Creamy pasta with a bright green spinach and avocado sauce, fresh herbs, and optional zucchini and tomatoes.
# What You Need:
→ Pasta
01 - 12 ounces dried pasta (penne, fusilli, or spaghetti; gluten-free optional)
02 - Salt, for boiling 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 garlic cloves, peeled
08 - 2 tablespoons fresh lemon juice (approximately 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, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set 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 completely smooth and creamy. Add reserved pasta water gradually to achieve desired pourable consistency.
03 - Return drained pasta to the pot or a large bowl. Pour green goddess sauce over pasta and toss gently to coat evenly. Add additional reserved pasta water a little at a time if a silkier texture is preferred.
04 - Divide pasta among serving bowls. Garnish with zucchini, cherry tomatoes, toasted pine nuts or sunflower seeds, fresh basil leaves, and a sprinkle of cracked black pepper as desired.
