Green Goddess Pasta Sauce (Printer View)

A creamy blend of fresh greens and herbs creates a vibrant sauce to elevate pasta dishes with bright, fresh flavors.

# What You'll Need:

→ 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)

# Method Steps:

01 - Boil the pasta in a large pot of salted water until al dente, following package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Combine 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 in a blender or food processor.
03 - Blend the mixture until smooth and creamy, scraping down the sides as necessary. Gradually add reserved pasta water, 1 tablespoon at a time, to reach a pourable consistency.
04 - Taste the sauce and adjust seasoning with additional salt, black pepper, or lemon juice as preferred.
05 - Toss the hot, drained pasta with the green sauce until evenly coated.
06 - Serve immediately, optionally garnished with extra fresh herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking when it actually takes 25 minutes from start to finish.
  • The sauce is bright enough to feel fresh but creamy enough to actually coat your pasta properly.
  • You can make it vegan, cold, warm, or however suits your mood that night.
02 -
  • The avocado will oxidize and turn brown if you let the sauce sit too long before serving, so blend it only when you're ready to cook.
  • Pasta water is essential—never skip reserving it, because that starchy liquid is what helps the sauce cling to pasta instead of pooling at the bottom.
03 -
  • If your blender struggles with the thick texture, add the pasta water before blending instead of after—it helps everything spin smoothly.
  • The sauce can separate if you let it sit too long, but a quick stir or even a run through the blender again will bring it right back together.
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