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
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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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