Easy Green Goddess Pasta Recipe (Creamy & Veggie-Packed)

Ready in just 30 minutes and bursting with leafy greens, this creamy Green Goddess Pasta is a wholesome, high-fiber, and veggie-packed recipe that’s quick, delicious, and perfect for the whole family. If you’re looking for a pasta dish that feels indulgent but is secretly loaded with nutrients, you’ve come to the right place. If you love the fresh, herby flavor of green goddess dressing, you’re going to fall in love with this pasta. The sauce is smooth, creamy, and full of bright flavors while still being hearty enough to coat every piece of pasta. It’s the kind of dish that satisfies cravings for comfort food without leaving you weighed down.

Why You’ll Love This Recipe

Quick and Easy – This dish comes together in under 30 minutes, making it a weeknight hero.
Veggie-Packed – Loaded with spinach, herbs, and green peas, it’s rich in fiber and micronutrients.
Family-Friendly – Creamy pasta always wins, and this one sneaks in greens in a delicious way.
Customizable – Whether you’re gluten-free, vegan, or looking for extra protein, this recipe adapts easily.

Ingredients + Substitutions

Pasta – I used fusilli pasta, but penne, rigatoni, spaghetti, or even chickpea pasta will work. Whole wheat pasta adds extra fiber, while gluten-free pasta makes it celiac-friendly.
Spinach – Fresh spinach gives color and nutrients. Frozen spinach works too, just thaw and squeeze out excess water. Kale or arugula can be used as substitutes.
Fresh Herbs – Basil and parsley are my go-to combo for the perfect balance of flavor. You can mix in cilantro, chives, dill, or mint for variation.
Onion and Garlic – Essential for depth and aroma. Fresh gives the best flavor, but onion or garlic powder can be used in a pinch.
White Beans – Cannellini beans add creaminess, plant-based protein, and fiber. Chickpeas or butter beans are good alternatives.
Feta Cheese – Creates creaminess and a salty bite. Ricotta, cottage cheese, or Greek yogurt can be swapped in. For dairy-free, try cashew cream or coconut milk.
Olive Oil – Adds richness and helps sauté aromatics. Avocado oil also works.
Lemon Juice – Brightens and balances the flavors. Lime juice works in a pinch.
Green Peas – Optional but recommended for sweetness and texture. Broccoli, zucchini, or roasted cherry tomatoes also fit well.
Salt and Pepper – Simple but essential. Adjust to taste.
Parmesan Cheese (optional) – For topping, or use nutritional yeast for a vegan alternative.

Step-by-Step Instructions

1. Cook the Pasta – Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water before draining. If using peas, add them to the pasta pot 3 minutes before draining. Drain and set aside.
2. Prepare the Veggies – In a skillet, heat olive oil over medium heat. Add onion and cook for 4-5 minutes until softened. Add garlic and sauté for 1 minute until fragrant. Add spinach and cook for 1 minute until wilted. Remove from heat.
3. Blend the Sauce – Transfer sautéed onion, garlic, and spinach to a blender. Add white beans, feta cheese, basil, parsley, lemon juice, salt, pepper, and ½ cup reserved pasta water. Blend until smooth and creamy. Adjust consistency with more pasta water if needed.
4. Combine Pasta and Sauce – Return the pasta to the pot, pour sauce over it, and toss gently until coated. Add a splash of pasta water if the sauce feels too thick.
5. Serve and Garnish – Top with parmesan cheese, extra herbs, or a drizzle of olive oil. Serve warm, or let it cool and serve as pasta salad.

Dietary Adaptations

To Make It Gluten-Free – Use gluten-free pasta such as rice, quinoa, or chickpea pasta.
To Make It Dairy-Free – Swap feta cheese with coconut milk, cashew cream, or dairy-free yogurt.
To Make It Vegan – Use plant-based feta or skip cheese and add nutritional yeast for cheesiness.
To Make It High-Protein – Add grilled chicken, shrimp, salmon, or chickpeas for extra protein.
To Make It Low-Carb – Swap pasta for zucchini noodles or spaghetti squash.

Nutrition & Health Benefits

Green Goddess Pasta isn’t just delicious, it’s also packed with nutrients. The spinach and herbs provide antioxidants, vitamin C, vitamin K, and folate. White beans add protein and fiber, keeping you full for longer. Feta cheese or Greek yogurt supply calcium and extra protein, while olive oil provides heart-healthy fats. Even if you use regular pasta, the balance of greens and beans makes this dish a nutrient-dense meal.

Expert Tips for Success

Use a high-powered blender or food processor to get the sauce extra smooth and creamy. Reserve pasta water – it’s liquid gold for making the sauce cling to pasta. Don’t overcook greens – quick cooking keeps their color vibrant. Meal prep tip – make the sauce in advance and store it for up to 3 days; just cook pasta fresh when ready to serve.

Serving Suggestions

Serve hot for a cozy dinner or chilled as a pasta salad at summer potlucks. Pair with grilled chicken, shrimp, or salmon for a complete protein-packed meal. Add roasted veggies like cherry tomatoes, zucchini, or bell peppers for extra flavor. You can also serve it as a side dish with grilled meats or alongside a leafy salad.

Storage + Reheating

Refrigerate – Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze – Transfer cooled pasta into freezer-safe containers and freeze for up to 3 months.
Reheat – For stovetop, warm pasta in a pan with a splash of water until heated through. For microwave, heat in a covered dish with 1-2 tablespoons water, stirring occasionally.

Variations

Spicy Green Goddess Pasta – Add red chili flakes, jalapeños, or hot sauce for heat.
Mediterranean Style – Toss in olives, roasted red peppers, and sun-dried tomatoes.
Extra Veggie-Loaded – Mix in roasted zucchini, broccoli, asparagus, or mushrooms.
Green Goddess Pasta Bake – Mix pasta with sauce, top with mozzarella, and bake until bubbly.

Frequently Asked Questions

Can I make it without a blender? Yes, you can mash beans with a fork and stir everything together, though texture will be chunkier.
Can I serve it cold? Absolutely! It makes a fantastic pasta salad when chilled.
What’s the best pasta shape? Short shapes like fusilli or penne hold the sauce best, but spaghetti works too.
Can I make it ahead? Yes, cook the sauce and pasta separately, then combine when ready to serve.

Green Goddess Pasta Recipe Card

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6 | Category: Dinner | Method: Stovetop
Ingredients: 1 pound short-cut pasta (fusilli or penne) 2 tablespoons olive oil 1 onion, diced 4 garlic cloves, minced 1 can (14 oz) white beans, drained and rinsed 1 cup crumbled feta cheese 2 tablespoons lemon juice 1 cup spinach ½ cup fresh basil ¼ cup fresh parsley ½ teaspoon salt ¼ teaspoon black pepper 1 cup frozen green peas (optional) Parmesan cheese for serving (optional)
Instructions: Bring a pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup pasta water before draining. Add peas in last 3 minutes if using. In a pan, heat olive oil, cook onion for 4-5 minutes, add garlic for 1 minute, then add spinach until wilted. Remove from heat. In a blender, combine beans, sautéed veggies, feta, basil, parsley, lemon juice, salt, pepper, and ½ cup pasta water. Blend until creamy. Toss pasta with sauce, adding extra pasta water as needed. Serve warm topped with parmesan and fresh herbs.
Storage: Refrigerate 5 days, freeze up to 3 months. Reheat with a splash of water.