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Green Goddess Pasta

Updated: Apr 14, 2023

A quick weeknight meal and a great way to use up leftovers!


Enjoy this bright avocado-based green goddess sauce in pasta, salad or as a dip.



Gluten-free + Dairy-free Options

Green Goddess Pasta with Grilled Chicken
Green Goddess Pasta with Grilled Chicken

Green goddess pairs great with the robust flavor of the grill and compliments juicy summer tomatoes. Enjoy our summer green goddess pasta hot, or chilled, and don't fret if you don’t have the exact ingredients the recipe calls for. Spice things up, get creative, and make the dish your own.


Green Goddess Pasta Recipe:

Yield: 8 cups


Ingredients:

2 avocados (2 cups smashed)

1 lime, juiced

1/4 cup cilantro, roughly chopped

1 tsp coriander, ground

1/2 cup water

1/2 cup greek yogurt (can sub lactose free yogurt, or coconut yogurt)

1/2 tsp kosher salt

3 cups dry bowtie pasta (I love Jovial gf brown rice pasta)

2 cup grilled chicken breast, pulled or diced (1 or 2 breasts or thighs)

1 cup sun gold cherry tomatoes

1 cup shishito peppers (optional)

1 cup broccoli florets, blanched (optional)

1 yellow squash, grilled (1 cup sliced into half moons)


Directions:

  • Bring 8 cups of water to a boil in a medium pot on the stove. Add 2 TBSP of salt and dried pasta to the boiling water and cook to al dente, then strain, and return to pot, reserving 1 cup of pasta water.

  • In a vitamix or blender, add avocado, lime juice, coriander, half of the pasta water, yogurt, and cilantro and blend on medium until smooth. Taste and adjust for salt and acid. The sauce should tate similar to guacamole with a slightly thinner consistency.

  • In a hot pan on the stove top, blister sungold tomatoes and shishitos until the tomatoes burst.

  • Add green goddess sauce to the pasta and mix thoroughly, then add cooked veggies and mix. If sauce is to thick, thin with some pasta water, adding 1 TBSP at a time.

  • Enjoy warm or chilled.

  • Store in fridge for up to 5 days

Chef Notes:

  1. Pasta is a great way to use up some leftovers in the fridge. Don't fret if you don't have the exact ingredients in this recipe. You can substitute shishito peppers for bell peppers, the chicken for any protein, the broccoli for green beans, yellow squash for zucchini or mushrooms. The possibilities are endless, don't overthink it.

  2. Want to make this completely dairy free? Remove the greek yogurt and add an extra avocado and a bit more lime juice and water.



 

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