If you're looking for a pasta recipe that feels fresh, vibrant, and just a little bit elevated, this Green Goddess Pasta is it.
Packed with baby kale, spinach, fresh basil, lemon, Parmesan, and walnuts, this creamy green sauce coats every bite of pasta without feeling heavy. It's bright, herby, and perfect for weeknights when you want something simple but beautiful.
As a cookbook author and professional recipe developer, I love recipes like this that feel special but rely on simple, fresh ingredients. It's the kind of pasta you can throw together in under 30 minutes but still proudly serve to guests.
If you love my Lemon Ricotta Pasta or Creamy Mushroom Alfredo, this is another easy, vegetarian pasta that delivers big flavor with minimal effort. And if you're a fan of pesto-style sauces, you'll also love my Pesto Gnocchi for another simple Italian-inspired dinner.
Jump to:
Why You'll Love This Green Goddess Pasta
- Easily customizable
- Loaded with leafy greens
- Creamy without cream
- Bright lemon flavor
- Easy 20-minute dinner
- Perfect for weeknights!!
What Is Green Goddess Pasta?
Green goddess pasta is inspired by classic green goddess dressing, traditionally made with herbs and a creamy base. This version leans more Italian-inspired, blending kale, spinach, basil, olive oil, walnuts, Parmesan, and lemon into a silky, vibrant sauce.
It's essentially a cross between pesto and green goddess dressing - but tossed with warm pasta so it becomes glossy and luscious.
Ingredients
Here are the ingredients for this recipe:
- Short pasta (rigatoni, fusilli, or farfalle)Â - Short shapes hold onto the creamy green goddess sauce and catch it in their ridges and curves.
- Baby kale - Adds depth and rich green color without overwhelming bitterness.
- Baby spinach - Balances the kale with a softer, milder flavor and helps create a silky texture.
- Fresh basil - Brings brightness and that classic herb-forward flavor that makes the sauce taste fresh and vibrant.
- Extra virgin olive oil - Forms the base of the sauce and helps emulsify everything into a creamy finish.
- Raw walnuts - Add body and richness while naturally thickening the sauce. (Cashews also work for a milder flavor.)
- Garlic cloves - Provide savory depth and balance the fresh herbs.
- Freshly grated Parmesan cheese - Adds salty, umami flavor and melts smoothly into the warm pasta.
- Fresh lemon juice - Brightens the dish and balances the richness of the olive oil and cheese.
- Reserved pasta water - The key to a glossy, restaurant-style sauce that coats every bite.
tip!
Freshly grated Parmesan makes a big difference here. Pre-shredded cheese doesn't blend as smoothly and can make the sauce grainy.
Directions
Cook the pasta
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup of the pasta water, then drain.
Make green goddess sauce
Add the kale, spinach, basil, olive oil, walnuts, garlic, Parmesan, salt, black pepper, and lemon juice to a food processor. Blend for 1-2 minutes, scraping down the sides as needed, until smooth and vibrant.
Adjust the texture
With the food processor running, add a few tablespoons of reserved pasta water at a time until the sauce is creamy and spoonable.
Serve
Add the drained pasta to a large bowl or skillet. Spoon the green goddess sauce over the pasta and toss to coat, adding more pasta water as needed. Finish with extra Parmesan and freshly cracked black pepper.
Tina's Tips and Tricks
- Blend thoroughly for a silky texture.
- Use warm pasta so the cheese melts into the sauce.
- Don't skip the lemon - it balances the richness.
- Taste and adjust salt at the end.
Substitutions and Variations
- Swap walnuts for cashews for a milder, slightly sweeter sauce.
- Add grilled chicken or shrimp for extra protein.
- Stir in peas for a spring twist.
- Use vegetable broth instead of pasta water for a slightly lighter finish.
Frequently Asked Questions
This version is packed with leafy greens and uses olive oil and walnuts for healthy fats. It's lighter than cream-based sauces while still feeling rich and satisfying.
Yes. Simply swap the Parmesan for a dairy-free alternative or nutritional yeast.
Yes. The sauce can be made up to 1 day ahead and stored in the refrigerator. Press plastic wrap directly against the surface to prevent browning.
Green Goddess Pasta
Ingredients
- 1 pound short pasta rigatoni, fusilli, or farfalle
- 2 cups packed baby kale stems removed
- 2 cups packed baby spinach
- 1 cup fresh basil leaves
- â…“ cup extra virgin olive oil plus more as needed
- ¼ cup raw walnuts
- 2 -3 garlic cloves
- ½ cup freshly grated Parmesan cheese plus more for serving
- ¾ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- Juice of ½ lemon
- ¼ cup reserved pasta water
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup of the pasta water, then drain.
- Make the green goddess sauce: Add the kale, spinach, basil, olive oil, walnuts, garlic, Parmesan, salt, black pepper, and lemon juice to a food processor. Blend for 1-2 minutes, scraping down the sides as needed, until smooth and vibrant.
- Adjust the texture: With the food processor running, add a few tablespoons of reserved pasta water at a time until the sauce is creamy and spoonable.
- Toss and serve: Add the drained pasta to a large bowl or skillet. Spoon the green goddess sauce over the pasta and toss to coat, adding more pasta water as needed. Finish with extra Parmesan and freshly cracked black pepper.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply