Description
This creamy Green Goddess Pasta combines tender pasta with a vibrant sauce made from fresh spinach, basil, parsley, white beans, and tangy feta cheese. Ready in just 30 minutes, it’s a fresh, flavorful, and satisfying vegetarian meal perfect for busy weeknights.
Ingredients
1 pound short-cut pasta, such as fusilli or penne
2 tablespoons olive oil
1 onion, minced
4 cloves garlic, minced
1 can (14 ounces) white beans, drained and rinsed
1 cup feta cheese, crumbled
2 tablespoons lemon juice
1 cup fresh spinach
1/2 cup fresh basil
1/4 cup fresh parsley
1/2 teaspoon salt
1 pinch black pepper
1 cup frozen green peas (optional)
Parmesan cheese, for serving (optional)
Fresh basil, for serving (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta cooking water.
- If using frozen green peas, add them to the boiling pasta water during the final 3 minutes of cooking. Drain the pasta and peas together and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant, being careful not to brown it.
- Add the fresh spinach to the skillet and stir for 30 seconds to 1 minute, just until bright green and slightly wilted. Remove the skillet from the heat.
- Transfer the drained white beans, sautéed onion, garlic, wilted spinach, crumbled feta, fresh basil, parsley, lemon juice, salt, black pepper, and 1/2 cup of reserved pasta water to a blender or food processor. Blend until completely smooth and creamy.
- If the sauce is too thick, gradually blend in additional reserved pasta water until it reaches a silky consistency that will easily coat the pasta.
- Return the drained pasta and optional peas to the pot. Pour the Green Goddess sauce over the pasta and toss gently until evenly coated. Keep the heat low or turned off to preserve the vibrant green color. Add a splash of reserved pasta water if needed.
- Divide the pasta among serving bowls. Garnish with freshly grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately with extra lemon juice or freshly cracked black pepper to taste.
Notes
Pasta choices: Fusilli, penne, rotini, and rigatoni work especially well because they hold the creamy sauce. Spaghetti or linguine can also be used.
White beans: Cannellini beans are ideal for creating a smooth, creamy sauce without heavy cream.
Vegan option: Replace feta with plant-based feta or nutritional yeast and extra lemon juice. Omit Parmesan or use a dairy-free alternative.
Extra vegetables: Add steamed broccoli, sautéed zucchini, asparagus, roasted cherry tomatoes, or green peas for additional flavor and texture.
More protein: Add roasted chickpeas, crispy tofu, extra white beans, or use chickpea or lentil pasta.
Herb variations: Experiment with fresh dill, cilantro, or a small amount of mint for a different flavor.
Spicy variation: Add red pepper flakes or finely chopped fresh chili for a little heat.
Gluten-free option: Substitute your favorite gluten-free pasta and follow the package cooking instructions.
Cheese substitutions: Ricotta creates a milder, creamier sauce, while goat cheese provides a tangy alternative to feta.
Keep the sauce vibrant: Wilt the spinach briefly, use fresh herbs, and avoid boiling the finished sauce to preserve its bright green color.
Make ahead: Prepare the sauce up to 2–3 days in advance and refrigerate in an airtight container. Combine with freshly cooked pasta and a little warm pasta water before serving.
Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in freezer-safe containers for up to 3 months. For the best texture, freeze the sauce separately from the pasta when possible.
Reheating: Warm gently in a skillet over low heat with a splash of water, or microwave in short intervals, stirring between each interval until heated through.
No blender option: Mash the white beans thoroughly, finely chop the herbs and spinach, and mix with feta, lemon juice, and pasta water for a rustic sauce.
Serving suggestion: Pair with a light green salad or roasted vegetables for a complete meal.
Nutrition values are approximate per serving and may vary depending on the pasta, feta, optional peas, and garnishes used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Blending
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 22 mg
