Vegan Green Goddess Pasta - Kitchen Prairie

# Components:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free optional)

02 - Salt, for boiling water

→ Green Goddess Sauce

03 - 3 cups fresh baby spinach, washed

04 - 1 ripe avocado, peeled and pitted

05 - 1 cup fresh basil leaves

06 - ½ cup fresh parsley leaves

07 - 2 cloves garlic, peeled

08 - 2 tablespoons lemon juice (about ½ lemon)

09 - ¼ cup extra-virgin olive oil

10 - ½ cup unsweetened plant-based milk (oat, soy, or almond)

11 - 2 tablespoons nutritional yeast

12 - ½ teaspoon salt, or to taste

13 - ¼ teaspoon freshly ground black pepper

→ Toppings (optional)

14 - 1 small zucchini, spiralized or thinly sliced

15 - 1 cup cherry tomatoes, halved

16 - 2 tablespoons toasted pine nuts or sunflower seeds

17 - Fresh basil leaves

18 - Cracked black pepper, to taste

# Directions:

01 - 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.

02 - 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 smooth and creamy. Add reserved pasta water gradually to reach desired consistency.

03 - Return drained pasta to the pot or a large bowl. Pour the green goddess sauce over the pasta and toss gently to coat evenly. Add reserved pasta water if needed for a silkier texture.

04 - Dish pasta into bowls. Garnish with zucchini, cherry tomatoes, toasted pine nuts or sunflower seeds, extra basil leaves, and a sprinkle of black pepper if desired.

# Expert Advice:

01 -

Plant-based and nutrient-packed
Quick and easy weeknight meal

02 -

Use sunflower seeds instead of pine nuts for a nut-free version
Choose gluten-free pasta if needed to accommodate diet restrictions

03 -