CREMIGE GREEN GODDESS PASTA: VEGAN & BLITZSCHNELL

CREAMY GREEN GODDESS PASTA: VEGAN & SUPER FAST

⏱ Prep time: 20 minutes
🍽 Servings: 2
📈 Difficulty: Easy
🌱 Vegan
💚 Green Smoothie

GREEN GODDESS PASTA

INGREDIENTS

  • 200 g pasta (e.g., spaghetti or rigatoni)
  • 200 ml green smoothie
  • 100 g feta alternative
  • 1 clove garlic
  • 1 tbsp olive oil
  • Juice of half a lemon
  • Salt
  • Freshly ground black pepper
  • 1 fresh chili (optional)
  • Nutritional yeast (optional)
  • Fresh mint (for garnish)
  • Pine nuts (for garnish)

OPTIONAL INGREDIENTS (FOR MORE COLOR & CREAMINESS)

  • 1 large handful fresh baby spinach (for a more intense green)
  • 50 g frozen peas, thawed (for a more intense green)
  • 1/2 avocado (for extra creaminess)

PREPARATION

Bring plenty of salted water to a boil in a large pot. Cook the pasta according to package directions until al dente (firm to the bite). Drain the water, but reserve about 50 ml of the pasta water.

For a particularly intense, vibrant green and a creamier consistency, combine the green smoothie with the raw baby spinach, half avocado, and/or thawed peas in a blender (or use an immersion blender) and blend briefly.

Heat the olive oil in a pan. Finely chop the garlic and sauté it over medium heat for about 1 minute until fragrant. If you want to use chili, cut it into small rings and add it to the pan with the garlic.

A large, cast-iron pan with chopped garlic and chili rings sits on a table; in the background are fresh mint and baby spinach

Pour the (optionally enhanced) green smoothie into the pan with the garlic. Crumble in half of the feta. Let the sauce simmer gently over low heat for 2-3 minutes until the feta slightly melts and combines with the smoothie.

In a large, cast-iron pan, there is a green sauce into which a feta alternative is being crumbled

Season the sauce with lemon juice, plenty of salt, and pepper. The acidity of the lemon reduces the dominant sweetness of the apple.

Add the pasta and the reserved pasta water directly to the pan with the sauce. Toss everything well until the noodles are completely coated with the green sauce. Arrange on plates, garnish with remaining feta, mint, and toasted pine nuts, and serve.

Spaghetti is being poured into a large, cast-iron pan filled with a green sauce

TIPS:

👉🏼 If you don't only like a smooth sauce, stir in frozen peas or whole baby spinach leaves during the last two minutes of cooking time. Sautéed zucchini cubes also pair excellently.

👉🏼 If the apple in the smoothie is too prominent, nutritional yeast or finely grated Parmesan can help. They bring a deeply savory, cheesy note to the dish, completely pushing the sweetness into the background.

👉🏼 Besides pine nuts, toasted pumpkin seeds, walnuts, or crispy chickpeas from the oven also make a great textural contrast to the creamy sauce.

 

All images shown here were generated using AI.