Description
This Green Goddess Pasta Sauce is a vibrant, creamy, and herb-packed sauce featuring ripe avocado, fresh basil, parsley, and chives blended with Parmesan cheese and Greek yogurt for richness. Perfectly tossed with warm pasta, it creates a fresh and healthy main course that can be customized to be vegan or heartier with protein additions.
Ingredients
Scale
Green Goddess Sauce
- 1 ripe avocado, peeled and pitted
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1/4 cup fresh chives
- 1 garlic clove
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1/2 cup plain Greek yogurt (or dairy-free yogurt or sour cream)
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4–1/3 cup reserved pasta water (to thin the sauce)
Pasta
- 12 ounces cooked pasta of choice
Instructions
- Cook Pasta: Prepare pasta according to package instructions in salted boiling water. Before draining, reserve 1/3 cup of the pasta cooking water to adjust the sauce consistency.
- Blend Sauce Ingredients: In a blender or food processor, add avocado, basil, parsley, chives, garlic, lemon juice, Parmesan cheese, Greek yogurt, olive oil, salt, and black pepper. Blend until the sauce is smooth, creamy, and well combined, scraping down the sides as needed to ensure even blending.
- Adjust Sauce Consistency: Gradually add the reserved pasta water a little at a time into the blended sauce, blending between additions, until the sauce reaches your desired creamy and pourable consistency.
- Toss Pasta with Sauce: Add the warm, drained pasta to the blender or a large bowl containing the sauce. Toss thoroughly to coat all pasta evenly with the Green Goddess sauce.
- Serve: Serve immediately while the pasta is warm. Optionally garnish with extra grated Parmesan, fresh herbs, or a squeeze of lemon for added brightness and flavor.
Notes
- Best served fresh and slightly warm or at room temperature for optimal flavor and texture.
- To make the dish heartier, add grilled chicken, shrimp, or roasted vegetables.
- Use nutritional yeast and dairy-free yogurt or sour cream for a vegan version of the sauce.
- Reserve additional pasta water if you prefer a thinner sauce for easier tossing.
