Green Goddess Pasta Sauce (Print Version)
Creamy avocado and fresh herb sauce tossed with pasta for a bright, flavorful meal in 20 minutes.
# What You'll Need:
→ Sauce Base
01 - 1 ripe avocado, pitted and peeled
02 - 1 cup fresh spinach leaves, tightly packed
03 - 1/2 cup fresh basil leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh parsley leaves
06 - 2 tablespoons fresh tarragon leaves
07 - 2 cloves garlic, peeled
08 - 3 tablespoons extra-virgin olive oil
09 - 1/2 cup Greek yogurt
10 - Juice of 1 lemon (about 2 tablespoons)
11 - 1/4 cup grated Parmesan cheese, plus extra for garnish
12 - 1 teaspoon kosher salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon red chili flakes (optional)
→ Pasta
15 - 12 oz dried pasta (spaghetti, linguine, or preferred shape)
# How to Cook:
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. Reserve 1/2 cup of the starchy cooking water before draining through a colander.
02 - While the pasta cooks, place the avocado, spinach, basil, chives, parsley, tarragon, garlic, olive oil, Greek yogurt, lemon juice, Parmesan cheese, salt, pepper, and chili flakes into a food processor or blender. Process on high until completely smooth and uniformly bright green throughout.
03 - Stop the processor and scrape down the sides. Taste the sauce and adjust salt, pepper, or lemon juice as needed to balance the flavors. Blend briefly to incorporate any additions.
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 vigorously to coat evenly. Add reserved pasta water one tablespoon at a time until the sauce reaches your preferred consistency.
05 - Divide the sauced pasta among individual bowls. Finish with an extra sprinkle of Parmesan, a scattering of freshly chopped herbs, and a light drizzle of olive oil if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in the time it takes your pasta water to boil, which means dinner is genuinely 20 minutes from start to finish.
- It tastes like spring in a bowl, herby and tangy and rich all at once, without any heavy cream weighing it down.
02 -
- The sauce will darken if it sits uncovered for too long, so press a piece of plastic wrap directly against the surface if you are storing leftovers in the fridge.
- Reserving the pasta water is not optional, because without it the sauce can cling too thickly and turn gummy instead of flowing gracefully over each bite.
03 -
- Use the best olive oil you have because in a raw sauce like this one, every single ingredient speaks for itself and nothing hides.
- Chilling your serving bowls for five minutes before plating keeps the sauce vibrant and fresh tasting right through the last bite on a hot day.