Green Goddess Pasta Sauce (Printable Version)

Fresh greens and herbs combine in a creamy, vibrant sauce perfect for pasta.

# What You Need:

→ Greens & Herbs

01 - 2 cups packed baby spinach
02 - 1 cup chopped green cabbage
03 - ½ cup fresh parsley leaves
04 - ½ cup fresh basil leaves
05 - ¼ cup fresh chives
06 - ¼ cup fresh tarragon (optional)

→ Vegetables

07 - 2 cloves garlic
08 - 2 green onions, chopped
09 - 1 small avocado, peeled and pitted

→ Dairy

10 - ½ cup Greek yogurt or sour cream
11 - ¼ cup mayonnaise
12 - ¼ cup grated Parmesan cheese

→ Liquids & Acidity

13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon white wine vinegar
15 - ¼ cup olive oil

→ Seasoning

16 - ½ teaspoon salt, plus more to taste
17 - ¼ teaspoon black pepper
18 - Pinch of crushed red pepper flakes (optional)

→ Pasta

19 - 12 oz dried pasta (linguine, spaghetti, or penne)

# How-to Steps:

01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain.
02 - Place spinach, cabbage, parsley, basil, chives, tarragon (if using), garlic, green onions, avocado, Greek yogurt, mayonnaise, Parmesan, lemon juice, vinegar, olive oil, salt, and black pepper into a blender or food processor.
03 - Process the mixture until smooth and creamy, scraping down sides as needed. Gradually add reserved pasta water, 1 tablespoon at a time, to reach a pourable consistency.
04 - Taste and season with additional salt, pepper, or lemon juice as preferred.
05 - Toss the hot, drained pasta with the sauce until evenly coated.
06 - Serve immediately, optionally garnished with extra herbs and Parmesan.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, no simmering or fussing required.
  • The sauce tastes like spring in a bowl, vibrant and alive with every forkful.
  • You can swap herbs based on what you have, making it endlessly adaptable.
  • It works warm over hot noodles or cold as a creamy pasta salad the next day.
02 -
  • Don't skip reserving the pasta water, it's the only way to loosen the sauce without breaking the creaminess.
  • Taste the sauce before tossing it with the pasta, it should be bold and bright on its own.
  • If your avocado is rock hard, the sauce won't blend smooth, wait for a ripe one or skip it and add a bit more yogurt.
03 -
  • Use the freshest herbs you can find, wilted ones will blend but the flavor won't sing the same way.
  • Add the pasta water slowly, it's easier to thin the sauce than to thicken it back up.
  • If you want a vegan version, swap in plant-based yogurt and mayo and use nutritional yeast instead of Parmesan, it's just as luscious.
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