Creamy Green Goddess Pasta
This green goddess pasta features tender orecchiette pasta covered in a creamy coconut herb sauce with lots of spinach and peas. - vegan-friendly and absolutely addictive!
Servings 6 servings
Calories 307kcal
Ingredients
- 1/2 cup diced avocado (about 1/2 avocado)
- 1/2 cup firmly-packed fresh parsley
- 1/2 cup firmly-packed fresh basil
- 2 medium cloves garlic, minced
- 1 tablespoon capers (optional)
- 1 tablespoon lemon juice
- 1 cup canned coconut milk
- Salt and pepper to taste
- 12 oz dry orechiette pasta
- 1 cup firmly-packed baby spinach
- 1 cup frozen peas
- Additional minced fresh parsley or basil for garnish
Instructions
- Combine avocado, parsley, basil, garlic, capers, lemon juice, and coconut milk in a food processor or blender. Blend on high speed until completely smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste.
- Cook pasta according to package instructions to al dente in lightly-salted water. Drain pasta and reserve 1/2 cup cooking water.
- Immediately add pasta to a Dutch oven or medium pot along with sauce, baby spinach, and peas. Cook over medium heat, stirring occasionally until heated through, thinning with pasta water if necessary to make sauce creamy.
- Season pasta with salt and pepper to taste if needed and serve warm or cold with additional fresh herbs for garnish. Enjoy!
Notes
Storing Instructions
Store pasta in refrigerator up to 6 days.
Nutrition
Serving: 12oz | Calories: 307kcal | Carbohydrates: 39.2g | Protein: 9.4g | Fat: 13.4g | Saturated Fat: 9.2g | Cholesterol: 41mg | Sodium: 91mg | Potassium: 367mg | Fiber: 3.6g | Sugar: 2.8g | Calcium: 41mg | Iron: 4mg