Vegan Green Goddess Pasta

A vibrant, creamy pasta dish featuring a bright green sauce made from spinach, fresh herbs, and avocado. Packed with flavor and nutrients, this plant-based recipe is perfect for a quick weeknight dinner.

This recipe quickly became a family favorite for its fresh flavors and creamy texture without any dairy.

Ingredients

• Pasta: 350 g (12 oz) dried pasta (penne, fusilli, or spaghetti gluten-free if desired), Salt for pasta water
• Green Goddess Sauce: 100 g (3 cups) fresh baby spinach washed, 1 ripe avocado peeled and pitted, 25 g (1 cup) fresh basil leaves, 10 g (½ cup) fresh parsley leaves, 2 cloves garlic peeled, 2 tablespoons lemon juice (about ½ lemon), 60 ml (¼ cup) extra-virgin olive oil, 120 ml (½ cup) unsweetened plant-based milk (oat soy or almond), 2 tablespoons nutritional yeast, ½ teaspoon salt or to taste, ¼ teaspoon freshly ground black pepper
• Toppings (optional): 1 small zucchini spiralized or thinly sliced, 1 cup cherry tomatoes halved, 2 tablespoons toasted pine nuts or sunflower seeds, Fresh basil leaves, Cracked black pepper

Instructions

Step 1:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water then drain pasta and set aside.

Step 2:

While the pasta cooks prepare the sauce In a blender or food processor combine spinach avocado basil parsley garlic lemon juice olive oil plant-based milk nutritional yeast salt and pepper Blend until completely smooth and creamy Add a splash of reserved pasta water if needed to reach a pourable consistency.

Step 3:

Return drained pasta to the pot or a large bowl Pour the green goddess sauce over the pasta and toss gently to coat Add reserved pasta water a little at a time if needed for a silkier sauce.

Step 4:

Serve pasta in bowls Top with zucchini cherry tomatoes toasted pine nuts or sunflower seeds extra basil leaves and a sprinkle of black pepper if desired.

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Sharing this meal at our family table always brings smiles and a sense of healthful comfort.

Tips for Best Flavor

Use fresh herbs and ripe avocado for the creamiest sauce. Adjust lemon juice and seasoning to balance the flavors.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of plant-based milk to loosen the sauce.

Nutritional Information

This dish contains approximately 420 calories per serving with 18 g total fat and 54 g carbohydrates offering a balanced meal option.

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Enjoy this delicious and nutritious plant-based pasta as a comforting everyday meal.

Recipe Questions & Answers

→ How do I make the green sauce silky?

Blend fresh spinach, avocado, herbs, garlic, lemon juice, plant-based milk, and olive oil until smooth. Adding reserved pasta water helps reach a creamy, pourable consistency.

→ Can I use gluten-free pasta?

Yes, using gluten-free pasta like rice or corn varieties works well and keeps the dish accessible for gluten sensitivities.

→ What toppings complement the dish?

Spiralized zucchini, halved cherry tomatoes, toasted pine nuts or sunflower seeds, fresh basil leaves, and cracked black pepper add texture and bright flavors.

→ How to adapt for nut-free diets?

Replace pine nuts with toasted sunflower seeds and use nut-free plant-based milk such as oat or soy to keep the dish allergen-friendly.

→ What wine pairs well with this pasta?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh, herbal flavors and creamy texture nicely.