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This 30-minute recipe is the perfect easy dinner that’s packed with ve (veggies tastes like pesto!). We’re using a neat trick to maintain the vitamins and flavor that otherwise leach out of vegetables when cooked. Nutritious and delicious!
save this recipe!Pasta sauce is something that can be customized in such fun and creative ways! If you’ve tried my hidden veggie pasta sauce or this cottage cheese pasta sauce, then you know marinara sauce is just a starting point.
That’s where this green goddess pasta shines – it turns loads of fresh produce into a creamy and flavorful pasta sauce.
The trick is to boil your pasta in the same water that the vegetables are cooked in. This helps restore some of the water-soluble vitamins that leach out of leafy greens when cooked!
Reader rating
“We told our 5 year old that this was Hulk pasta and it was such a hit, he’d take a bite and check his biceps for growth. Aside from the adorable side effects, this pasta was a huge hit with the whole family, including my meatasaurus teen!” —Marcela
Key Ingredients
Jump to the recipe card for measurements!
- Pasta: I tend to like smaller pasta varieties here, like bow tie or rotini.
- Leafy Greens: Spinach and kale are virtually undetectable once blended.
- White Beans: Great texture and add some protein! You can use navy, cannellini, great northern, or butter beans.
save the pasta water!
I have a bad habit of dumping pasta out into a colander and then realizing after the fact that I need the pasta water. So, to avoid this, I started placing my colander in a bowl in the sink right away. This way I capture the pasta water without much extra thinking.
Make it a pasta salad
You can modify the recipe slightly to be a green goddess pasta salad! Here’s what you do:
- After the mixed pasta and sauce are cooled, see how your texture looks.
- Then, slowly add some pasta water (cold) to the pasta and a splash of fresh lemon juice. Mix it up and continue adding a splash of water until you get that silky texture again.
- Serve cold! It won’t be totally creamy, but it should be pretty smooth even when cold.
P.S. For another pasta that sneaks in some veggies, try my Italian penicillin pastina next!
Nutrient-Packed Green Goddess Pasta
Ingredients
- 1 bunch fresh kale, ribs removed
- 1 10-oz bag fresh spinach
- 1 14-oz can white beans, like navy, canneli, great northern, or butter beans
- 1 cup grated parmesan
- 1 cup loosely packed basil leaves
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 2 cloves garlic
- ¼ tsp salt, may need more
- 1 lb pasta of choice
Instructions
- Cook Greens: Bring a large pot of water to a boil. Add 1 bunch fresh kale and cook for 5 minutes. Add 1 10-oz bag fresh spinach to the pot and continue cooking for 2 more minutes, until greens are all wilted down and bright green. Remove greens from the pot (keep the water in the pot).
- Pasta: Bring that same water back to a boil then add 1 lb pasta of choice. Cook according to package instructions. When finished, strain pasta and reserve a few cups of the pasta water.
- Blend: Add cooked greens, 1 cup of pasta water, and all remaining ingredients to a blender. Blend with the lid slightly ajar for 2 to 3 minutes, until smooth. You can add another ladle of pasta water to reach your desired consisentcy. Taste and add more salt if needed.
- Serve: Stir sauce into cooked pasta and serve immediately, topped with grated parmesan.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Hungry to add more veggies to your pasta? Try this pumpkin pasta casserole or my roasted beet and feta pasta!
This was SO DELICIOUS and so so easy to put together! I typically have to “hide” kale in our meals so my husband won’t get offended by it (lol?) and this was so many greens with no trace of the kale or spinach “taste” that he dislikes. Thanks for the recipe!
Success!! So happy to hear this, Steph! 😀
I haven’t tried it yet but have 2 questions.
1. Can I use chick peas instead of white beans?
2. And do you think it would be okay to add some avocado?
The chickpeas might just not blend up quite as smoothly, depending on your blender! Avocado would be delicious here 🙂
This worked exactly as written, thanks!
Can’t this be preserved for a little longer in a jar with oil added on top?
Came out perfect, but I had too much greens and will be leaving for a week.
I also added some cherry tomatoes for extra acidity. Used to make a similar avocado pesto with tomatoes and this reminded me of it.
This one’s more nutritious and quick still!
If you have leftover sauce you want to save, I would freeze it! 🙂
Oops, forgot to leave the rating. This worked exactly as written, perfect taste and texture!
I love your recipes, this one is hands down, one of the best! My sister is in a wheelchair so I frequently cook for her family. They loved it too! Keep these nutrient packed, delicious, easy, recipes coming! ❤️
Nothing better than hearing this, thank you!
Hi! What can I replace kale with? I can’t find it easily where I live. Thanks!
You can just use more spinach in replacement of the kale!
SO DELICIOUS…. also healthy (of course), and and and…. will def be putting this in regular recipe rotation!!
Nothing better than hearing this, thank you!
Good veggie packed recipe! I suggest adding a bit of extra virgin olive oil for healthy fats and to make it a bit more smooth. It also helped stick to my pasta.
I preferred thicc sauce, so I didn’t add extra water. Super delicious
Love hearing that, thanks for trying it!
As a college student, this is a 10/10 meal. Finding ways to add my greens/ legumes can be hard so this recipe is perfect!! Thank you!!
So glad it hit the spot Sydney, thanks for sharing!