Green Goddess Pasta Sauce with Spinach
by Olivia Biermann
on Jan 9, 2019 (updated May 7, 2025)
If you’ve ever craved something creamy, herby, and comforting all in one bite, this vegan green goddess pasta might just put a big smile on your face. As a self-professed green smoothie lover during the summer months, this green goddess pasta sauce with spinach is a great winter replacement when I want a warm and cozy meal. We love hiding our greens in this family!
Picky eater approved!
This recipe is a staple in our house—packed with fresh flavour, and toddler-approved (even our picky little one happily clears his plate).
The vibrant, dairy-free sauce comes together quickly in a blender (feel free to mix it up! The greens included in the recipe below are only a suggestion, perfect for adding your own flair). It’s one of those meals that feels a little fancy but comes together with minimal fuss.
Keep reading for all my favorite ways to customize it and make it work for even the most selective eaters.
From beginner to pro: how to perfect this dish
After testing this pasta recipe with many different vegetable pairings, I’ve learned that perfecting it is all about small tweaks and following your gut, so to speak. For beginners, feel free to play with some garnishes: we found a splash of lime and fresh cracked pepper can really elevate the dish.
For more experienced cooks, have some fun with seasonal herbs and veggies! Some readers have found success with substituting kale for spinach and throwing some parsley and cilantro in the sauce before blending for extra brightness.
When it comes to plating, don’t forget a sprinkle of fresh herbs or a drizzle of olive oil to make it pop. Other great dishes that follow the same idea are my favourite vegan oven-baked chicken parmesan or Greg’s vegan Carbone spicy rigatoni copycat recipe!
Why limit yourself to just pasta for dinner?
We love this pasta for a quick weeknight meal and find it is great for meal prep too! But like any pasta dish, it’s begging for a side that takes it to the next level and really rounds it out. You’re missing out if you haven’t tried my vegan garlic bread! And if you don’t have an oven or don’t feel like turning it on, try our thick-cut air fryer garlic bread instead!
Looking to up your fruit & veggies intake? This strawberry, feta & balsamic greens salad is the only answer to your cravings!
Liv’s tip for even better flavour
When I have the bandwidth for an extra step I love to add lemon zest! A little zest over the top brings a bright citrusy zing that really enhances the flavours. It isn’t called for in the ingredients, but I find a little lemon zest makes any dish feel a little fancier.
Green Goddess Pasta Sauce with Spinach
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
Description
If you’ve ever craved something creamy, herby, and comforting all in one bite, this vegan green goddess pasta might just put a big smile on your face. As a self-professed green smoothie lover during the summer months, this green goddess pasta sauce with spinach is a great winter replacement when I want a warm and cozy meal. We love hiding our greens in this family!
Ingredients
- 2 cups dry pasta
- 1 zucchini, chopped
- 1 cup frozen green peas
- 1/4 cup chopped onion
- 2 tbsp olive oil
- 1 clove garlic, minced
- 2/3 cup coconut milk
- 1 tsp dried basil
- 1/4 tsp salt
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 cups spinach
- vegan parmesan cheese for sprinkling (optional)
Instructions
- Cook pasta according to package directions. Drain and add back into pot.
- Meanwhile, add 1 tbsp oil to a frying pan on medium heat. Add the onion, 1/2 the chopped zucchini and 1/2 of the frozen peas. Cook a few minutes until onion becomes translucent, then set aside in a separate bowl.
- Add the frying pan back to the heat with 1 tbsp oil, minced garlic and the rest of the zucchini and frozen peas. Cook a few minutes until garlic is fragrant and just starting to brown.
- Add coconut milk, basil, salt, nutritional yeast, lemon juice and spinach and simmer for 3 minutes until spinach is wilted. Pour into a blender or food processor and blend until smooth and creamy.
- Add the reserved vegetables to the pasta pot, followed by the sauce. Stir until combined. Serve with salt, pepper and a sprinkle of vegan parmesan cheese.
Notes
Storage Instructions
There are a few options when it comes to storing this green pasta. In our experience, The entire pasta dish can be made and stored in an airtight container in the fridge for 3-4 days. I’ve also prepped the pasta sauce in advance and stored in a separate airtight container, then heated and served with fresh pasta.
I’d recommend freezing the pasta sauce separately (cooked pasta won’t freeze very well). Allow it to cool completely to room temperature, transfer to a freezer safe container, and freeze for up to 3 months.
This was absolutely fantastic! It was surprising fast to make and used a lot of ingredients I already had around my house. I added a can of chickpeas and some chicken for some extra protein, highly recommend! The whole family loved it, and I will absolutely be making this again!
This was absolutely fantastic! It was surprising fast to make and used a lot of ingredients I already had around my house. I added a can of chickpeas and some chicken for some extra protein, highly recommend! The whole family loved it, and I will absolutely be making this again!
I absolutely LOVED this meal! Easy to follow, amazing flavour and it’s so creamy – I would not believe it was vegan!! Thanks for the recipes 🙂
This is absolutely delicious! I added the garbanzo beans like you suggested and it was so creamy and filling! Thank you!
One of my new weekly rotations. Divine!
5 Stars ! My whole family loved it! I didn’t use nutritional yeast and I added rehydrated sliced shiitakes. Best served cold in our opinions.
Do you think this recipe could be doubled?
definitely!
This recipe is so clean and leaves you feeling great. My husband and I both love it!
Is there any substitute for the coconut milk? The coconut cream bothers my husband but I want this sauce 🤤 I know it’s pretty different but would another nut milk work?🤞
You can use another milk! It would be slightly more runny though 🙂
Thank you so much for this delicious and fresh and healthy recipe! I really liked it!! Your content never disappoints me 😉
Can’t wait to try this recipe! Canned coconut milk or carton coconut milk (for drinking)? Thanks!
canned 🙂
This is quite possibly the best pasta recipe EVER. I make it for myself at least once a week and it’s my go-to meal whenever I have friends or family over. My non-vegan friend’s are obsessed with it! Thank you Liv for this incredible recipe!
Amazing.
Such an amazing recipe! I snuck some with beans into the blender with it and topped with some walnuts for the crunch! The sauce is amazing, such a comfort food vibe while still being healthy, so much love for this (and basically all your recipes)
Liv, thank you Bety much for making this content!!!
My family loved this recipe, it is delicious!!! ❤️❤️❤️❤️ Wish you all the happiness and health
Just made a half quantity just for myself. It’s super easy to make, so fresh and soo tasty!
I did it today for lunch and it was super tasty and healthy! Thanks a lot 🙂
This was amazing! I tripled your recipe. I cooked it all in one skillet then put half in the blender. My husband loved it too. Ate it on lentil noodles.
This recipe was so good! I hardly knew that I was eating vegetables and my carnivores dinner guests didn’t mind either.
Just made this for my family and we all absolutely loved it!!! So easy to make and I love how many veggies I’m able to sneak in and my kiddos not make any fuss! So delicious! We also tried your buttermilk pancakes for breakfast this morning and those were equally a hit! Thank you for such great recipes!
How many servings would you say this recipe makes? 🙂
About 2 large servings 🙂
This looks yummy! How many people does it serve?
Guuuuuuuurl! This was phenom! You’re killing it in 2019 🙂