One Pot Green Goddess Pasta

Indulge in the creamy, herbaceous goodness of this One Pot Green Goddess Pasta!

Perfect for a weeknight dinner or an impressive dish for guests, this recipe is quick, flavorful, and requires minimal cleanup.

Why You’ll Love This Recipe

Nutrient-Packed: Loaded with fresh greens and vegetables, it’s a delicious way to boost your daily nutrients.

Customizable: Swap out vegetables or adjust creaminess to suit your preferences.

Family-Friendly: The mild, creamy sauce appeals to both kids and adults.

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Ingredients You’ll Need

For the Green Goddess Sauce:

• 1 cup fresh spinach
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh chives
• 2 garlic cloves
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese (plus more for garnish)
• 1/4 cup plain Greek yogurt
• Juice of 1 lemon
• Salt and pepper to taste

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For the Pasta:

• 12 ounces of your favorite pasta (e.g., linguine, penne, or spaghetti)
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup green peas (frozen or fresh)
• 1 cup zucchini, thinly sliced
• 1/2 cup heavy cream or coconut cream (optional, for added creaminess)
• Red pepper flakes (optional, for garnish)

How to Make One-Pot Green Goddess Pasta

1. Prepare the Green Goddess Sauce: In a blender or food processor, combine spinach, basil, parsley, chives, garlic, olive oil, Parmesan cheese, Greek yogurt, and lemon juice. Blend until smooth. Season with salt and pepper to taste. Set aside.
2. Cook the Pasta: In a large pot or deep skillet, add the pasta, vegetable broth, and water. Bring to a boil over medium-high heat. Stir occasionally to prevent sticking.
3. Add the Vegetables: Once the pasta begins to soften (about 5 minutes into cooking), add the green peas and zucchini. Stir to combine.
4. Incorporate the Sauce: When the pasta is al dente and most of the liquid has been absorbed (approximately 10 minutes), reduce the heat to low and stir in the Green Goddess Sauce. If using heavy cream or coconut cream, add it now for extra creaminess.
5. Final Touches: Adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Remove from heat.
6. Serve: Dish up the pasta into bowls, garnishing with extra Parmesan cheese and a sprinkle of red pepper flakes. Enjoy!

One Pot Green Goddess Pasta

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This One Pot Green Goddess Pasta is a vibrant, creamy dish packed with fresh herbs and vegetables, delivering a burst of flavor in every bite.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

For the Green Goddess Sauce:

• 1 cup fresh spinach
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh chives
• 2 garlic cloves
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese (plus more for garnish)
• 1/4 cup plain Greek yogurt
• Juice of 1 lemon
• Salt and pepper to taste

For the Pasta:

• 12 ounces of your favorite pasta (e.g., linguine, penne, or spaghetti)
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup green peas (frozen or fresh)
• 1 cup zucchini, thinly sliced
• 1/2 cup heavy cream or coconut cream (optional, for added creaminess)
• Red pepper flakes (optional, for garnish)

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Instructions

1. In a blender or food processor, combine spinach, basil, parsley, chives, garlic, olive oil, Parmesan cheese, Greek yogurt, and lemon juice. Blend until smooth and season with salt and pepper to taste. Set aside.
2. In a large pot or deep skillet, add the pasta, vegetable broth, and water. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
3. Once the pasta begins to soften (about 5 minutes into cooking), add the green peas and zucchini. Stir to combine.
4. When the pasta is al dente and most of the liquid has been absorbed (approximately 10 minutes), reduce the heat to low and stir in the Green Goddess Sauce. If using heavy cream or coconut cream, add it now for extra creaminess.
5. Adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Remove from heat.
6. Dish up the pasta into bowls, garnishing with extra Parmesan cheese and a sprinkle of red pepper flakes. Enjoy!

• Author: Jordan Mitchell
• Prep Time: 10 minutes
• Cook Time: 20 minutes