nuts stirred in at the end add a nutty richness that feels indulgent. A handful of fresh arugula can replace some of the spinach if you want it peppery, or you can add a small handful of fresh mint for something unexpected and bright. I've even made it vegan for friends by swapping the yogurt for cashew cream and omitting the cheese, and it was so good I almost didn't tell them it wasn't the original version.
Serving Suggestions and Pairings
This sauce works warm or cold, which is why I make it on days when I can't decide what kind of meal I want. Warm, it's silky and luxurious; cold, it becomes something closer to a pesto pasta salad that's perfect for lunch the next day. Serve it with a crisp white wine—Sauvignon Blanc or Grüner Veltliner will cut through the richness. It also pairs beautifully with grilled chicken if you want to add protein, or fresh mozzarella if you want to lean into the creamy decadence.
- Make a double batch and freeze half the sauce in ice cube trays for easy future meals.
- If you're short on time, buy pre-cut herbs and frozen spinach to speed up prep work.
- This sauce tastes even better the next day after the flavors have had time to meld together.
Save This is the kind of recipe that makes ordinary Tuesday nights feel special, and that's really what cooking should do. I hope it becomes something you reach for again and again.
Common Questions
- → What herbs are used in the green goddess sauce?
Baby spinach, green cabbage, parsley, basil, chives, and optional tarragon are blended together to create the fresh herbaceous base.
- → Can I use a different pasta for this sauce?
Yes, linguine, spaghetti, or penne work well by holding the creamy sauce and complementing the texture.
- → How do I adjust the sauce consistency?
Add reserved pasta cooking water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.
- → Is there a vegan option for this sauce?
Substitute Greek yogurt and mayonnaise with plant-based alternatives and omit or replace Parmesan with vegan cheese.
- → What pairs well with green goddess pasta sauce?
Crisp white wines like Sauvignon Blanc or Grüner Veltliner complement the vibrant herb and lemon flavors perfectly.
- → How should this sauce be served?
Serve immediately tossed with hot pasta, garnished with extra herbs and Parmesan, or chilled for a pasta salad variation.