Vibrant pasta with green sauce from spinach, avocado, and fresh herbs, perfect for a light meal.
# What You'll Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free optional)
02 - Salt for pasta water
→ Green Goddess Sauce
03 - 3 cups fresh baby spinach, washed
04 - 1 ripe avocado, peeled and pitted
05 - 1 cup fresh basil leaves
06 - ½ cup fresh parsley leaves
07 - 2 cloves garlic, peeled
08 - 2 tablespoons lemon juice (about ½ lemon)
09 - ¼ cup extra-virgin olive oil
10 - ½ cup unsweetened plant-based milk (oat, soy, or almond)
11 - 2 tablespoons nutritional yeast
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon freshly ground black pepper
→ Toppings (optional)
14 - 1 small zucchini, spiralized or thinly sliced
15 - 1 cup cherry tomatoes, halved
16 - 2 tablespoons toasted pine nuts or sunflower seeds
17 - Fresh basil leaves
18 - Cracked black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta following package instructions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.
02 - In a blender or food processor, combine spinach, avocado, basil, parsley, garlic, lemon juice, olive oil, plant-based milk, nutritional yeast, salt, and pepper. Blend until smooth and creamy. Add reserved pasta water gradually to achieve a pourable consistency.
03 - Return the drained pasta to the pot or a large bowl. Pour the green sauce over the pasta and toss gently to coat. Add additional reserved pasta water incrementally for a silkier texture if desired.
04 - Serve the pasta in bowls. Top with zucchini, cherry tomatoes, toasted pine nuts or sunflower seeds, additional basil leaves, and a sprinkle of black pepper if preferred.
