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 (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)
→ Seasoning
12 - Salt and black pepper, to taste
13 - 1/4 teaspoon chili flakes (optional)
# Directions:
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, place the basil, parsley, chives, tarragon (if using), avocado, Greek yogurt, olive oil, lemon juice, garlic, and Parmesan into a food processor or blender. Process on high until completely smooth and a vibrant green color is achieved.
03 - Taste the sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, add a few tablespoons of the reserved pasta water and blend again until it reaches a creamy, pourable consistency.
04 - Transfer the drained pasta to a large mixing bowl. Pour the green goddess sauce over the hot pasta and toss thoroughly until every strand or piece is evenly coated. Add additional pasta water a splash at a time if needed for a silky, glossy finish.
05 - Plate immediately while warm. Garnish with extra fresh herbs and an additional sprinkle of Parmesan if desired. Pair with a crisp Sauvignon Blanc or Pinot Grigio for a complete meal.
# Expert Tips:
01 -
- It takes less time than waiting for delivery and tastes like something you would pay real money for at a cafe.
- The sauce is so versatile you will catch yourself spreading it on toast the next morning.
02 -
- Blend the sauce right before tossing with pasta because avocado browns and the vibrant color fades faster than you expect.
- Reserving pasta water is not optional since that starch is the only thing standing between you and a clumpy, sad bowl of noodles.
03 -
- A squeeze of lemon juice on top of the finished bowl adds a final hit of brightness that photographs terribly but tastes incredible.
- If you want extra protein, roasted chickpeas tossed in at the end are better than chicken because they keep the whole thing vegetarian and add a satisfying crunch.