Description
A rich and creamy vegan pasta dish made with a vibrant green goddess sauce packed with herbs, avocado, and spinach for a fresh and flavorful meal.
Ingredients
Units
Scale
- 12 oz pasta (such as linguine or spaghetti)
- 1 ripe avocado
- 1 cup fresh spinach
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1/2 cup unsweetened plant-based milk (such as almond or oat milk)
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for garnish
Instructions
- Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a blender or food processor, combine avocado, spinach, basil, parsley, garlic, nutritional yeast, lemon juice, plant-based milk, and olive oil. Blend until smooth and creamy.
- Season the sauce with salt and pepper to taste. Add more plant-based milk if a thinner consistency is desired.
- Toss the cooked pasta with the green goddess sauce, adding reserved pasta water a little at a time to loosen the sauce if needed.
- Serve immediately, garnished with red pepper flakes if desired.
Notes
- Use gluten-free pasta for a gluten-free version.
- Sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Add roasted veggies or tofu for extra protein and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg