Creamy Green Goddess Pasta is the perfect vehicle to use up the last of your summer herbs. Think basil, parsley, and mint, all of which are probably yellowing from the August heat in your pots right. this. second. It’s made creamy with the addition of goat cheese, but if you don’t enjoy goat cheese you could easily swap ricotta or room-temperature feta, since everything gets blitzed in a food-processor anyway. If you have other tender herbs that need to be used, feel free to throw them in as well. Creamy Green Goddess Pasta is versatile and might even remind you how much you actually love summer while you daydream about 55 degree weather and a pumpkin spice latte.
Ingredients needed to make Creamy Green Goddess Pasta
The ingredients list is pretty straight-forward, but always feel free to leave a comment if you have questions about substitutions. I love making this dish using chickpea pasta, such as this one (my favorite). However, use whatever pasta you like. I definitely recommend a shorter cut of pasta, such as penne or rotini, as I think those hold the sauce better.
In addition to the pasta, you’ll need these pantry ingredients: olive oil, honey, salt, and fresh cracked black pepper.
From the garden or fridge, you’ll need the following: garlic, fresh parsley, fresh basil, fresh mint, plain Greek yogurt, goat cheese, and a lemon.
Tools used to make Creamy Green Goddess Pasta
The thing I love about pasta recipes is the few tools needed to make them and the very limited clean up. It’s all made in one pot!
The pasta gets boiled off in a medium-large pot with a lid, and the sauce gets puréed in a food processor. I have this one and I’ve loved it for years. It has three different sizes, depending on whether you want to chop, purée, or blend. I highly recommend it!
Other than that, you really only need a spoon for tossing and bowls to serve it! So easy and so delish.
How to make Creamy Green Goddess Pasta
Luckily, this pasta is one of the easiest recipes to accomplish. Simply boil the water and cook the pasta, then blend all ingredients for the sauce in your food processor or high-speed blender. When that’s complete, you toss the pasta with the sauce and serve.
I primarily eat this pasta while it’s still hot, but it also makes for excellent cold lunch leftovers the next day. Either way, make sure it gets a sprinkle of parmesan cheese before serving!
Looking for other easy pasta recipes?
Try these other recipes for delicious pasta ideas!
Jeff’s Special “Bacon and Crispy Brussels Sprout Mac and Cheese”
16oz short pasta, such as rotini
2 cloves garlic
½ cup parsley
¼ cup basil
¼ cup mint
¼ – ½ cup olive oil, divided
½ cup plain Greek yogurt
2oz goat cheese
Juice of 1 lemon
½ tsp honey
½ tsp salt
Fresh cracked black pepper
Grated parmesan cheese, for serving (optional)
- Bring water to a boil in a medium-large pot with a tight fitting lid. Season the water with salt.
- Boil pasta according to package instructions. Drain, and immediately toss with 1 tbsp of the olive oil. Set aside
- Combine all remaining ingredients in the bowl of the food processor. To start, add 1/4 cup of olive oil, and gradually add more as necessary to achieve a creamy sauce.
- Toss the pasta with the sauce and serve immediately. Garnish with additional herbs and a sprinkle of parmesan cheese, if desired. Enjoy!
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What a good idea! Followed!
Thank you so much! I hope you enjoy the recipe 🙂
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