Green Goddess Pasta Sauce (Printable)

Creamy avocado and fresh herb pasta sauce with basil, parsley, and lemon. A vibrant vegetarian dish ready in 25 minutes.

# 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)

# Step-by-step:

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 into a food processor or blender. Process on high until completely smooth and a vibrant green color is achieved.
03 - Taste the sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, blend in a few tablespoons of the reserved pasta water until it reaches a creamy, pourable consistency.
04 - Transfer the drained pasta to a large mixing bowl. Pour the green goddess sauce over the hot pasta and toss thoroughly until every strand or piece is evenly coated. Add additional pasta water a splash at a time if needed for a silky, luscious texture.
05 - Plate immediately while warm. Garnish with additional fresh herbs and an extra sprinkle of Parmesan if desired. Serve alongside a crisp Sauvignon Blanc or Pinot Grigio for a complete meal.

# Expert Advice:

01 -
  • This sauce comes together in the time it takes your pasta water to boil, making it a genuine weeknight lifesaver.
  • The avocado base makes it luxuriously creamy without a drop of heavy cream, so it sits light but tastes indulgent.
02 -
  • The sauce will thicken as it sits because the avocado continues to firm up, so always save extra pasta water to loosen it when reheating.
  • Do not skip the lemon juice because it is not just for flavor, it prevents the whole thing from turning an unappetizing brown.
03 -
  • Use a really ripe avocado with no brown spots because any bruised bits will show up as dark flecks in your bright green sauce.
  • Blend the herbs and liquid first before adding the avocado for the smoothest, most velvety texture possible.

Go back