Green Goddess Pasta
Green Goddess Pasta
This green goddess pasta is made with a creamy green sauce that’s full of hidden veggies! Plant-based meals like this are a great way to add veggies to your everyday without sacrificing on flavor.
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Delicious, easy vegan pasta recipes don’t get easier than this! This vegan green goddess pasta recipe makes a quick and easy weeknight meal. All you need is a food processor or blender to make the creamy green goddess pasta sauce, and of course your favorite pasta!
This vegan pasta recipe is chockfull of veggies, so you can feel good knowing that you’re enjoying pasta and veggies at the same time! Plant-based meals like this are a great way to add veggies to your everyday without sacrificing on flavor. And if there’s one thing that I know, it’s that flavor is just as important as health when it comes to plant-based eating!
What vegetables do you use for this green goddess pasta?
The main ingredients for this green goddess pasta sauce are:
Cilantro
Parsley
Spinach
Peas
Garlic
In addition to these main ingredients, we also add peas, cherry tomatoes, and bell pepper to our pasta to add in even more delicious veggies.
How long does it take to make this pasta?
You can expect to enjoy this pasta about 30 minutes after you start making it, start to finish. That accounts for the time it takes for the pasta to boil, blend the sauce ingredients, and mix it all together.
How do you make this green goddess pasta?
This vegan green goddess pasta is very easy to make! I recommend making the sauce while the water is boiling for the pasta. Blend all of the sauce ingredients together in a food processor or blender, and set it aside.
Meanwhile, heat a drizzle of olive oil in a large pot and cook your onions, peas and bell pepper for a few minutes until soft. Add in the spinach and cherry tomatoes and give it a quick stir.
Once the pasta is cooked and drained, add it to the pot with the veggies and pour the green goddess pasta sauce on top. Yum!
Green Goddess Pasta
Ingredients
- 1 bunch of cilantro
- 1 bunch of parsley
- 2-3 c spinach
- 1 c peas (thaw if using frozen)
- 2 cloves garlic
- 1/3 c non-dairy milk
- juice of 1/2 lemon
- 1 tsp Italian seasoning
- 1 tsp nutritional yeast
- salt, to taste
- 1 tbsp olive oil
- 1 bell pepper, chopped
- 1/2 onion, chopped
- 1 c peas (thaw if using frozen)
- 1 c spinach
- 4 oz cherry tomatoes, sliced
- 12 oz dry pasta
- salt and pepper, to taste
Instructions
- Add all ingredients to a food processor or blender. Blend until combined.
- Place a large pot of water on the stove to boil. Cook the pasta according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a separate large pot over medium heat. Add the bell pepper, onion, and peas and cook for about 3-5 minutes, until the veggies have softened.
- Next, add the spinach and cherry tomatoes and cook for another 1-2 minutes, just until the spinach begins to wilt. Season with salt and pepper. Remove from heat.
- Add the pasta in with the veggies, and then pour the pasta sauce on top. Mix thoroughly until it's all evenly combined.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!