Green Goddess Pasta Sauce (Printable)

A creamy, herb-rich sauce combining fresh spinach, herbs, and tangy accents for a vibrant pasta topping.

# What You Need:

→ Greens & Herbs

01 - 2 cups packed baby spinach
02 - 1 cup chopped green cabbage
03 - 1/2 cup fresh parsley leaves
04 - 1/2 cup fresh basil leaves
05 - 1/4 cup fresh chives
06 - 1/4 cup fresh tarragon (optional)

→ Vegetables

07 - 2 cloves garlic
08 - 2 green onions, chopped
09 - 1 small avocado, peeled and pitted

→ Dairy

10 - 1/2 cup Greek yogurt or sour cream
11 - 1/4 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese

→ Liquids & Acidity

13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon white wine vinegar
15 - 1/4 cup olive oil

→ Seasoning

16 - 1/2 teaspoon salt, plus more to taste
17 - 1/4 teaspoon black pepper
18 - Pinch of crushed red pepper flakes (optional)

→ Pasta

19 - 12 ounces dried pasta (linguine, spaghetti, or penne)

# How-To Steps:

01 - Boil the pasta in a large pot of salted water until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta.
02 - In a blender or food processor, combine spinach, cabbage, parsley, basil, chives, tarragon if using, garlic, green onions, avocado, Greek yogurt, mayonnaise, Parmesan, lemon juice, white wine vinegar, olive oil, salt, and black pepper.
03 - Process the mixture until smooth and creamy, scraping down the sides as needed. Gradually add reserved pasta water, one tablespoon at a time, until the sauce reaches a pourable consistency.
04 - Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice as desired.
05 - Toss the hot drained pasta with the green goddess sauce until evenly coated.
06 - Serve immediately, garnished with extra fresh herbs and Parmesan if preferred.

# Expert Tips:

01 -
  • It turns a pile of random greens into something that feels restaurant-fancy but takes less time than ordering delivery.
  • The sauce is creamy and rich without feeling heavy, and that avocado adds a silky body you wouldnt expect.
  • You can make it ahead and it actually tastes better the next day when the flavors marry.
  • Its one of those recipes that makes people ask for the recipe, which always feels like a quiet little victory.
02 -
  • Dont skip reserving the pasta water, its the secret to getting the sauce to coat perfectly instead of clumping or sliding off.
  • Blend the sauce longer than you think you need to, any chunks of herb will stand out and the silky texture is what makes this special.
  • If your avocado is underripe the sauce will taste grassy and lack that creamy richness, so make sure its soft.
03 -
  • Use the freshest herbs you can find, wilted or old herbs will make the sauce taste dull and tired.
  • If you want the sauce even creamier, add an extra tablespoon of mayo or a splash of heavy cream.
  • Taste it before you toss it with the pasta because once its mixed its harder to adjust the seasoning.
Go Back