Since its January, I wanted to make a nice green recipe packed with nutrients – BUT it’s also super cold here so instead of making a salad, I thought why not make a super green pasta instead!

♡ PS: for more delicious, healthy, easy recipes check out my cookbook Liv B’s Vegan on a Budget!


Green Goddess Pasta

The tastiest way to pack a ton of green veggies into your day!

  • Author: Liv B


  • 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. Brittany Rosales says:

    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!

  2. Jacqueline says:

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

  3. Keri says:

    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.

  4. Julia Toute says:

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

  5. Maud says:

    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)

  6. Emily says:

    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!

  7. Liz says:

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

  8. Jessica says:

    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?🤞

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