Green Goddess Pasta Sauce (Print version)

Creamy avocado-herb pasta sauce bursting with basil, parsley, and bright lemon. Ready in just 25 minutes.

# What goes in:

→ 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 Greek yogurt (or dairy-free 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)

→ Pasta

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

→ Seasoning

12 - Salt and black pepper, to taste
13 - ¼ teaspoon chili flakes (optional)

# Cooking steps:

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 blender. Process on high until the mixture is completely smooth and yields a vibrant green color, scraping down the sides as needed.
03 - Taste the sauce and season with salt, pepper, and chili flakes if desired. If the sauce is too thick, blend in a few tablespoons of the reserved pasta water, one tablespoon at a time, until it reaches a pourable, silky consistency.
04 - Transfer the drained pasta to a large mixing bowl. Pour the green goddess sauce over the pasta and toss vigorously until every strand or piece is evenly coated. Add additional pasta water as needed to achieve a luscious, creamy texture that clings to the pasta.
05 - Plate immediately while warm. Garnish with additional fresh herbs and an extra sprinkle of Parmesan if desired. Serve alongside a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a complete meal.

# Tips from flavorandfeast:

01 -
  • It comes together in the time it takes pasta to cook, which means dinner is basically effortless on busy nights.
  • The avocado makes it impossibly creamy without a drop of heavy cream, so you feel light but completely satisfied.
  • It works as a sauce, a dip, or a dressing, which means you will find excuses to make it all week long.
02 -
  • Do not skip saving the pasta water because without it the sauce can seize up into a thick paste that refuses to coat anything.
  • The avocado needs to be truly ripe, since an underripe one will leave chalky bits no amount of blending can fix.
03 -
  • Blanch the herbs for ten seconds in boiling water then shock them in ice water if you want the sauce to stay a shocking electric green even after sitting.
  • A tablespoon of the starchy pasta water blended directly into the sauce before tossing creates an emulsion that holds up better on the plate.

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