Green Goddess Pasta (Ultra Rich and Creamy!)

(1)

This Green Goddess Pasta is a fresh, tangy twist on the viral trend — creamy, lemony, and packed with greens and parmesan.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Italian

Servings:

Cook the pasta: Boil salted water, cook pasta until al dente, and reserve ½ cup pasta water before draining.
Sauté aromatics: In a skillet, warm olive oil and cook shallots and garlic until translucent and fragrant, being careful not to burn.
Blanch the greens: Briefly cook spinach, kale, and basil in boiling water for 30–60 seconds, then drain and rinse under cold water.
Blend the sauce: In a blender, combine the blanched greens, sautéed aromatics, mascarpone, parmesan, cashews, lemon juice, and pasta water. Blend until creamy and smooth.
Toss everything together: Return pasta to the pot, pour in sauce, and toss until evenly coated. Adjust salt, pepper, and pasta water as needed.
Garnish and serve: Top with red chili flakes, fresh mozzarella balls, and a drizzle of olive oil. Serve immediately.

Storage: You can store leftovers in the fridge for up to 3 days, but this recipe tastes best fresh!

Reheating: Warm gently on the stove with extra pasta water or a splash of milk to restore creaminess.

Freezing: Freeze the sauce separately (not tossed with pasta) for best results.

Substitutions:

Mascarpone: If you don’t have mascarpone, crème fraîche, ricotta, or cream cheese all work well.
Parmesan Cheese: You can use pecorino Romano, Grana Padano, or nutritional yeast instead.
Cashews: Use blanched almonds or pine nuts instead! For a nut free option, use sunflower seeds or hemp hearts.

Serving Suggestions: This pasta is versatile — serve it as a main or alongside lighter sides. Try pairing with:

Or Roasted veggies like zucchini, asparagus, or broccoli to keep things balanced.