Introduction

Green Goddess Pasta Sauce is a vibrant and creamy sauce packed with fresh herbs and tangy dairy. This flavorful sauce transforms simple pasta into a refreshing and satisfying meal perfect for any season.

A white bowl filled with green pasta, possibly pesto-coated, with a textured and slightly glossy surface. The pasta pieces are ruffled and layered in the bowl, showing some depth. A black fork with a golden tip rests on the right side of the bowl, partially inside it. A woman's hand with rings on fingers is visible on the left side, gently holding the bowl. The bowl is placed on a light beige cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup fresh dill
1/4 cup fresh chives
1/4 cup fresh cilantro
1/2 shallot
1/3 cup high quality extra virgin olive oil
1 tbsp fresh lemon juice
1/2 cup cottage cheese
1/4 cup plain Greek yogurt
1/4 cup pasta water
1/2 cup freshly grated Parmesan cheese
1 tsp salt (more if needed)
1/2 tsp pepper (more if needed)
8 oz pasta (e.g., Mafaldine)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
Step 2: While the pasta cooks, combine the fresh dill, chives, cilantro, shallot, olive oil, lemon juice, cottage cheese, Greek yogurt, salt, pepper, and pasta water in a blender. Blend until the sauce is smooth and creamy.
Step 3: Heat the blended sauce gently in a skillet over medium heat, stirring occasionally to warm through without boiling.
Step 4: Drain the pasta, reserving a little pasta water if needed. Add the cooked noodles to the skillet with the sauce, then stir in the grated Parmesan cheese. Toss everything together until the pasta is fully coated in sauce.
Step 5: Serve immediately, garnished with additional Parmesan cheese if desired.

Tips & Variations

Use any fresh herbs you like or have on hand for a different flavor profile, such as basil or parsley.
Substitute the pasta water with vegetable broth for a richer taste.
For a vegan version, replace Greek yogurt and cottage cheese with plant-based alternatives and omit Parmesan or use a vegan cheese.
Reserve some fresh herbs to sprinkle on top as a bright garnish.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if it thickens. The pasta is best eaten fresh but can be refrigerated for up to 2 days and reheated carefully.

How to Serve

A white plate sits on a white marbled surface with a soft beige cloth nearby. On the plate is a single layer of green ravioli pasta, arranged loosely in the center. The ravioli have a slightly rough texture and are topped with a light dusting of grated white cheese. A woman's hand with rings on her fingers holds a white fork gently touching the edge of the plate. The overall look is simple and fresh, with a natural light highlighting the colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Fresh herbs are key to the bright, vibrant flavor of this sauce. Dried herbs will not provide the same freshness and may alter the taste significantly.

What type of pasta works best with this sauce?

Wider or ruffled noodles like Mafaldine or fettuccine hold the creamy sauce well, but you can use any pasta shape you prefer.

Green Goddess Pasta Sauce Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This vibrant Green Goddess Pasta Sauce recipe combines fresh herbs, creamy cottage cheese, and Greek yogurt to create a luscious, tangy sauce that perfectly coats your favorite pasta. It’s a fresh, flavorful alternative to traditional pasta sauces, packed with bright green herbs and a hint of lemon, making it both refreshing and satisfying.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Herbs and Aromatics

1/4 cup fresh dill
1/4 cup fresh chives
1/4 cup fresh cilantro
1/2 shallot

Wet Ingredients

1/3 cup high quality extra virgin olive oil
1 tbsp fresh lemon juice
1/2 cup cottage cheese
1/4 cup plain Greek yogurt
1/4 cup pasta water

Cheeses & Seasoning

1/2 cup freshly grated Parmesan cheese
1 tsp salt (more if needed)
1/2 tsp pepper (more if needed)

Pasta

8 oz pasta (e.g., Mafaldine)

Instructions

Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, typically 8-10 minutes. Reserve 1/4 cup of pasta cooking water before draining the pasta.
Blend Sauce: In a blender, combine the fresh dill, chives, cilantro, shallot, extra virgin olive oil, fresh lemon juice, cottage cheese, Greek yogurt, salt, pepper, and the reserved pasta water. Blend on high speed until the mixture is smooth and creamy, ensuring all herbs are finely incorporated.
Combine: Heat a large skillet over medium heat and pour in the blended sauce. Warm it gently for 2-3 minutes, stirring occasionally. Add the cooked pasta to the skillet and mix in the grated Parmesan cheese. Toss everything together until the pasta is evenly coated with the sauce and the cheese has melted slightly.
Serve: Transfer the coated pasta to serving plates or a bowl. Garnish with additional freshly grated Parmesan cheese and serve immediately for the best flavor and texture.

Notes

Use fresh herbs for the brightest flavor; frozen herbs will not provide the same vibrant taste.
Reserve some pasta water to loosen the sauce to your preferred consistency.
If you prefer a thinner sauce, add more pasta water gradually while blending or warming.
This sauce pairs well with long, ribbon-like pasta such as Mafaldine, fettuccine, or linguine.
You can substitute cottage cheese with ricotta for a smoother texture if desired.

Keywords: Green Goddess Sauce, Herb Pasta Sauce, Creamy Herb Sauce, Vegetarian Pasta Recipe, Fresh Herb Pasta