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.

Notes

Use ripe avocado for the best creamy consistency.

Keep the heat low when mixing the sauce with pasta to maintain the bright green color.

The sauce can be made ahead and refrigerated for up to 2 days. Add a thin layer of olive oil on top to prevent oxidation.

For a nut-free version, use silken tofu or sunflower seeds instead of cashews.

Avoid freezing due to avocado’s change in texture after thawing.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course / Pasta
Method: Stovetop / Blended Sauce
Cuisine: Vegan / Plant-Based

Nutrition

Serving Size: 1 bowl (approx. 250g)
Calories: 420 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: vegan pasta, green goddess pasta, creamy vegan pasta, avocado pasta, dairy-free pasta