Green Goddess Pasta Sauce (Printable)
Creamy herb-packed pasta sauce with avocado, basil, and lemon for a fresh 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 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, place the basil, parsley, chives, tarragon (if using), avocado, Greek yogurt, olive oil, lemon juice, garlic, and Parmesan cheese into a food processor or blender. Blend on high until the mixture is completely smooth and turns a vibrant green color, scraping down the sides as needed.
03 - Taste the sauce and season with salt, pepper, and chili flakes if desired. If the sauce is too thick, gradually blend in small amounts 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 additional pasta water as needed to achieve a silky, glossy finish.
05 - Divide among plates or bowls immediately. Garnish with extra fresh herbs and an additional sprinkle of Parmesan cheese if desired. Serve warm.
# Expert Tips:
01 -
- The sauce comes together in a blender while your pasta cooks, so dinner lands on the table in under thirty minutes without any compromise on flavor.
- That vivid green color makes even a Tuesday night feel like you put serious effort into dinner, and kids love the creamy texture without realizing they are eating a cup of fresh herbs.
02 -
- The sauce will darken if it sits too long because the avocado oxidizes, so serve it promptly or press plastic wrap directly against the surface if you need to hold it for a bit.
- Reserving pasta water is not optional here because that starchy liquid is what transforms a thick paste into something that clings to every noodle beautifully.
03 -
- Blend the herbs and liquid ingredients first before adding the avocado, because overblending avocado can make the sauce gummy rather than creamy.
- If your avocado is not quite ripe enough, mash it with a fork before adding it to the blender so you do not end up with unpleasant chunks in an otherwise smooth sauce.