Entrees, Vegan Food

Healthy Green Goddess Pasta Sauce


This Healthy Green Goddess Pasta Sauce is an easy way to get more green foods into your diet without eating a leafy salad. This vegan green pasta sauce is packed with nutrients and is a great replacement for a cold Green Goddess Smoothie during the winter months!

This healthy green spinach pasta sauce is inspired by my Green Goddess Bowl that’s made with a delicious green goddess sauce that’s super healthy, creamy, and delicious! It’s equally flavourful and the perfect pair for your favourite pasta.

​What You’ll Love About This Green Pasta

  • It’s made with simple ingredients. ​This creamy green sauce requires just 9 ingredients that are budget-friendly and easy to find in grocery stores. 
  • Ready in less than 30 minutes. Most of the Entrees we share on the blog are quick and simple enough to make on weeknights, but this pasta dish is especially easy to make. Great for weeknights, weekly meal prep, or weekend lunches!
  • Packed with leafy greens! If you’re in need of a recipe that can help you sneak veggies into your family’s diet, this healthy green goddess pasta sauce is the perfect easy recipe. It’s packed with 2 cups of vibrant spinach, plus additional veggies. 

Key Ingredients 

  • Pasta: I used short cut pasta, but spaghetti noodles or any type of pasta will work. Feel free to use your favourite. 
  • Green veggies: You’ll need zucchini, green peas, and fresh baby spinach. 
  • Coconut milk: Canned, full-fat coconut milk is a great substitute for heavy cream or whole milk and will yield the creamiest, most flavourful sauce. Similar to my Lemon Garlic Pasta, I don’t find the coconut flavour to be strong, but if you don’t care for coconut, replace the coconut milk with another non-dairy milk. Note that this will make the green pasta sauce a bit thinner and less flavorful. 
  • Nutritional yeast: Adds a cheesiness without any dairy.  
  • Lemon juice: A small splash of lemon juice will add a nice acidity to the pasta sauce that brightens the flavour. Fresh lemon juice is best, but pre-bottled will work in this recipe. 

Substitutions and Add-ins

  • Fresh spinach substitute: Replace the fresh baby spinach with frozen spinach or fresh or frozen kale for a similar kale sauce. 
  • Nutritional yeast substitute: If you don’t have nutritional yeast, vegan parmesan cheese is a great alternative.
  • Extra protein: If you prefer to add extra protein to your pasta dish, stir drained and rinsed chickpeas or white beans into the final pasta. Or, top the pasta with Vegan Chicken or a chopped veggie burger patty!
  • Add extra cheesiness: Add a dollop of vegan cream cheese or stir in your favourite vegan mozzarella cheese shreds to taste. 

How to Make Healthy Green Pasta Sauce

  1. Cook the pasta. Bring a large pot of water to a boil, then add in the pasta. Cook according to package directions or until al dente, drain, and add the pasta back to the pot. 
  2. Sauté the veggies. ​In a frying pan on medium heat, warm 1 tablespoon of oil. Add the onion, zucchini, and frozen peas. Cook for a few minutes, or until the onion becomes translucent. Transfer the sautéed veggies to a separate bowl. 
  3. Begin the green pasta sauce. ​Place the frying pan back over the heat and warm another tablespoon of oil. Add in the minced garlic and remaining zucchini and frozen peas. Cook for a few minutes, stirring frequently until the garlic is fragrant and just starting to brown. 
  4. Add the remaining sauce ingredients. ​Add in the coconut milk, basil, salt, nutritional yeast, lemon juice, and spinach. Simmer for 3 minutes, or until the spinach is wilted. 
  5. Blend until smooth and creamy. ​Pour the green pasta sauce ingredients into a high speed blender or food processor and blend until smooth and creamy. 
  6. Add the veggies and pasta sauce overtop the pasta. Add the reserved vegetables to the pot with the pasta followed by the green pasta sauce. Stir until well combined, then serve with additional salt, black pepper and a sprinkle of vegan parmesan cheese to taste. Enjoy! 

Serving Suggestions

This creamy pasta dish makes about two large servings, perfect for a quick weeknight meal or a vegan meal prep for one. Since the green pasta sauce is packed with tons of veggies, this pasta sauce is perfectly nutritious to serve on it’s own. If you’re looking for a couple of side dishes that would pair well, here are a few of Greg and my favourites:

Recipe FAQs

Can I double this recipe for a larger family?

​Yes! This pasta recipe will comfortably feed 2 adults, so if you are cooking for a bigger family, you can easily double or triple the recipe as needed. 

Is this a pesto pasta sauce?

Although this green pasta sauce and pesto are both vibrant and green, traditional pesto sauce is made with lots of fresh basil, pine nuts, olive oil, and parmesan cheese. This green goddess pasta sauce is packed with green veggies, but is a bit reminiscent of pesto! If you are interested in a pesto pasta dish, try this Vegan Pesto Rigatoni with Cajun Sausage.

Is this pasta dish gluten-free?

I personally made it using wheat-based pasta, but your favourite gluten-free pasta of choice can be substituted. Readers have shared success serving this green pasta sauce over lentil-based pasta. 

Can this pasta sauce be made spicy?

Absolutely! If you’d like your creamy pasta sauce to have a kick, I’d recommend adding up to 1 full jalapeño pepper when sautéing the blended veggies or adding red chili flakes (red pepper flakes) to taste. 

Storage Instructions

There are a few options when it comes to storing this healthy green pasta. The entire pasta dish can be made and stored in an airtight container in the fridge for 3-4 days. The pasta sauce can also be prepped in advance and stored in a separate airtight container such as a mason jar, then heated and served with fresh pasta. 

If you’d like to freeze this dish, 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. 

​More Healthy Pasta Recipes To Try Next: 

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Healthy Green Goddess Pasta Sauce Recipe

  • Author: Liv B


This Healthy Green Goddess Pasta Sauce is an easy way to get more green foods into your diet without eating a leafy salad. This vegan green pasta sauce is packed with nutrients and is a great replacement for a cold Green Goddess Smoothie during the winter months!


  • 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)


  1. Cook pasta according to package directions. Drain and add back into pot.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. Guuuuuuuurl! This was phenom! You’re killing it in 2019 🙂

  2. This looks yummy! How many people does it serve?

  3. How many servings would you say this recipe makes? 🙂

  4. Brittany Rosales

    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!

  5. This recipe was so good! I hardly knew that I was eating vegetables and my carnivores dinner guests didn’t mind either.

  6. 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.

  7. I did it today for lunch and it was super tasty and healthy! Thanks a lot 🙂

  8. Just made a half quantity just for myself. It’s super easy to make, so fresh and soo tasty!

  9. Julia Toute

    Liv, thank you Bety much for making this content!!!
    My family loved this recipe, it is delicious!!! ❤️❤️❤️❤️ Wish you all the happiness and health

  10. 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)

  11. Amazing.

  12. 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!

  13. Can’t wait to try this recipe! Canned coconut milk or carton coconut milk (for drinking)? Thanks!

  14. Thank you so much for this delicious and fresh and healthy recipe! I really liked it!! Your content never disappoints me 😉

  15. 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?🤞

  16. Do you think this recipe could be doubled?

  17. 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.

  18. One of my new weekly rotations. Divine!

  19. This is absolutely delicious! I added the garbanzo beans like you suggested and it was so creamy and filling! Thank you!

  20. 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 🙂

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