Green Goddess Pasta Sauce (Printable)

Creamy avocado and herb sauce tossed with pasta. Fresh basil, parsley, and lemon blend into a vibrant green coating.

# What You 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 ounces dried pasta (spaghetti, penne, or gluten-free variety)

→ Seasoning

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

# Directions:

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 thoroughly in a colander.
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 completely smooth and a vibrant green color emerges.
03 - Taste the blended sauce and season with salt, pepper, and chili flakes as desired. If the sauce is too thick, gradually blend in a few tablespoons of the reserved pasta water until you reach a lush, coating consistency.
04 - Transfer the drained pasta to a large mixing bowl. Pour the green goddess sauce over the top and toss vigorously until every strand or piece is evenly coated. Add additional pasta water as needed to achieve a silky, clinging texture.
05 - Serve immediately while warm. Garnish with extra fresh herbs and an additional sprinkle of Parmesan if desired.

# Expert Tips:

01 -
  • The sauce comes together in a blender while your pasta cooks, so dinner lands on the table in under thirty minutes without any compromise on flavor.
  • It tastes luxuriously creamy but relies on avocado and yogurt instead of heavy cream, which makes it feel light enough for a warm evening.
02 -
  • Do not blend the sauce until your pasta is almost done, because it takes only a couple of minutes and you want it as vibrant and fresh as possible.
  • Saving that pasta water is not optional, and I learned this the hard way when I once dumped it all and spent ten minutes trying to rescue a bowl of gummy noodles.
03 -
  • Use the most overripe avocado you can stand because the softer it is, the creamier your sauce will be without needing to add extra oil.
  • If your herbs are looking a little wilted, soak them in ice water for ten minutes and they will perk up dramatically before you blend.

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