Green Goddess Pasta Sauce (Printable Version)

Velvety blend of fresh greens and herbs for a vibrant creamy pasta sauce with aromatic flavors.

# Ingredient List:

→ 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 ounces dried pasta (linguine, spaghetti, or penne)

# Directions:

01 - Boil the pasta in a large pot of salted water following package directions until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
02 - In a blender or food processor, combine spinach, cabbage, parsley, basil, chives, tarragon (if using), garlic, green onions, avocado, Greek yogurt, mayonnaise, Parmesan cheese, lemon juice, vinegar, olive oil, salt, and black pepper.
03 - Blend until smooth and creamy, scraping down the sides as needed. Add reserved pasta water one tablespoon at a time to reach a pourable consistency.
04 - Taste the sauce and adjust seasoning by adding additional salt, black pepper, or lemon juice as preferred.
05 - Toss the hot, drained pasta with the sauce until evenly coated.
06 - Serve immediately, garnished with extra herbs and Parmesan if desired.

# Expert Tips:

01 -
  • It comes together faster than you'd think, ready in under 25 minutes from start to finish.
  • Fresh herbs shine without any cream heaviness, making it feel lighter than it actually is.
  • Works beautifully warm, cold as a pasta salad, or even tossed with roasted vegetables if you want to stretch it further.
02 -
  • Don't blend for too long or the sauce can become warm and separated looking—it only needs 30 to 45 seconds of blending once everything's combined, not a full minute.
  • The avocado makes the sauce richer but also slightly prone to browning if it sits, so make this sauce as close to serving time as possible, or toss the finished pasta immediately.
  • Pasta water is essential—it's not just about thinning the sauce, it's about emulsifying everything together so it coats the pasta evenly.
03 -
  • Use a food processor if you don't have a blender—it won't be quite as silky but it still makes beautiful sauce, and sometimes the slightly chunkier texture is actually lovely.
  • Squeeze your lemon juice fresh right before blending; bottled lemon juice tastes flat by comparison and will make the whole sauce taste less vibrant.
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