Green Goddess Pasta is a beautiful and delicious dish that’s full of flavor and color thanks to the broccoli and spinach leaves. When you’re craving something comforting and creamy but also healthy, this is it!

You will get your dose of greens along with the comfort of a cozy bowl of pasta and sauce. This green goddess sauce made with steamed broccoli florets and stems is pureed with baby spinach leaves and flavorful aromatics. It is bright green color and has a silky texture and a mild garlicky and nutty flavor. Feel free to add more broccoli or pasta to stretch the dish to serve more people.

This is a one-pot recipe. First bring a big pot of salted water to boil and add the broccoli. Boil the broccoli for 3-5 minutes until it’s tender-crisp. Using a slotted spoon, scoop out the broccoli and set aside to cool. The add the pasta to the boiling water and cook as per the directions or to your preference. Drain when done. Save a half cup of the pasta water to thin the sauce if needed.

The sauce is so very good and extremely simple to make. I added nutritional yeast and herb de provence which add a unique and delicious flavor. To make the sauce, place all the sauce ingredients into a blender and blend until smooth. Thin it out with some of the pasta water if needed. This sauce is so versatile, use it on steamed veggies, as a dressing, dip etc. the possibilities are endless.

Pour the pasta into a large serving bowl, add the gorgeous green goddess sauce and mix until the pasta is drenched and creamy. Enjoy!

Other recipes to enjoy:

Pasta with Creamy Tofu-Alfredo Sauce

Pasta Fresca

Savoury Vegan Risotto with Mushrooms and Spinach

Succulent New Potatoes with Spinach (Aloo Palak)

Savoury Spinach and Mushroom Quesadillas with Vegan Cheese

Green Goddess Pasta

Servings

Ingredients

• 2 Cups Pasta uncooked
• 3 Cups Broccoli roughly chopped Florets and stems
• 2 Cups Fresh spinach chopped and tightly packed
• 1/2 Cup Cashews raw Soaked overnight or for several hours
• 1/3 Cup Almond Milk Or any nut milk
• 2 Cloves garlic
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Himalayan salt (or pink salt)
• 1 Tablespoon Nutritional yeast
• 1 Teaspoon Herb de provence Option to use fresh Thyme, Basil, Mint
• Juice of 1/2 a lemon

Servings Ingredients 2 Cups Pasta uncooked 3 Cups Broccoli roughly chopped Florets and stems 2 Cups Fresh spinach chopped and tightly packed 1/2 Cup Cashews raw Soaked overnight or for several hours 1/3 Cup Almond Milk Or any nut milk 2 Cloves garlic 1 Teaspoon Smoked Paprika 1 Teaspoon Himalayan salt (or pink salt) 1 Tablespoon Nutritional yeast 1 Teaspoon Herb de provence Option to use fresh Thyme, Basil, Mint Juice of 1/2 a lemon

Instructions

1. Bring a large pot of salted water to boil. Add the broccoli and cook until tender-crisp, bright green and the stems are easily pierced with the tip of a knife, about 2-5 minutes. Using slotted spoon, remove from water and set aside to cool.
2. Add the pasta to the boiling water and cook according to package directions. Drain when cooked. Reserve 1/2 cup of the pasta cooking water for the sauce if needed.
3. While the pasta is cooking add all the remaining ingredients to a bender and puree into a smooth paste. Add some reserved pasta water if the sauce is too thick. Taste and add more spices if desired.
4. Place the cooked pasta into a large serving bowl and pour on the green goddess sauce and mix until the pasta and sauce are evenly bended.
5. Serve hot and enjoy!