Vegan Green Goddess Pasta

# Components:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free optional)

02 - Salt, for pasta water

→ Green Goddess Sauce

03 - 3 cups fresh baby spinach, washed

04 - 1 ripe avocado, peeled and pitted

05 - 1 cup fresh basil leaves

06 - 1/2 cup fresh parsley leaves

07 - 2 cloves garlic, peeled

08 - 2 tablespoons lemon juice (about 1/2 lemon)

09 - 1/4 cup extra-virgin olive oil

10 - 1/2 cup unsweetened plant-based milk (oat, soy, or almond)

11 - 2 tablespoons nutritional yeast

12 - 1/2 teaspoon salt, or to taste

13 - 1/4 teaspoon freshly ground black pepper

→ Toppings (optional)

14 - 1 small zucchini, spiralized or thinly sliced

15 - 1 cup cherry tomatoes, halved

16 - 2 tablespoons toasted pine nuts or sunflower seeds

17 - Fresh basil leaves

18 - Cracked black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.

02 - Combine spinach, avocado, basil, parsley, garlic, lemon juice, olive oil, plant-based milk, nutritional yeast, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add reserved pasta water gradually to achieve a pourable consistency.

03 - Return drained pasta to the pot or a large bowl. Pour green goddess sauce over the pasta and toss gently to coat. Add reserved pasta water incrementally if a silkier sauce is desired.

04 - Divide pasta among bowls. Top with zucchini, cherry tomatoes, toasted pine nuts or sunflower seeds, extra basil leaves, and a sprinkle of cracked black pepper as preferred.

# Expert Advice:

01 -

Bright green creamy sauce from fresh spinach and avocado
Quick and easy vegan weeknight dinner

02 -

For a nut-free version use sunflower seeds instead of pine nuts and ensure nut-free plant-based milk
Wine pairing Crisp Sauvignon Blanc or Pinot Grigio works beautifully

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