Green Goddess Pasta Sauce (Print Page)
Creamy avocado-herb pasta sauce with basil, lemon, and Greek yogurt for a fresh vegetarian meal.
# What You Need:
→ Fresh Herbs
01 - 1 cup fresh basil leaves
02 - ½ cup fresh parsley leaves
03 - ¼ cup fresh chives, snipped
04 - 2 tablespoons fresh tarragon (optional)
→ Sauce Base
05 - 1 ripe avocado, pitted and peeled
06 - ½ cup Greek yogurt (or dairy-free alternative)
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons fresh lemon juice (about ½ 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)
→ Seasoning
12 - Salt and black pepper, to taste
13 - ¼ teaspoon chili flakes (optional)
# 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 ½ cup of the starchy pasta water. Drain the pasta through a colander and set aside.
02 - While the pasta cooks, add the basil, parsley, chives, tarragon (if using), avocado, Greek yogurt, olive oil, lemon juice, garlic, and Parmesan to a food processor or blender. Blend on high until the mixture is completely smooth and reaches a vibrant green color.
03 - Taste the sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, gradually blend in a few tablespoons of the reserved pasta water until you achieve a pourable, creamy 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 as needed for a silky, glossy finish.
05 - Serve immediately while warm. Garnish with extra fresh herbs, an additional sprinkle of Parmesan, and a crack of black pepper if desired.
# Expert Tips:
01 -
- It comes together in the time it takes to boil pasta, which means even your hangriest self can handle it.
- The avocado makes it feel indulgent without a drop of cream, so you get that rich coating on every noodle without the heaviness.
02 -
- This sauce does not sit well. The avocado starts browning and the herbs lose their punch after a few hours, so make only what you plan to eat.
- Reserved pasta water is not optional here. The starch in it is what binds the sauce to the noodles and gives it that restaurant quality silkiness.
03 -
- Blanch the herbs for ten seconds in boiling water and shock them in ice water before blending. It locks in that insane bright green color and keeps it from turning murky.
- Warm your serving bowl before adding the pasta and sauce. A cold bowl sucks the heat right out of everything and makes the sauce seize up.