Green Goddess Pasta Sauce (Print Version)

Creamy, herbaceous pasta sauce combining fresh greens and aromatic herbs for vibrant flavor.

# 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 more 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)

# Step-by-Step Guide:

01 - Boil the pasta in a large pot of salted water until al dente according to package directions. Reserve 1/2 cup of cooking water and drain the pasta.
02 - Place spinach, cabbage, parsley, basil, chives, tarragon (if using), garlic, green onions, avocado, Greek yogurt, mayonnaise, Parmesan, lemon juice, vinegar, olive oil, salt, and black pepper in a blender or food processor.
03 - Blend until smooth and creamy, scraping down the sides as needed. Gradually add reserved pasta water, one tablespoon at a time, until the sauce reaches a pourable consistency.
04 - Taste the sauce and adjust seasoning with additional salt, black pepper, or lemon juice as preferred.
05 - Toss the hot drained pasta with the sauce until fully coated.
06 - Serve immediately, optionally garnished with extra herbs and Parmesan cheese.

# Top Tips:

01 -
  • It tastes restaurant-quality but comes together faster than you can boil water.
  • The sauce is creamy without being heavy, herbaceous without tasting like grass clippings.
  • It makes you feel like you've chosen something healthy while eating something genuinely delicious.
02 -
  • If your avocado is even slightly brown inside, fish it out—one brown piece will make the whole sauce taste oxidized and bitter.
  • Fresh herbs are absolutely essential; dried herbs will turn this into a muddy gray-green sauce that tastes like the back of a medicine cabinet.
  • The pasta water is magic—it contains starch that helps the sauce coat the pasta and bind properly, so don't skip saving it.
03 -
  • Make the sauce first while water boils, then cook pasta—this way everything comes together at exactly the right moment and nothing sits around cooling.
  • If you don't have a food processor, a high-powered blender works even better, creating a silkier texture than a traditional blender alone.
  • Add the pasta water gradually, not all at once—you can always thin it out, but you can't take it back once it's too loose.
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