Green Goddess Pasta Sauce (Printer-friendly)

Creamy avocado-herb sauce with basil, spinach, and lemon tossed with pasta for a fresh, vibrant meal.

# What You'll Need:

→ Sauce Base

01 - 1 ripe avocado
02 - 1 cup fresh spinach leaves, packed
03 - 1/2 cup fresh basil leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh parsley
06 - 2 tablespoons fresh tarragon leaves (optional, but traditional)
07 - 2 cloves garlic, peeled
08 - 3 tablespoons extra-virgin olive oil
09 - 1/2 cup Greek yogurt or sour cream
10 - Juice of 1 lemon
11 - 1/4 cup grated Parmesan cheese (plus more for garnish)
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/4 teaspoon chili flakes (optional for heat)

→ Pasta

15 - 12 oz dried pasta (spaghetti, linguine, or your favorite shape)

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta through a colander and set aside.
02 - While the pasta cooks, add the avocado, spinach, basil, chives, parsley, tarragon, garlic, olive oil, Greek yogurt, lemon juice, Parmesan cheese, salt, pepper, and chili flakes (if using) to a food processor or blender. Blend on high until completely smooth and the mixture turns a vibrant, uniform green color.
03 - Taste the sauce and adjust the salt, pepper, or lemon juice as needed to balance the flavors.
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 thoroughly, adding splashes of the reserved pasta water until the sauce reaches your desired creamy consistency.
05 - Divide the sauced pasta among serving bowls. Garnish with extra Parmesan, freshly chopped herbs, and a light drizzle of olive oil if desired. Serve immediately.

# Expert Advice:

01 -
  • The avocado makes it lusciously creamy without a drop of heavy cream, which feels like a wonderful little trick you will want to pull on everyone.
  • It uses up whatever herbs are taking over your fridge or garden, so nothing goes to waste and everything tastes incredible.
  • The sauce works just as well cold the next day as a dip for crackers or smeared on a sandwich, which means leftovers are never a problem.
02 -
  • The sauce will darken if it sits out too long because the avocado oxidizes, so serve it right away or press plastic wrap directly against the surface if you need to hold it for a bit.
  • Adding the pasta water gradually rather than all at once is the difference between a silky sauce and a soupy one, so go slow and toss as you pour.
03 -
  • Pull the avocado out of the fridge thirty minutes before blending so it blends silkier and does not cool down your hot pasta on contact.
  • If your sauce seems too thick after tossing, another tablespoon of pasta water mixed in vigorously will fix it instantly without diluting the flavor.

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