Green Goddess Pasta Sauce (Printable Version)

Creamy, herb-infused pasta sauce blending fresh greens and aromatic herbs for a vibrant and flavorful finish.

# Needed Ingredients:

→ Greens & Herbs

01 - 2 cups packed 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 oz dried pasta (linguine, spaghetti, or penne)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the pasta.
02 - In a blender or food processor, place spinach, cabbage, parsley, basil, chives, tarragon (if using), garlic, green onions, avocado, Greek yogurt, mayonnaise, Parmesan cheese, lemon juice, white wine vinegar, olive oil, salt, and black pepper.
03 - Process the mixture until smooth and creamy, scraping down the bowl as needed. Gradually add reserved pasta water, one tablespoon at a time, to achieve a pourable consistency.
04 - Taste and modify the seasoning with additional salt, pepper, or lemon juice as preferred.
05 - Toss the hot, drained pasta with the green goddess sauce until evenly coated.
06 - Serve immediately, garnished with extra fresh herbs and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It turns a fridge full of random greens into something that feels restaurant fancy without any actual effort.
  • The sauce comes together faster than the pasta cooks, so you're never standing around waiting.
  • It tastes bright and indulgent at the same time, like you're being healthy and treating yourself in one forkful.
02 -
  • Don't skip reserving the pasta water. I forgot once and the sauce was too thick to toss properly, and I had to add plain water which diluted the flavor.
  • Taste before you serve. The first time I made this I under salted it and everyone was too polite to say anything, but I could tell something was off.
03 -
  • Use the freshest herbs you can find. Wilted or sad looking herbs make a noticeably less vibrant sauce.
  • If your blender struggles, add the pasta water earlier to help everything move around and blend smoothly.
  • A pinch of crushed red pepper flakes at the end wakes up the whole dish without making it spicy.
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