# What You'll Need:
→ Pasta
01 - 12 oz dried pasta (penne, fusilli, or spaghetti; gluten-free if preferred)
02 - Salt, for pasta water
→ Green Goddess Sauce
03 - 3 cups fresh baby spinach, washed
04 - 1 ripe avocado, peeled and pitted
05 - 1 cup fresh basil leaves
06 - 1/2 cup fresh parsley leaves
07 - 2 cloves garlic, peeled
08 - 2 tablespoons lemon juice (about 1/2 a lemon)
09 - 1/4 cup extra-virgin olive oil
10 - 1/2 cup unsweetened plant-based milk (oat, soy, or almond)
11 - 2 tablespoons nutritional yeast
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
14 - 1 small zucchini, spiralized or thinly sliced
15 - 1 cup cherry tomatoes, halved
16 - 2 tablespoons toasted pine nuts or sunflower seeds
17 - Fresh basil leaves
18 - Cracked black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining and set pasta aside.
02 - In a blender or food processor, combine spinach, avocado, basil, parsley, garlic, lemon juice, olive oil, plant-based milk, nutritional yeast, salt, and pepper. Blend until smooth and creamy, adding reserved pasta water gradually to achieve desired consistency.
03 - Return drained pasta to the pot or a large bowl. Pour green goddess sauce over pasta and toss gently to coat evenly, adding additional pasta water if needed for silkiness.
04 - Divide pasta among bowls and garnish with zucchini, cherry tomatoes, toasted pine nuts or sunflower seeds, fresh basil leaves, and a sprinkle of black pepper as desired.
