Vegan Green Goddess Pasta

# What You Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free optional)

02 - Salt, for pasta water

→ Green Goddess Sauce

03 - 3 cups fresh baby spinach, washed

04 - 1 ripe avocado, peeled and pitted

05 - 1 cup fresh basil leaves

06 - ½ cup fresh parsley leaves

07 - 2 cloves garlic, peeled

08 - 2 tablespoons lemon juice (about ½ lemon)

09 - ¼ cup extra-virgin olive oil

10 - ½ cup unsweetened plant-based milk (oat, soy, or almond)

11 - 2 tablespoons nutritional yeast

12 - ½ teaspoon salt, or to taste

13 - ¼ teaspoon freshly ground black pepper

→ Toppings (optional)

14 - 1 small zucchini, spiralized or thinly sliced

15 - 1 cup cherry tomatoes, halved

16 - 2 tablespoons toasted pine nuts or sunflower seeds

17 - Fresh basil leaves

18 - Cracked black pepper

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set pasta aside.

02 - 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 reserved pasta water gradually to reach desired sauce consistency.

03 - Return drained pasta to the pot or a large bowl. Pour the green sauce over pasta and toss gently to coat evenly. Adjust texture with additional reserved pasta water if needed.

04 - Divide pasta into bowls. Top with zucchini, cherry tomatoes, toasted pine nuts or sunflower seeds, fresh basil leaves, and a sprinkle of cracked black pepper as preferred.

# Expert Tips:

01 -

Plant-based and nutrient-rich
Quick and easy to prepare

02 -

Use sunflower seeds and nut-free plant-based milk for a nut-free version
Adding a squeeze of lemon or pinch of chili flakes enhances brightness and heat

03 -