Green Goddess Pasta Sauce (Printable Version)

Creamy herbaceous sauce blending avocado, basil, and lemon for a fresh vegetarian pasta dish.

# What You 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 (optional)

→ Sauce Base

05 - 1 ripe avocado, pitted and peeled
06 - ½ cup Greek yogurt
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons fresh lemon juice (about ½ lemon)
09 - 1 garlic clove, peeled
10 - 2 tablespoons grated Parmesan cheese

→ Pasta

11 - 12 oz dried pasta (spaghetti, penne, or gluten-free variety)

→ Seasoning

12 - Salt and black pepper, to taste
13 - ¼ teaspoon 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 ½ cup of the 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, and Parmesan to a food processor or blender. Blend on high until the mixture is completely smooth and yields a vibrant green color.
03 - Taste the sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, blend in a few tablespoons of the reserved pasta water until you reach a creamy, pourable consistency.
04 - Transfer the drained pasta to a large mixing bowl. Pour the green goddess sauce over the top and toss thoroughly until every strand or piece is evenly coated. Add additional pasta water as needed to achieve a silky, luxurious texture.
05 - Plate immediately while warm. Garnish with extra fresh herbs and an additional sprinkle of Parmesan if desired. Pair with a crisp Sauvignon Blanc or Pinot Grigio for a complete experience.

# Expert Tips:

01 -
  • The sauce comes together in the time it takes your pasta water to boil, which feels like a genuine kitchen magic trick on tired evenings.
  • Creamy avocado replaces heavy cream so you get all the indulgence without the food coma afterward.
  • It uses up whatever herbs are languishing in your fridge and somehow makes them taste intentional.
02 -
  • The sauce discolors if it sits too long, so serve it right away or press plastic wrap directly against the surface if you must store it.
  • Warm pasta blends with the sauce better than cold pasta, so timing their readiness together matters more than you think.
03 -
  • Roll the lemon firmly on your counter before juicing to release more liquid with half the effort.
  • A frozen avocado works fine if you thaw it completely and pat it dry before blending.

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