Green Goddess Pasta Sauce (Printer-Friendly)

Creamy avocado-herb sauce tossed with pasta for a fresh, vibrant vegetarian meal in 25 minutes.

# What You'll 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 (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 grated Parmesan cheese (or nutritional yeast for vegan)

→ 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)

# 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 ½ cup of the starchy pasta water. Drain the pasta through a colander and set aside.
02 - While the pasta cooks, add the basil, parsley, chives, tarragon (if using), avocado, Greek yogurt, olive oil, lemon juice, garlic, and Parmesan cheese to a food processor or high-powered blender. Blend on high until the mixture is completely smooth and a vibrant green color.
03 - Taste the sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, stream in a few tablespoons of the reserved pasta water while blending 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, luscious texture.
05 - Serve immediately in warmed bowls. Garnish with extra fresh herbs, an additional sprinkle of Parmesan, and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, which means dinner is ready before you can talk yourself into ordering takeout.
  • The sauce is so versatile you will find yourself spreading it on sandwiches and drizzling it over roasted vegetables the next day.
02 -
  • The sauce darkens as it sits because the herbs and avocado oxidize, so serve it immediately or press plastic wrap directly onto the surface if you need to hold it.
  • Reserving that pasta water is not optional suggestion, because the starch in it is what transforms a thick paste into a sauce that actually clings to the noodles.
03 -
  • Use an avocado that yields slightly when pressed but has no dark spots, because any brown stringiness will show up in that beautiful green color.
  • Blend the herbs and liquid first before adding the avocado, since overblending the avocado can make the sauce gummy instead of silky.

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