Green Goddess Pasta Sauce (Printable)

A creamy, herbaceous sauce with fresh greens and herbs for a vibrant pasta touch.

# What You'll Need:

→ 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 additional 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)

# Method:

01 - Boil salted water in a large pot, cook pasta according to package directions until al dente. Reserve 1/2 cup of cooking water, then drain pasta.
02 - Combine 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 black pepper in a blender or food processor.
03 - Process ingredients until smooth and creamy, scraping sides as necessary. Gradually add reserved pasta water, one tablespoon at a time, until sauce reaches a pourable consistency.
04 - Adjust seasoning by adding more salt, black pepper, or lemon juice according to preference.
05 - Toss hot, drained pasta with the green goddess sauce until thoroughly coated.
06 - Serve immediately, garnished with extra herbs and Parmesan if desired.

# Expert Pointers:

01 -
  • It comes together in 25 minutes flat, making weeknight dinners feel restaurant-worthy without the fuss.
  • The sauce tastes decadent and creamy but is packed with real vegetables and herbs, so you actually feel good eating it.
  • It's endlessly adaptable—vegan, gluten-free, loaded with nuts, served warm or cold—whatever your kitchen needs that day.
02 -
  • If your avocado is even slightly brown or mushy, it will turn the sauce an unappetizing gray-green and add a rotten taste; use one that yields just slightly to pressure.
  • Bottled lemon juice tastes metallic and flat compared to fresh—I learned this the hard way and now squeeze lemons religiously for this sauce.
  • The sauce will thicken as it sits because the greens continue to release water; make it slightly looser than you think you want it, because it will set up in the bowl.
03 -
  • Reserve your pasta water before you drain—it's the secret to achieving the perfect sauce consistency without diluting the flavor.
  • Taste the sauce at room temperature, not hot, because heat mutes flavor; what tastes perfect warm might need more seasoning once it cools slightly.
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