Save to Pinterest A vibrant, creamy pasta dish featuring a bright green sauce made from spinach, fresh herbs, and avocado. Packed with flavor and nutrients, this plant-based recipe is perfect for a quick weeknight dinner.
This recipe has become a staple in my kitchen for busy evenings when I want something fresh and satisfying without fuss.
Ingredients
- Pasta: 350 g (12 oz) dried pasta (penne, fusulli, or spaghetti gluten-free if desired), Salt for pasta water
- Green Goddess Sauce: 100 g (3 cups) fresh baby spinach washed, 1 ripe avocado peeled and pitted, 25 g (1 cup) fresh basil leaves, 10 g (½ cup) fresh parsley leaves, 2 cloves garlic peeled, 2 tablespoons lemon juice (about ½ lemon), 60 ml (¼ cup) extra-virgin olive oil, 120 ml (½ cup) unsweetened plant-based milk (oat soy or almond), 2 tablespoons nutritional yeast, ½ teaspoon salt or to taste, ¼ teaspoon freshly ground black pepper
- Toppings (optional): 1 small zucchini spiralized or thinly sliced, 1 cup cherry tomatoes halved, 2 tablespoons toasted pine nuts or sunflower seeds, Fresh basil leaves, Cracked black pepper
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water then drain pasta and set aside.
- Step 2:
- While the pasta cooks prepare the sauce: In a blender or food processor combine spinach avocado basil parsley garlic lemon juice olive oil plant-based milk nutritional yeast salt and pepper. Blend until completely smooth and creamy. Add a splash of reserved pasta water if needed to reach a pourable consistency.
- Step 3:
- Return drained pasta to the pot or a large bowl. Pour the green goddess sauce over the pasta and toss gently to coat. Add reserved pasta water a little at a time if needed for a silkier sauce.
- Step 4:
- Serve pasta in bowls. Top with zucchini cherry tomatoes toasted pine nuts or sunflower seeds extra basil leaves and a sprinkle of black pepper if desired.
Save to Pinterest My family loves gathering around this dish especially when fresh herbs are plentiful in the garden during summer.
Nutritional Information
Per serving this dish provides 420 calories 18 g total fat 54 g carbohydrates and 10 g protein.
Wine Pairing
Crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the fresh herbal flavors of this pasta.
Required Tools
Large pot blender or food processor chefs knife cutting board colander.
Save to Pinterest This vibrant green pasta makes a perfect weeknight dinner or light lunch that everyone will enjoy.
Ask About This Recipe
- → What type of pasta works best with the green goddess sauce?
Penne, fusilli, or spaghetti all pair wonderfully, and gluten-free pasta can be used for dietary needs.
- → Can I prepare the green sauce ahead of time?
Yes, the sauce can be blended and stored in the fridge for up to 24 hours for convenient meal prep.
- → What can I use instead of pine nuts for the topping?
Sunflower seeds make a great nut-free alternative, offering a similar crunch and flavor depth.
- → How can I adjust the sauce consistency if too thick?
Add reserved pasta cooking water a little at a time to thin the sauce to a silky, coatable texture.
- → Are there suggested wine pairings with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh, herbal flavors perfectly.