This green goddess pasta includes cabbage, zucchini and shallots - it's then mixed with a delicious sauce made of spinach, basil, olive oil, garlic, lemon juice and nuts. All the delicious ingredients give this pasta dish a beautiful green color.
I was inspired to make this pasta by Baked By Melissa's Green Goddess Salad. It's currently going viral on social media at the moment, so I thought, why not turn it into a pasta?! It has loads of delicious ingredients like cabbage, zucchini, and a delicious spinach and basil sauce (which is similar to pesto).
And it turned out great! So now I want to share the recipe with you.
Ingredients you'll need
- Fusilli (or any short cut of pasta)
- Cabbage
- Zucchini
- Shallots
For the spinach and basil sauce/pesto:
- Basil
- Spinach
- Garlic
- Lemon juice
- Parmigiano reggiano (or nutritional yeast)
- Nuts (walnuts and cashews)
- Olive oil
- Salt
Top tips
- If you want to make this dish vegan, you can substitute the parmigiano for nutritional yeast
- You can use any nuts you like for the sauce - pine nuts, pistachios, etc
- Pasta to use: fusilli works very well but any short cut of pasta will do
More vegetarian pasta recipes
If you’ve tried making this Green Goddess Pasta, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you!
Recipe
Green Goddess Pasta
Ingredients
- 200 grams fusilli pasta
- 1 ½ cups green cabbage cut into small pieces
- 1 cup zucchini cut into small pieces
- 1 shallot cut into small pieces
- 1 tablespoon olive oil
For the spinach basil sauce/pesto
- 1 cup spinach leaves packed tightly
- 1 cup basil leaves packed tightly
- ¼ cup + 2 tbsp olive oil
- 1 tablespoon lemon juice
- 1 garlic clove
- ¼ cup walnuts and cashews
- ⅓ cup parmigiano reggiano
- pinch of salt
Instructions
Make the sauce
- Add all the ingredients (with the olive oil at the bottom) to a blender and blend until fully combined to a sauce/pesto consistency.
Cook the pasta
- Bring a pot of water to a boil, add salt, and drop the fusilli in. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the pan with the cabbage/zucchini – it will finish cooking in the pan)
- Once the fusilli are cooking, to a large pan that will fit the pasta over medium to medium-low heat, add the olive oil and once heated, add the shallots, cabbage and zucchini. Cook until tender, about 10 minutes.
- By this time, the pasta should be ready. Add the pasta to the pan, and add about one ladle of pasta water. Mix everything together until pasta water is almost absorbed, a few minutes.
- Remove the pan from the heat, and add the sauce to the pan. Mix until fully incorporated into the pasta.
- Plate and top with additional parmigiano if desired. Enjoy!
Recipe Video
Recipe Notes
- I used a lot less lemon juices than Melissa used in her original recipe - hers calls for the juice of 2 lemons, I used 1 tablespoon of lemon juice. The lemon flavor is very subtle in this pasta recipe, so if you'd like more lemon flavor, you can add more lemon juice.
- If you want to make this dish vegan, you can substitute the parmigiano for nutritional yeast
- You can use any nuts you like for the sauce - pine nuts, pistachios, etc
- Pasta to use: fusilli works very well but any short cut of pasta will do
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