Green Goddess Pasta
This Green Goddess Pasta is a vibrant, creamy herb-packed dish that comes together in under 25 minutes. A silky blended sauce made from fresh basil, parsley, chives, ripe avocado, garlic, lemon juice, and Parmesan coats every strand of pasta in bold, bright flavor. It's naturally vegetarian, endlessly customizable, and just as good for a quick weeknight dinner as it is for meal prep.
Equipment
- Large pot For boiling pasta
- High-powered blender Or food processor; for making the sauce
- Colander For draining pasta
- Large mixing bowl or skillet For tossing pasta with sauce
- Microplane or box grater For grating Parmesan
- Tongs or pasta fork For tossing and serving
- Liquid measuring cup For reserving pasta water
- Sharp knife and cutting board For prepping herbs and garlic
Ingredients
For the Pasta
For the Green Goddess Sauce
- 1 ripe avocado pitted and scooped
- 1 cup fresh basil leaves about 25g, packed
- 1/2 cup fresh parsley leaves about 15g, packed
- 3 tbsp fresh chives roughly chopped
- 3 garlic cloves peeled
- 3 tbsp extra virgin olive oil 45ml
- 3 tbsp fresh lemon juice about 1 large lemon; 45ml
- 1/2 cup Parmesan cheese about 50g, freshly grated; plus more for serving
- 1/2 cup reserved pasta water added gradually when blending or tossing
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1 pinch red pepper flakes optional, for heat
Optional Garnishes
- extra fresh basil or chives for topping
- lemon zest for topping
- toasted pine nuts or walnuts optional, for crunch
Instructions
- Bring a large pot of generously salted water to a rolling boil, then cook 12 oz of spaghetti or linguine according to package directions until just al dente. Before draining, scoop out at least 1 cup of starchy pasta water, then drain — do not rinse.
- While the pasta cooks, peel the garlic, rinse and pat dry the basil and parsley, roughly chop the chives, scoop the avocado flesh, juice the lemon, and freshly grate the Parmesan so everything is ready to blend.
- Add the avocado, basil, parsley, chives, garlic, lemon juice, olive oil, Parmesan, salt, pepper, and red pepper flakes to a blender and blend on high until smooth. With the blender running, slowly pour in 1/4 to 1/2 cup of the reserved pasta water until the sauce is silky and pourable; taste and adjust seasoning.
- Add the drained pasta to a large bowl or skillet, pour the green goddess sauce over the top, and toss vigorously with tongs until every strand is evenly coated. Splash in more pasta water as needed to reach a glossy, saucy consistency.
- Twirl portions into bowls and top with extra grated Parmesan, fresh basil or chives, a pinch of lemon zest, and toasted pine nuts or walnuts if desired. Serve immediately.
Notes
- Use a fully ripe avocado for the creamiest, smoothest sauce — it should yield slightly when pressed.
- Always reserve pasta water before draining; the starch is what makes the sauce silky and helps it cling to the pasta.
- Cook pasta al dente — it will continue to soften slightly when tossed with the warm sauce.
- Blend the sauce while the pasta cooks so it's ready the moment the pasta is drained.
- To prevent the avocado sauce from browning, use it immediately after blending and add an extra squeeze of lemon juice.
- For a vegan version, omit the Parmesan or substitute with 3 tablespoons of nutritional yeast.
- Swap Greek yogurt (1/2 cup) for the avocado for a lighter, tangier sauce.
- Store leftovers in an airtight container with plastic wrap pressed directly against the pasta surface for up to 2 days in the refrigerator.
- Reheat gently in a skillet over low heat with a splash of water or olive oil — avoid the microwave to preserve the herb flavor.
- This pasta does not freeze well due to the avocado-based sauce; enjoy within 2 days.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 57gProtein: 14gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 12mgSodium: 420mgPotassium: 520mgFiber: 6gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 12mg
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