Green Goddess Pasta Sauce (Printable)
Creamy avocado and herb sauce tossed with pasta for a bright, fresh meal in 20 minutes.
# What You'll Need:
→ Sauce Base
01 - 1 ripe avocado, pitted and peeled
02 - 1 cup fresh spinach leaves, packed
03 - 1/2 cup fresh basil leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh parsley leaves
06 - 2 tablespoons fresh tarragon leaves (optional)
07 - 2 cloves garlic, peeled
08 - 3 tablespoons extra-virgin olive oil
09 - 1/2 cup Greek yogurt or sour cream
10 - Juice of 1 lemon (about 2 tablespoons)
11 - 1/4 cup grated Parmesan cheese, plus more for garnish
12 - 1 teaspoon kosher salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon red chili flakes (optional)
→ Pasta
15 - 12 oz dried pasta (spaghetti, linguine, or preferred shape)
# 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 1/2 cup of the starchy cooking water. Drain the pasta through a colander and set aside.
02 - While the pasta cooks, add the avocado, spinach, basil, chives, parsley, tarragon (if using), garlic, olive oil, Greek yogurt, lemon juice, Parmesan cheese, salt, pepper, and chili flakes to a food processor or blender. Process on high until completely smooth and uniformly bright green, scraping down the sides as needed.
03 - Taste the sauce and adjust the salt, pepper, or lemon juice to your preference. Blend briefly to incorporate any adjustments.
04 - Return the drained pasta to the pot or transfer to a large mixing bowl. Pour the green goddess sauce over the hot pasta and toss thoroughly, adding small splashes of the reserved pasta water until the sauce reaches your desired creamy consistency.
05 - Divide the sauced pasta among serving bowls. Finish with an extra sprinkle of Parmesan, a scattering of fresh chopped herbs, and a light drizzle of olive oil if desired.
# Expert Advice:
01 -
- The sauce comes together in a blender while your pasta cooks so dinner lands on the table in under twenty minutes without any compromise on flavor.
- Creamy avocado replaces heavy cream yet the sauce still coats every strand of pasta with a velvety richness that feels deeply indulgent.
02 -
- Once the sauce sits exposed to air the avocado will slowly oxidize so serve it promptly or press plastic wrap directly against the surface if you need to hold it for a bit.
- The starchy pasta water is not optional here because it is the only thing standing between a velvety sauce and a thick paste so always save more than you think you need.
03 -
- Use an avocado that is perfectly ripe with no dark spots because the avocado is the cream and any bruised bits will show up as brown flecks in that gorgeous green sauce.
- Blend the herbs and liquids first before adding the avocado if your blender struggles because a smoother herb base means less overworking the avocado which keeps the color brighter.