Green Goddess Pasta Sauce (Printer-Friendly)
Creamy avocado and herb sauce tossed with pasta for a fresh, vibrant vegetarian dish.
# What You’ll 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 leaves (optional)
→ Sauce Base
05 - 1 ripe avocado, pitted and peeled
06 - ½ cup plain Greek yogurt (or dairy-free yogurt 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 freshly grated Parmesan cheese (or nutritional yeast for vegan option)
→ Pasta
11 - 12 ounces dried pasta (spaghetti, penne, or gluten-free variety)
→ Seasoning
12 - Kosher salt and freshly ground black pepper, to taste
13 - ¼ teaspoon red chili flakes (optional)
# How To Make It:
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, place the basil, parsley, chives, tarragon (if using), avocado, Greek yogurt, olive oil, lemon juice, garlic, and Parmesan into a food processor or high-speed blender. Process on high until completely smooth and a vivid green color emerges, scraping down the sides as needed.
03 - Taste the sauce and season with kosher salt, black pepper, and chili flakes if desired. If the sauce is too thick, blend in 2 to 3 tablespoons of the reserved pasta water until it reaches 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 vigorously until every strand or piece is evenly coated. Add additional pasta water, one tablespoon at a time, to achieve a silky, glossy finish.
05 - Divide among serving plates immediately. Garnish with extra torn herbs, an additional sprinkle of Parmesan, and a drizzle of olive oil if desired.
# Helpful Hints:
01 -
- The color alone will make everyone at your table stop mid conversation and ask what on earth you made.
- It comes together in the time it takes to boil pasta, which means weeknight dinner panic is officially handled.
02 -
- The sauce darkens as it sits because the herbs oxidize, so serve it immediately for the brightest presentation.
- Reserving pasta water is not optional here, that starchy liquid is the difference between a clumpy mess and a silky coating.
03 -
- Use the ripest avocado you can find, any green spots or firmness will make the sauce grainy instead of lush.
- Blend the herbs and liquid first before adding the avocado, this prevents overmixing and keeps the color vivid.