If you’re craving a bowl of pasta that feels both indulgent and nourishing, the Creamy Green Goddess Pasta is exactly what you need. This vibrant, plant-powered dish combines the richness of a creamy sauce with the freshness of herbs and greens, creating a meal that’s as satisfying as it is wholesome.

Inspired by the classic “green goddess” dressing, this vegan version turns nutrient-packed ingredients like spinach, basil, avocado, and lemon into a silky, luscious sauce that clings perfectly to your favorite pasta. The result? A bright, green, flavor-loaded meal that tastes like spring in every bite—yet it’s so creamy, you’d never guess it’s dairy-free.

Let’s break down how to create this gorgeous, creamy green goddess pasta step by step.

Ingredients

This recipe makes 4 servings. Each ingredient contributes to the smooth, rich texture and layered flavor that define this dish.

For the Pasta:

12 oz (340 g) pasta of choice (penne, fettuccine, or rotini work best)
1 tablespoon olive oil
1 teaspoon salt (for the pasta water)

For the Green Goddess Sauce:

1 ripe avocado (for creaminess)
2 cups fresh spinach leaves (packed)
1 cup fresh basil leaves
½ cup fresh parsley leaves
3 cloves garlic
¼ cup raw cashews (soaked for 20 minutes in hot water)
2 tablespoons nutritional yeast (for a cheesy flavor)
2 tablespoons lemon juice (freshly squeezed)
½ teaspoon lemon zest
¾ cup unsweetened oat or almond milk
2 tablespoons extra virgin olive oil
1 teaspoon salt, or to taste
½ teaspoon black pepper
Optional: ¼ teaspoon red chili flakes (for a little kick)

Optional Toppings:

Toasted pine nuts or chopped walnuts
Fresh basil leaves
A drizzle of olive oil
Vegan parmesan cheese

Instructions

Follow these detailed steps to make the perfect creamy green goddess pasta.

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta water before draining. Toss the cooked pasta with 1 tablespoon of olive oil to prevent sticking, then set aside.

Step 2: Prepare the Cashews

If you haven’t soaked your cashews yet, do so now. Place them in a bowl and cover with hot water for at least 20 minutes. This softens them, ensuring a creamy and smooth sauce texture. After soaking, drain and set aside.

Step 3: Blend the Sauce

In a high-speed blender or food processor, combine:

Avocado
Spinach
Basil
Parsley
Garlic
Soaked cashews
Nutritional yeast
Lemon juice and zest
Oat or almond milk
Olive oil
Salt and pepper

Blend until completely smooth and creamy. Scrape down the sides as needed to ensure everything blends evenly.

If the sauce seems too thick, add a few tablespoons of the reserved pasta water or more plant milk until it reaches your desired consistency. The texture should be silky and pourable, not runny.

Step 4: Combine Pasta and Sauce

Transfer the cooked pasta to a large skillet or pan over low heat. Pour the green goddess sauce over the pasta, stirring continuously to coat every piece. Add 2–3 tablespoons of reserved pasta water to help the sauce cling better and create a glossy finish.

Cook for 2–3 minutes, just until warmed through. Avoid overheating the sauce, as high heat can dull the vibrant green color.

Step 5: Taste and Adjust

Taste the pasta before serving. Adjust salt, pepper, or lemon juice to balance the flavors. For a spicier kick, sprinkle in some red chili flakes.

Step 6: Serve

Serve immediately, topped with toasted pine nuts or walnuts for crunch, fresh basil for aroma, and a light drizzle of olive oil for extra richness. Sprinkle with vegan parmesan if you like a cheesy touch.

Conservation and Storage

Proper storage keeps the freshness and flavor intact.

Refrigerator: Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of plant milk or water to loosen the sauce, as it tends to thicken in the fridge.
Freezer: This sauce doesn’t freeze well due to the avocado, which can change texture and color after thawing. For best results, store the sauce separately in the fridge and make fresh pasta when ready to serve.
Meal Prep Tip: You can prepare the sauce 1–2 days ahead of time. Store it in a sealed jar with a thin layer of olive oil on top to prevent oxidation (browning).

Variations

This recipe is adaptable to any taste or dietary preference. Try these creative variations:

Protein Boost:
Add roasted chickpeas, grilled tofu, or pan-seared tempeh for a higher-protein version that still stays vegan.
Nut-Free Version:
Replace cashews with sunflower seeds or silken tofu for a creamy yet allergen-friendly alternative.
Spicy Twist:
Blend in half a jalapeño or add a pinch of cayenne pepper for heat.
Superfood Upgrade:
Toss in kale or arugula for extra nutrients and depth of flavor.
Zoodle Option:
Use spiralized zucchini or spaghetti squash instead of pasta for a low-carb, gluten-free variation.
Creamier Texture:
Add an extra tablespoon of olive oil or a few tablespoons of coconut milk for a richer finish.

Serving Suggestions

The creamy green goddess pasta pairs beautifully with many sides and garnishes. Here are some ideas:

Light Side Salad: Serve with a fresh garden salad dressed in lemon vinaigrette to complement the creaminess.
Roasted Vegetables: Pair with roasted cherry tomatoes, asparagus, or zucchini for a complete meal.
Bread Pairing: Enjoy with garlic bread or toasted sourdough to soak up every bit of sauce.
As a Cold Pasta Salad: Chill leftovers and serve as a refreshing green pasta salad for lunch or picnics.
Topping Options: Sprinkle hemp seeds, vegan feta, or microgreens for extra texture and nutrients.

Tips for Perfecting the Dish

Use Ripe Avocado: An underripe avocado will make the sauce less creamy and harder to blend.
Don’t Overheat the Sauce: Keep the heat low when mixing with pasta to maintain the bright green color.
Add Lemon Last: Fresh lemon juice enhances the flavor but can turn bitter if cooked too long.
Season Gradually: Taste as you go—greens can vary in flavor intensity. Adjust salt and lemon for balance.
Choose the Right Pasta: Shapes like rotini or fusilli hold the creamy sauce best due to their ridges.

Conclusion

The Creamy Green Goddess Pasta is proof that vegan food can be both comforting and vibrant. Its silky avocado-cashew base, blended with fresh herbs and greens, makes every bite a refreshing explosion of flavor. Whether served warm for dinner or chilled for lunch, this dish balances indulgence and nutrition effortlessly.

Versatile, quick to make, and endlessly customizable, this pasta belongs in every home cook’s rotation. With just a handful of wholesome ingredients and a blender, you can transform simple greens into a luxurious, restaurant-worthy meal that celebrates plant-based goodness—one creamy, green forkful at a time.

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Creamy Green Goddess Pasta Recipe (Vegan): A Fresh and Flavorful Twist on Comfort Food

Author: hafsahafsa
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Creamy Green Goddess Pasta (Vegan) is a nourishing twist on classic comfort food. With a vibrant green sauce made from avocado, spinach, basil, parsley, and lemon, this dairy-free pasta offers rich creaminess without compromise. It’s fresh, flavorful, and satisfying—perfect for quick weeknight dinners, meal prep, or healthy entertaining.

Ingredients

Scale

For the Pasta:

12 oz (340 g) pasta of choice (penne, fettuccine, or rotini work best)

1 tablespoon olive oil

1 teaspoon salt (for pasta water)

For the Green Goddess Sauce:

1 ripe avocado

2 cups fresh spinach leaves (packed)

1 cup fresh basil leaves

½ cup fresh parsley leaves

3 cloves garlic

¼ cup raw cashews (soaked 20 minutes in hot water)

2 tablespoons nutritional yeast

2 tablespoons fresh lemon juice

½ teaspoon lemon zest

¾ cup unsweetened oat or almond milk

2 tablespoons extra virgin olive oil

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

Optional: ¼ teaspoon red chili flakes

Optional Toppings:

Toasted pine nuts or walnuts

Vegan parmesan

Fresh basil leaves

Olive oil drizzle

Instructions

Step 1: Cook the Pasta

Boil a large pot of salted water. Add pasta and cook until al dente, according to package directions. Reserve ½ cup of pasta water, drain the rest, and toss pasta with olive oil to prevent sticking. Set aside.

Step 2: Prepare Cashews

Soak cashews in hot water for 20 minutes to soften. Drain and set aside.

Step 3: Make the Sauce

In a blender, combine avocado, spinach, basil, parsley, garlic, soaked cashews, nutritional yeast, lemon juice and zest, plant milk, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust thickness with pasta water or extra plant milk if needed.

Step 4: Combine with Pasta

Place cooked pasta in a large pan over low heat. Pour the sauce over it and stir well to coat evenly. Add 2–3 tablespoons of the reserved pasta water to loosen and help the sauce adhere. Heat gently for 2–3 minutes—do not overheat, or the color will fade.

Step 5: Taste and Adjust

Taste for seasoning. Add more salt, lemon, or chili flakes as desired.

Step 6: Serve

Plate the pasta and garnish with toasted pine nuts, vegan parmesan, and fresh basil. Drizzle with olive oil for a finishing touch. Serve warm and enjoy.