Green Goddess Pasta Sauce (Printable Version)

Creamy avocado and herb sauce that coats pasta in vibrant, garden-fresh flavor in 20 minutes.

# What You’ll Need:

→ Sauce Base

01 - 1 ripe avocado, pitted and scooped
02 - 1 cup fresh spinach leaves, packed
03 - 1/2 cup fresh basil leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh parsley leaves
06 - 2 tablespoons fresh tarragon leaves (optional but traditional)
07 - 2 cloves garlic, peeled
08 - 3 tablespoons extra-virgin olive oil
09 - 1/2 cup Greek yogurt or sour cream
10 - Juice of 1 lemon
11 - 1/4 cup grated Parmesan cheese, plus more for garnish
12 - 1 teaspoon kosher salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon red chili flakes (optional for heat)

→ Pasta

15 - 12 oz dried pasta (spaghetti, linguine, or preferred shape)

# Directions:

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 avocado, spinach, basil, chives, parsley, tarragon (if using), garlic, olive oil, Greek yogurt, lemon juice, Parmesan cheese, salt, pepper, and chili flakes into a food processor or blender. Blend on high until completely smooth and the mixture turns a vibrant, uniform green.
03 - Stop the blender and taste the sauce. Adjust salt, pepper, or lemon juice as needed to balance the flavors. Blend again briefly if any additions are made.
04 - Return the drained pasta to the pot or transfer to a large mixing bowl. Pour the green goddess sauce over the hot pasta and toss thoroughly to coat every strand. Add reserved pasta water a tablespoon at a time until the sauce reaches your preferred consistency.
05 - Divide the sauced pasta among serving bowls. Finish with an extra sprinkle of Parmesan, a scattering of freshly chopped herbs, and a light drizzle of olive oil if desired. Serve immediately while warm.

# Top Tips:

01 -
  • The sauce comes together in a blender while your pasta cooks, so dinner lands on the table in under twenty minutes.
  • It uses a whole cup of spinach and a pile of fresh herbs, which means you are sneaking greens into something that tastes indulgent.
02 -
  • The sauce thickens as it sits because the avocado sets up, so if you are making it ahead, stir in a splash of water or lemon juice before tossing with pasta.
  • Reserving that pasta water is not optional, because the starch in it is the magic ingredient that helps the sauce cling instead of pooling at the bottom of the bowl.
03 -
  • A squeeze of lemon juice on top of the finished dish not only perks up the flavor but also helps keep the green color vivid while you eat.
  • If your sauce seems too thick after blending, the reserved pasta water is the answer, so add it one tablespoon at a time rather than all at once.

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