Green Goddess Pasta Sauce (Printable)

A vibrant sauce blending fresh greens and herbs creates a creamy, flavorful pasta topping ready in 25 minutes.

# 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)

# Step-by-Step Guide:

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

# Expert Advice:

01 -
  • It turns a pile of fresh greens into the creamiest, most vibrant sauce without any heavy cream or complicated steps.
  • The flavor is bold and herbaceous but somehow still feels light, like eating spring in a bowl.
  • You can make it in the time it takes your pasta water to boil, and it works just as well warm or cold the next day.
02 -
  • Do not skip reserving the pasta water, it's the only way to get the sauce to the perfect consistency without making it watery.
  • Taste your sauce before tossing it with the pasta, because once it's mixed in, it's harder to adjust the seasoning evenly.
03 -
  • Use the freshest herbs you can find, their flavor is the whole point of this sauce and wilted herbs will make it taste dull.
  • If your blender struggles to get smooth, add the pasta water earlier rather than later, it helps everything break down without turning the sauce watery.
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