Description
Creamy Green Goddess Pasta combines whole-wheat penne, tender green beans, sweet peas, and a silky spinach-basil sauce made with white beans, cream cheese, and fresh lemon. This vibrant vegetarian dinner is fresh, comforting, and ready in just 25 minutes.
Ingredients
300 g whole-wheat penne
350 g frozen cut green beans
350 g frozen green peas
1 medium onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons mild olive oil
200 g fresh spinach
½ lemon, zested and juiced
100 g canned white beans, drained and rinsed
22 g fresh basil
100 g plain cream cheese spread
1 teaspoon chili flakes
Freshly ground black pepper, to taste
Salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to the package instructions. Add the frozen green beans during the final 8 minutes of cooking and the frozen peas during the final 5 minutes.
- Meanwhile, heat approximately half of the olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic and sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
- Gradually add the fresh spinach to the skillet, allowing each handful to wilt before adding more. Cook until all the spinach is tender and reduced in volume.
- Zest and juice the lemon. Transfer the sautéed onion, garlic, and spinach to a blender. Add the fresh basil, drained white beans, 2 tablespoons of lemon juice, lemon zest, and cream cheese spread.
- Add a small splash of pasta cooking water and blend until completely smooth and creamy. Add additional pasta water as needed to achieve a silky, pourable consistency.
- Before draining the pasta and vegetables, reserve a small cup of the starchy cooking water. Drain the penne, green beans, and peas, then return them to the pot or transfer them to a large skillet.
- Pour the creamy green goddess sauce over the pasta and vegetables. Toss gently until everything is evenly coated. Add reserved pasta water a little at a time if the sauce needs loosening.
- Season with freshly ground black pepper and salt to taste. Sprinkle with chili flakes and drizzle with the remaining olive oil. Serve immediately while warm and creamy, optionally garnished with extra fresh basil or lemon zest.
Notes
For a vegan version, replace the regular cream cheese spread with a dairy-free cream cheese alternative.
For extra protein, add additional white beans, chickpeas, or cubes of pan-seared tofu.
Whole-wheat penne can be replaced with fusilli, rigatoni, or farfalle. Pasta shapes with ridges or curves hold the creamy sauce particularly well.
Add broccoli florets, zucchini, or asparagus for additional vegetables. Cook until just tender to preserve their color and texture.
For a spicier dish, increase the chili flakes or add a pinch of cayenne pepper.
For extra crunch, garnish with toasted pine nuts, chopped walnuts, or pumpkin seeds.
Frozen spinach can replace fresh spinach. Thaw it and squeeze out excess moisture before adding it to the skillet.
Ricotta, mascarpone, or thick dairy-free cream cheese can replace the regular cream cheese spread. Adjust the pasta water to maintain a smooth consistency.
To keep the sauce bright green, avoid overcooking the spinach and basil. Add fresh basil directly to the blender and warm the finished sauce gently without boiling.
Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Cook the pasta and vegetables fresh before serving.
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
Reheat leftovers gently in a skillet over low to medium-low heat with a splash of water or milk, stirring until heated through.
For microwave reheating, add 1–2 tablespoons of water to a serving, cover loosely, and heat in short intervals, stirring between intervals until hot throughout.
Freezing the assembled pasta is not recommended because the cream cheese sauce may become grainy and the vegetables may lose their texture. The blended sauce can be frozen separately, although its texture may change slightly.
Nutrition values are approximate estimates per serving and may vary depending on ingredient brands and portion sizes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Blending
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 15 g
- Protein: 21 g
- Cholesterol: 16 mg
