Green Goddess Pasta Sauce (Printable)
Creamy avocado and herb sauce tossed with pasta. Bright, fresh, and ready in 20 minutes.
# What You'll Need:
→ Sauce Base
01 - 1 ripe avocado
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
06 - 2 tablespoons fresh tarragon leaves (optional, but traditional)
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
11 - 1/4 cup grated Parmesan cheese (plus more for garnish)
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon chili flakes (optional for heat)
→ Pasta
15 - 12 oz dried pasta (spaghetti, linguine, or your favorite 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 instructions until al dente. Before draining, reserve 1/2 cup of the starchy pasta 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 (if using) to a food processor or blender. Blend on high until completely smooth and vibrantly green, scraping down the sides as needed.
03 - Stop and taste the sauce. Adjust salt, pepper, or lemon juice as desired to balance the flavors.
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 splashes of the reserved pasta water until the sauce reaches your preferred consistency and coats every strand evenly.
05 - Divide the pasta among serving bowls. Finish with an extra sprinkle of Parmesan cheese, freshly chopped herbs, and a light drizzle of olive oil if desired.
# Expert Advice:
01 -
- The sauce comes together in the time it takes pasta to cook, which means zero planning ahead required.
- It tastes like spring decided to show off, with every herb singing its own note.
02 -
- The sauce dulls in color after a few hours so make it close to serving time for the brightest presentation.
- Adding the pasta water gradually rather than all at once prevents the sauce from becoming watery instead of creamy.
03 -
- A frozen avocado works just as well as fresh if you thaw it first, which means you can make this even when your countertop fruit is not cooperating.
- If your food processor is small, blend the herbs and liquid first, then fold in the mashed avocado by hand for a slightly chunkier but equally delicious result.