Green Goddess Pasta

By Jessica Hylton -

This Green Goddess Pasta is creamy, flavorful and comes together in 30 minutes! It’s great for a quick weeknight dinner or a hot or cold lunch pasta!

green goddess pasta in two bowls with box of pasta in the corner

This blog post is sponsored by Pasta Lensi! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!

Avocado dressing has been such a fave for years and I’ve used it in so many different ways. As a dip, in sandwiches, burgers and on salad, but surprisingly – I’ve never used it in pasta until now! This sauce goes incredibly well with pasta and speaking of pasta, I absolutely loved using Pasta Lensi’s Lentil Pasta with Spinach and Basil for this recipe!

This pasta has 23g protein per 3.5 oz portion (about 2 servings) and I love it’s subtle spinach and basil flavours that pair SO well with this avocado sauce. The pasta texture was incredible, did not get mushy at all – best part, also tastes great cold. I highly recommend checking out their pasta, which you can do here

Notes on the Ingredients

ingredients to make green goddess pasta

Pasta Lensi Lentil Pasta with Spinach and Basil – the star of the show! I love using gluten free pastas because they immediately up the protein of any and all pasta dishes by so much. Be sure to cook according to package directions.

Avocado – avocado gives this dressing a beautiful colour, body/thickness. 

Parsley – I love the freshness that parsley adds, as well as beautiful little green flecks.

sea salt – for balancing out the flavours. You may need more or less salt depending on how salty your pasta water is.

juice of one lime or lemon – adds such a brightness and burst of flavour for the entire avocado dressing.

Tahini – I love using tahini here in place of oil for not only some good fats, but incredible flavour and emulsion of the avocado dressing.

garlic – adds great flavour to the dressing

water – for thinning out the dressing, you might not need all of it.

pasta water – don’t skip this step or replace it with regular water. The starchiness in the pasta water helps the sauce easily stick to the pasta.

How to Make Green Goddess Pasta 

raw uncooked green lentil pasta in a bowl

Boil your pasta according to package directions (I always use the lesser of the two times). Drain and set aside. 

While the pasta is boiling, Blend all the green goddess ingredients together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!

Add your drained pasta back into the pan and add the sauce all over it. Stir to combine fully on medium low heat for about 3 minutes until all is fully heated through and coating the pasta. Add in ½ cup pasta water to thin out and fully coat the pasta. Feel free to add more pasta water in to make the sauce thinner if desired. 

green goddess pasta in a bowl with a spoon in it

Serve with more veggies or additions and enjoy! 

Expert Tips and FAQ

  • Don’t overcook your pasta. This is especially important with gluten free pasta. Pasta Lensi pasta is actually a lot more resistant to overcooking than a lot of the gluten free pastas I have used which is great, so still ensure to follow the package directions and the timing on the lower end, since you’ll be adding the pasta into the sauce for a few minutes too.
  • Don’t rinse your pasta. The extra starch will definitely help it to stick. I actually like adding it right into the sauce from the pot – like slotting it immediately over.
  • Cook the final sauce and pasta on a nice slow heat, so everything comes together without burning.
  • For the best colour, be sure to use a fresh green avocado.

Related Recipes

Roasted Red Pepper Pasta

green goddess pasta in a bowl with a spoon in it

Green Goddess Pasta

This Green Goddess Pasta is creamy, flavorful and comes together in 30 minutes! It’s great for a quick weeknight dinner or a hot or cold lunch pasta!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Course Dinner
Cuisine American
Ingredients
  • ½ large avocado
  • ¼ cup parsley finely diced
  • ½ teaspoon sea salt
  • 2-3 tablespoons fresh lemon juice juice of 1 lemon
  • cup tahini stirred properly together first
  • 3 cloves garlic
  • ¼ cup water
  • 1 box Pasta Lensi Lentil Pasta with Spinach and Basil
  • ½ cup pasta water
Instructions

Instructions

  • Boil your pasta according to package directions (I always use the lesser of the two times). Drain and set aside.
  • While the pasta is boiling, Blend all the green goddess ingredients together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!
  • Add your drained pasta back into the pan and add the sauce all over it. Stir to combine fully on medium low heat for about 3 minutes until all is fully heated through and coating the pasta. Add in ½ cup pasta water to thin out and fully coat the pasta. Feel free to add more pasta water in to make the sauce thinner if desired.
  • Serve with more veggies or additions and enjoy!
NOTES

Expert Tips and FAQ

  • Don’t overcook your pasta. This is especially important with gluten free pasta. Pasta Lensi pasta is actually a lot more resistant to overcooking than a lot of the gluten free pastas I have used which is great, so still ensure to follow the package directions and the timing on the lower end, since you’ll be adding the pasta into the sauce for a few minutes too.
  • Don’t rinse your pasta. The extra starch will definitely help it to stick. I actually like adding it right into the sauce from the pot – like slotting it immediately over.
  • Cook the final sauce and pasta on a nice slow heat, so everything comes together without burning.
  • For the best colour, be sure to use a fresh green avocado.

Nutrition

Calories: 312kcal | Carbohydrates: 37g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 243mg | Potassium: 201mg | Fiber: 4g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating




5 comments

  1. Hadi Kelany says:

    5 stars
    What a colorful dishes you have it looks amazing.

  2. Rachel says:

    5 stars
    I thoroughly enjoyed this recipe as it was reminiscent of another avocado-based pasta that I used to make-but this one is simpler! I used the brown rice pasta I had on hand and blended the sauce ingredients in my vitamix. I forgot about the pasta water but I didn’t mind the texture of the dish without it. I don’t think you can taste the tahini in this (good for those that don’t care for the taste) it just provides a smooth and creamy texture. When serving I added red pepper flakes but could see fresh tomato and broccoli as complementary to the dish as well!

    • Gavin | Jessica in the Kitchen says:

      That’s incredible Rachel! We’re so happy that you enjoyed it.

  3. Amanda says:

    5 stars
    I used chickpea pasta instead of lentil pasta, but it tasted great with this sauce! Husband and I both loved it.

    • Gavin | Jessica in the Kitchen says:

      Nice! We’re happy that you enjoyed it Amanda!

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