This Green Goddess Pasta comes together in 25 minutes with fresh herbs, leafy greens, white beans, and pumpkin seeds blended into a creamy vegan sauce. It's perfect when you're craving cozy comfort food and want to feel good about eating your veggies!
Have you noticed those containers of "Super Greens" or "Power Greens" at the grocery store? They usually contain a mix of nutritious leafy greens like baby spinach, kale, arugula, and/or chard.
That idea inspired this Green Goddess Pasta. So in addition to the fresh herbs you expect in green goddess dressing, the sauce includes kale and baby spinach for extra vibrant color, plus white beans and pepitas (also green 😀), for a creamy, dairy-free base that's both satisfying and super nutritious.
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Why You'll Love It
- Ready in 25 minutes. Quick enough for busy weeknights but flavorful enough to earn a spot in your regular dinner rotation.
- Packed with greens and herbs. Spinach, kale, basil, and parsley give the sauce its vibrant color and fresh flavor.
- Creamy without dairy or cashews. Pepitas and white beans create a satisfying sauce that's surprisingly hearty.
- A fresh twist on pasta night. If you're looking for something lighter than a traditional cream sauce but just as comforting, this recipe hits the spot.
What is Green Goddess anyway?
Green Goddess is a classic herb-forward dressing known for its vibrant green color and fresh flavor. Traditional versions usually include mayonnaise, sour cream, anchovies, and plenty of fresh herbs.
If you've been around My Quiet Kitchen for a while, you may have already tried my Avocado Green Goddess Dressing, which combines parsley, basil, and chives. That's usually my favorite goddess-y herb combination, but for some reason I have a hard time finding fresh chives in decent condition.
So for this pasta recipe, I kept things simple and relied on plenty of fresh basil and curly parsley instead.
Sticking with our "super nutritious" angle, the sauce starts with a creamy base of blended pepitas and water. From there, spinach, kale, herbs, garlic, and white beans are added, creating a sauce that's vegan, fresh, vibrant, and substantial enough to satisfy a pasta craving.
Ingredients & Substitutions
- Pasta - Use any shape and type of pasta you like, such as whole-wheat or a gluten-free variety. I went with casarecce because I love pairing its smooth surface with creamy sauces.
- Fresh Herbs - This is where the delicious green goddess flavor comes in! I chose basil and parsley because they taste great together and are usually easy to find. You can also incorporate tarragon, cilantro, dill, chives, or mint.
- Spinach - This neutral-tasting leafy green adds color and even more nutritients to the sauce. I used fresh baby spinach, but frozen spinach will also work. Just be sure to thaw and drain it first.
- Kale - I used regular kale, but baby kale also works. Or skip the kale and go with all spinach if preferred.
- Garlic - Fresh garlic adds the best savory depth of flavor to the sauce. Garlic powder also works in a pinch.
- Pepitas (aka shelled pumpkin seeds) - Widely considered a "superfood," I thought it would be fun to use pumpkin seeds here. Plus, I feel like they're so underutilized. The seeds add just enough richness to balance the greens and keeps the sauce dairy-free and vegan. Other options are tahini, cashews, or pine nuts.
- White Beans - These add body, creaminess, and extra protein and fiber to the sauce. I used cannellini beans, but other white bean varieties are good, too.
How to Make Green Goddess Pasta
Cook the Pasta & Blend the Pepita Milk
First, cook the pasta in salted water according to package directions.
While the pasta is cooking, blend the pumpkin seeds and water until smooth.
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Finish the Sauce
Add all remaining sauce ingredients to the blender, and blend until smooth and creamy. Taste for seasoning.
Toss the Pasta and Sauce
Return the pasta to the pot, and pour the green goddess sauce over the pasta. Stir well.
Taste and adjust seasoning with more salt, pepper, or lemon as desired.
Variation: Make It a Pasta Salad
You can also serve this as refreshing green goddess pasta salad.
To do it, chill the sauce and pasta, then toss in your favorite pasta salad additions. Stick with the green veggies or add complementary colors!
- Green ideas: cucumber, celery, peas, broccoli, zucchini, or blanched asparagus.
- Other options: artichoke hearts, radishes, carrots, red onion, olives, colorful peppers, or cherry tomatoes.
FAQs
Instead of dairy, cashews, or avocado, this recipe uses a combination of pepitas and white beans. The pepitas add richness, while the beans contribute body and creaminess that help the sauce cling beautifully to the pasta.
Absolutely. Basil and parsley are the primary herbs here, but chives, cilantro, tarragon, or dill can also work well depending on your taste preferences.
Yes, but I would stick with spinach for the mildest flavor. Including too much raw kale can make the sauce taste bitter. Another option is to saute the kale first to mellow the flavor. Steamed or sauteed collard greens are another mild option.
You certainly can, though the white beans already make the dish more filling than many vegetable-based pasta sauces. Baked tofu, tempeh, chickpeas, or vegan chicken strips are all great additions.
I hope you enjoy this fresh and vibrant green goddess pasta. if you give it a try, let us know in the comments below!
Recipe
Easy Green Goddess Pasta
Equipment
Ingredients
- 16 ounces dry pasta of choice
- ¾ cup water
- ⅓ cup pumpkin seeds - aka pepitas
- 4 ounces baby spinach
- 1-2 ounces chopped kale or baby kale - about 1½ cups
- ¾-1 cup packed fresh basil leaves - about 25 large leaves
- ½ cup chopped curly parsley
- 1 cup cooked cannellini beans - or other white bean
- ½ teaspoon lemon zest
- ⅓ cup lemon juice
- 3 large cloves garlic - peeled and smashed
- 1 tablespoon white miso
- 1½ teaspoons fine sea salt
- black pepper
Optional flavor boosters + garnish:
- splash of white wine vinegar
- 2 tablespoons nutritional yeast
- vegan feta or Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- In a blender combine the water and pumpkin seeds; blend until smooth. Add the spinach, kale, basil, parsley, white beans, lemon zest, lemon juice, garlic, miso, and 1 teaspoon salt.
- Blend until smooth, taste for seasoning and add black pepper, salt, lemon juice, and/or optional flavor boosters (nutritional yeast & vinegar), as desired.
- Return the drained pasta to the pot, and pour the green goddess sauce over top. Stir well.
- Taste again for salt/pepper. Garnish with vegan feta or parmesan, and serve warm.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
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