Green Goddess Pasta Sauce (Printable)
Creamy avocado and herb sauce tossed with pasta for a fresh, vibrant vegetarian dish.
# What You’ll Need:
→ Fresh Herbs
01 - 1 cup fresh basil leaves
02 - 1/2 cup fresh parsley leaves
03 - 1/4 cup fresh chives, chopped
04 - 2 tablespoons fresh tarragon leaves (optional)
→ Sauce Base
05 - 1 ripe avocado, pitted and peeled
06 - 1/2 cup Greek yogurt (or dairy-free alternative)
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons fresh lemon juice (about 1/2 lemon)
09 - 1 garlic clove, peeled
10 - 2 tablespoons grated Parmesan cheese (or nutritional yeast for vegan)
→ Pasta
11 - 12 oz dried pasta (spaghetti, penne, or gluten-free variety)
→ Seasoning
12 - Salt and black pepper, to taste
13 - 1/4 teaspoon chili flakes (optional)
# How To Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta through a colander and set aside.
02 - While the pasta cooks, add the basil, parsley, chives, tarragon (if using), avocado, Greek yogurt, olive oil, lemon juice, garlic, and Parmesan cheese to a food processor or blender. Blend on high until the mixture is completely smooth and a vibrant green color.
03 - Taste the sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, blend in a few tablespoons of the reserved pasta water until you reach a creamy, pourable consistency.
04 - Transfer the drained pasta to a large mixing bowl. Pour the green goddess sauce over the pasta and toss thoroughly until every strand or piece is evenly coated. Add more reserved pasta water as needed to achieve a silky, luxurious texture. Serve immediately, garnished with additional fresh herbs and Parmesan if desired.
# Expert Tips:
01 -
- The sauce comes together in the time it takes your pasta water to boil, which means dinner feels effortless even on your most chaotic nights.
- Creamy avocado replaces heavy cream entirely, so you get that luxurious texture without the food coma afterward.
- It is one of those rare recipes that tastes better than it has any right to, considering how little effort goes into it.
02 -
- Raw garlic becomes more pungent the longer it sits, so if you are making the sauce ahead, halve the garlic and add more later if needed.
- The avocado will cause the sauce to darken over time, so a tight layer of plastic wrap directly on the surface slows this down if you must store it.
03 -
- Reserve more pasta water than you think you need, because you can always add more but you cannot get it back once the pasta is drained.
- Pulse the herbs alone first before adding the avocado, which prevents overblending and keeps the color brighter and more vibrant.