Pasta sauce is something that can be customized in such fun and creative ways! If you’ve tried my hidden veggie pasta sauce, then you know marinara sauce is just a starting point. That’s where this green goddess pasta shines – it turns loads of fresh produce into a creamy and flavorful pasta sauce. The trick is to boil your pasta in the same water that the vegetables are cooked in. This helps restore some of the water-soluble vitamins that leach out of leafy greens when cooked!
You’ll have this pasta on repeat
Ready in 30 minutes, and most of that time is spent waiting for the pasta to boil. You can customize it by adding avocado or Greek yogurt to the sauce. You can also use gluten-free or high-protein pasta. You’ll get the most vitamins out of the vegetables by boiling the pasta in the same water that the leafy greens are cooked in.
The ingredients are simple
To make this recipe, I’ve kept the ingredient list simple so you can find everything you need in any grocery store.
Pasta: you can use any kind of pasta you like. I tend to like smaller pasta varieties like bow tie or rotini. Leafy Greens: Grab a bunch of kale (stems removed) and a bag of spinach leaves to make the sauce. White Beans: Great texture and add some protein! You can use navy, cannellini, great northern, or butter beans. Flavor Additions: To help bring the most flavor, I use a combination of parmesan, fresh basil leaves, lemon juice and zest, garlic, and salt.
It’s ridiculously easy
This recipe is all made with one pot and a blender – easy to make and easy to clean up!
Storage
This recipe is best enjoyed right away. The sauce tends to thicken as it cools. If you have leftovers, they will keep in an airtight container for up to four days. When you want them again, add a bit of water or cream and slowly reheat while stirring on the stovetop.
Make it a pasta salad
Even though it doesn’t store well, you can modify it slightly to be a green goddess pasta salad! Here’s what you do.
Why this Recipe Works
As a food scientist, I’ve test hundreds of ways to make pasta. So here’s exactly why this green goddess dressing is so stellar on pasta!
Pasta water, darling! Adding the water to the sauce after cooking the pasta brings some starches into the sauce so it clings to the pasta better and allows you to not use olive oil for a silky texture. Use up any overflowing leafy greens from your garden in this sauce. You can also toss in wilting parsley or even green onions. Lemon juice AND zest add SO much flavor (the zest adds lemon flavor, the juice adds acidity).
serve it up
Pasta needs a pal and this green goddess pasta is tasty with just about any side dish. I prefer it with cool and fresh sides to compliment the warm pasta.
Avocado Mango Salad is refreshing and packed with summer vibes, just like this pasta. Famous Bean Salad is famous for a reason. It goes with everything, is so easy to make, and is packed with flavor! Grilled Zucchini Corn Salad has so much going for it. I’m truly obsessed with it and its ability to bring out the best of summer produce.
Hungry to add more veggies to your pasta? Try this pumpkin pasta casserole!
