Pin It There's something magical about a sauce that tastes like spring got liquified and poured over pasta. I discovered this green goddess version one Tuesday afternoon while rummaging through my fridge, finding a sad pile of herbs that needed rescuing and an avocado that was entering its final hours. What started as a desperate attempt to use things up became the dish I make whenever I want to feel like I'm eating something both indulgent and virtuous at once.
I made this for a dinner party once when a friend casually mentioned she was trying to eat more vegetables, and I watched her go back for thirds without realizing she'd consumed half the spinach in the bowl. Her partner, who usually pushes greens to the side of his plate, didn't notice either. That's when I knew this sauce had something special.
Ingredients
- Baby spinach: Use the freshest you can find, packed tight in the blender—wilted spinach makes watery sauce.
- Green cabbage: This adds body and a subtle sweetness that balances the herbs; don't skip it thinking spinach alone is enough.
- Fresh parsley and basil: These are non-negotiable; dried herbs turn the sauce muddy and lifeless.
- Chives and tarragon: Chives are essential, tarragon optional but transforms the flavor into something more sophisticated.
- Avocado: This is your secret ingredient for creaminess—it replaces heavy cream and makes the sauce naturally luxurious.
- Greek yogurt or sour cream: Greek yogurt keeps things lighter; sour cream makes it richer.
- Mayonnaise: This binds everything and adds the richness that makes people ask if you've added cream.
- Parmesan cheese: Grated fresh tastes worlds better than the shaky bottle.
- Lemon juice: Freshly squeezed is non-negotiable; bottled lemon juice tastes flat and chemical.
- Olive oil: Good olive oil changes everything here, so don't use the bargain bottle.
- Pasta: Any shape works, but thin strands like linguine or spaghetti coat best with this sauce.
Instructions
- Cook the pasta until just shy of done:
- Get a large pot of heavily salted water boiling—it should taste like the sea. Cook your pasta according to package instructions until al dente, then drain it while reserving a coffee mug worth of that starchy water.
- Blend the greens and herbs into something creamy:
- While the pasta water is heating, throw all your greens, herbs, garlic, green onions, and avocado into your blender with the yogurt, mayonnaise, Parmesan, lemon juice, vinegar, and olive oil. Pulse until everything is smooth and creamy, stopping to scrape the sides a couple times.
- Loosen it to the right consistency:
- If your sauce is too thick to pour, add reserved pasta water one tablespoon at a time until it reaches a consistency that would coat the back of a spoon. This is where the reserved pasta water becomes your friend.
- Taste and fix the balance:
- Take a spoonful and taste it seriously. Does it need more salt, more lemon brightness, or a pinch of pepper? Now is the time to adjust.
- Toss everything together while everything is hot:
- Add your drained pasta directly to the sauce and toss until every strand is coated. The heat of the pasta will warm the sauce through gently.
Pin It My favorite version of this memory was serving it to my grandmother, who spent forty years telling everyone vegetables were 'rabbit food.' She asked for the recipe before finishing her plate, then made it for a bridge game with her friends the following week. That moment was worth more than any review.
Making It Vegan
Swap the Greek yogurt for coconut yogurt or cashew cream, use vegan mayonnaise, and skip the Parmesan or use nutritional yeast instead. The sauce loses none of its magic, just becomes something different and equally satisfying. Some of my vegan friends actually prefer it because the flavors shine through without the dairy weight.
Temperature and Timing
Serve this sauce warm over hot pasta for the best flavor, but it's equally wonderful cold the next day as a pasta salad—the flavors actually deepen and blend overnight. If you're serving it cold, add a splash of water when you reheat it, as the sauce thickens as it cools. This flexibility makes it perfect for meal prep or unexpected guests.
Variations and Add-Ons
Toast some walnuts or pine nuts and scatter them on top for texture and richness that turns this into a completely different dish. You can also add grilled chicken or shrimp if you want to make it less vegetarian, and it pairs beautifully with roasted vegetables on the side.
- A handful of toasted nuts adds crunch and makes the dish feel more substantial.
- Serve it with a crisp white wine like Sauvignon Blanc to echo the bright, herbaceous flavors.
- Leftovers keep for three days in the refrigerator and taste even better the next day.
Pin It This sauce reminds me that the most memorable meals aren't the complicated ones—they're the ones that happen when you stop trying so hard and just let good ingredients speak for themselves. Make it for someone you love.
Recipe FAQs
- → What greens are used in this sauce?
Baby spinach, green cabbage, parsley, basil, chives, and optional tarragon form the fresh green base.
- → How do I achieve the right sauce consistency?
Blend ingredients until smooth, then add reserved pasta water gradually to reach a pourable, creamy texture.
- → Can this sauce be made vegan?
Yes, substitute plant-based yogurt and vegan mayonnaise, and omit or replace Parmesan with a vegan alternative.
- → What pasta types work well with this sauce?
Linguine, spaghetti, penne, or any dried pasta shape that holds sauce nicely pairs well.
- → How should this sauce be served?
It can be served warm tossed with hot pasta or chilled as part of a cold pasta salad.