Green Goddess Pasta Sauce (Printer version)

Creamy, herb-packed sauce blending fresh greens and herbs for a vibrant pasta flavor boost.

# 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)

# Directions:

01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
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 - Blend until smooth and creamy, scraping sides as needed. Add reserved pasta water gradually, one tablespoon at a time, until the sauce reaches a pourable consistency.
04 - Taste the sauce and adjust with additional salt, black pepper, or lemon juice as preferred.
05 - Toss the hot, drained pasta with the sauce until evenly coated.
06 - Serve immediately, optionally garnished with extra herbs and Parmesan cheese.

# Expert Advice:

01 -
  • It turns humble pantry staples and leftover greens into a sauce that tastes vibrant and special.
  • The whole thing comes together in one blender and one pot, so cleanup is almost nonexistent.
  • You can serve it warm for dinner or cold the next day, and it tastes just as good both ways.
02 -
  • Dont skip reserving the pasta water, its the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Taste the sauce before you toss it with the pasta, because once its mixed you cant easily fix underseasoned greens.
03 -
  • Blanch the spinach and cabbage for 30 seconds in the pasta water before blending if you want an even silkier sauce with a brighter green color.
  • A small handful of toasted pine nuts blended in makes the sauce taste almost like pesto, rich and nutty without being heavy.
Return