Save Pin I threw this together on a Wednesday night when the farmers market haul was too good to ignore. A bundle of herbs, some wilting spinach in the back of the fridge, and a lone avocado sitting on the counter became something I never expected: a sauce so bright and creamy it made me forget I was eating weeknight pasta. The whole thing came together while the water boiled, and by the time I twirled the first forkful, I knew this wasn't just dinner, it was a new favorite.
The first time I served this to friends, someone asked if I'd ordered it from a restaurant. I laughed because my blender was still sitting on the counter, flecked with green, and the kitchen smelled like a garden. We ate it outside as the sun went down, and everyone went back for seconds. One friend even texted me the next morning asking for the recipe, which is how I knew it was a keeper.
Ingredients
- Baby spinach: This is the base of your sauce, bringing body and a mild sweetness that blends into the background while adding serious nutrition and that gorgeous green color.
- Green cabbage: It might sound odd, but cabbage adds a subtle earthiness and helps the sauce feel substantial without weighing it down.
- Fresh parsley, basil, chives, and tarragon: Each herb plays a role, parsley for brightness, basil for sweetness, chives for a mild onion note, and tarragon for that signature Green Goddess anise hint.
- Garlic and green onions: These bring a savory bite that keeps the sauce from tasting flat or one note.
- Avocado: The secret to the silky, luscious texture, it makes the sauce cling to every strand of pasta.
- Greek yogurt and mayonnaise: Together they create tang and richness, balancing the bright herbs with creamy comfort.
- Parmesan cheese: A little umami and salt that ties everything together and makes the sauce taste more complex.
- Lemon juice and white wine vinegar: The acidity cuts through the richness and makes all the flavors pop.
- Olive oil: It smooths out the texture and adds a fruity, peppery note that complements the greens.
- Salt, black pepper, and red pepper flakes: Season to taste, and add a pinch of heat if you want a little kick.
- Pasta: Use whatever shape you love, but something that catches the sauce like linguine or penne works beautifully.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it still has a little bite. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for loosening the sauce.
- Blend the sauce:
- While the pasta bubbles away, throw all your greens, herbs, garlic, onions, avocado, yogurt, mayo, Parmesan, lemon juice, vinegar, oil, and seasonings into a blender. Blitz until it's completely smooth and looks like a vibrant green dream.
- Adjust the consistency:
- If the sauce feels too thick to pour, drizzle in some of that reserved pasta water a tablespoon at a time and blend again. You want it creamy but loose enough to coat every strand.
- Taste and tweak:
- Give it a taste and add more salt, pepper, or lemon if it needs it. Trust your palate, this is where you make it yours.
- Toss and serve:
- Pour the sauce over the hot drained pasta and toss until everything is slicked and glossy. Serve it right away with extra herbs and Parmesan scattered on top.
Save Pin I made this for my mom one afternoon when she stopped by unexpectedly, and she ate two bowls standing at the counter. She kept saying she couldn't believe something so simple tasted this good, and I realized that's exactly what makes it special. It doesn't pretend to be fancy, it just delivers on flavor and makes you feel like you did something good for yourself.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. The sauce might thicken as it sits, so when you reheat it, add a splash of water or olive oil and toss gently over low heat. Honestly, I love eating this cold straight from the fridge as a pasta salad, it's just as delicious.
Variations to Try
If you want to make this vegan, swap in plant based yogurt and mayo and skip the Parmesan or use a vegan version. You can also add a handful of toasted walnuts or pine nuts to the blender for a richer, nuttier flavor. I've even stirred in some shredded rotisserie chicken to make it more filling, and it was perfect.
Serving Suggestions
This pasta is a meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon and olive oil. If you're serving it to guests, a crisp Sauvignon Blanc or Gruner Veltliner is the perfect match, the acidity and herbal notes echo the sauce in the best way.
- Top with extra fresh herbs and a drizzle of good olive oil for a restaurant worthy finish.
- Serve it alongside roasted vegetables or grilled chicken for a fuller spread.
- Pack it cold for lunch the next day, it travels well and tastes even better after the flavors meld overnight.
Save Pin This recipe taught me that some of the best meals happen when you stop overthinking and just blend what you have. I hope it becomes one of those dishes you make without measuring, the kind that feels easy and tastes like you tried.