Green Goddess Pasta Sauce (Print Version)
Creamy avocado and fresh herb sauce tossed with pasta for a vibrant vegetarian meal.
# What You Need:
→ Fresh Herbs
01 - 1 cup fresh basil leaves
02 - 1/2 cup fresh parsley leaves
03 - 1/4 cup fresh chives, snipped
04 - 2 tablespoons fresh tarragon leaves (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 red 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. Reserve 1/2 cup of starchy pasta water before draining through a colander.
02 - While the pasta cooks, add the basil, parsley, chives, tarragon (if using), avocado, Greek yogurt, olive oil, lemon juice, garlic clove, and Parmesan cheese to a food processor or blender. Process on high until completely smooth and a vibrant green color emerges.
03 - Taste the sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, stream in a few tablespoons of the reserved pasta water while blending until you reach 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 vigorously until every strand or piece is evenly coated. Add additional pasta water a splash at a time for a silky, clinging texture.
05 - Divide among plates immediately while warm. Garnish with extra fresh herb leaves and an additional sprinkle of Parmesan if desired. Pair with a glass of Sauvignon Blanc or crisp Pinot Grigio.
# Expert Tips:
01 -
- It takes roughly the same amount of time as boiling pasta, which means dinner is real in under half an hour.
- The sauce is so versatile you will find yourself spreading it on toast the next morning and feeling zero shame about it.
02 -
- Do not skip saving the pasta water because once you try to stir a thick sauce into dry noodles without it you will understand the panic.
- Blend the sauce right before tossing it with the pasta to preserve the brightest color and freshest taste.
03 -
- Use a ripe but not mushy avocado because an overripe one will make the sauce taste flat and slightly bitter.
- A food processor gives you more control over texture than a high speed blender, which can make it too smooth and almost gummy.