Green Goddess Protein Pasta- packed with healthy greens and fresh herbs, this dairy-free pasta has 21 grams of protein per serving! (vegan + gluten-free)
If you struggle to get your greens in and love eating pasta then this Green Goddess Protein Pasta recipe is for you!
This pasta comes together in just 30-minutes making it perfect for an easy weeknight meal. You can customize it to your liking, using up whatever fresh herbs you have on hand. Its light, yet filling thanks to all of the protein and fiber, and holds up well for leftovers too.
Green Goddess Protein Pasta Ingredients
- Extra Virgin Olive Oil– Sautéing the onion and garlic in a little bit of oil helps bring out the flavors to create a savory base for the sauce. Any kind of neutral flavored oil will work, or butter if you prefer. Just make sure it is vegan butter if you want to keep the recipe dairy-free.
- Yellow Onion- I recommend using yellow or sweet onion, rather than purple onion, as it will turn the sauce brown when combined with the greens. Shallot would also make a great option in place of the onion.
- Garlic- Fresh garlic really enhances the savoriness of the sauce but can be omitted if you are averse for some reason. You could also use garlic powder in a pinch. I would suggest about 1 teaspoon in place of the cloves.
- Peas- I can never find fresh peas near me so I opt for frozen and defrosted green peas. Not only do they help make a creamier sauce, but they are packed with protein and fiber.
- Greek Yogurt- Make sure you are using plain and unsweetened yogurt for this recipe, and that it is dairy-free yogurt to make it vegan. I use Kite Hill’s greek almond milk yogurt because it is highest in protein but you can use whatever kind you prefer.
- Nutritional Yeast- This is essential for adding a slightly cheesy flavor while also increasing the protein content. You could leave it out but the sauce won’t taste as good, in my opinion.
- Lemon Juice- Lemon juice adds slight acidity and brightness to the sauce. White vinegar is a possible substitute if you don’t have lemon juice.
- Spinach- Spinach or kale are great options here. You could even use arugula or mustard greens, although I haven’t tested the recipe with either of them.
- Fresh Herbs- I’ve made this recipe with a combo of both basil/parsley and cilantro/parsley and enjoyed them both equally. You could also use fresh dill to mix things up.
- Salt & Pepper- Salt is required to bring the flavors together and a bit of pepper for a mild spice.
- Pasta- Opting for legume-based pasta really amps of the protein of this recipe. Chickpea or lentil pasta are a great options, as is whole wheat if you don’t need it to be gluten-free.
How to Make Green Goddess Protein Pasta
- Saute onion and garlic.
- Add to blender with remaining ingredients. Blend until smooth.
- Cook pasta until tender. Strain excess water.
- Add pasta back to pot and stir in sauce until evenly coated.
- Serve warm and enjoy!
Serving Suggestions
We love to serve this pasta with blistered tomatoes (made on the stovetop) for a juicy pop of flavor. You could add more plant-based protein by serving it with tofu or meatless chicken cutlets.
More High Protein Meal Ideas
Green Goddess Protein Pasta
Packed full of healthy greens, this dairy-free pasta is a great source of protein. Ready in less than 30 minutes!
Servings: 4 servings
- 2 tablespoons extra virgin olive oil
- ½ cup chopped yellow onion
- 2 garlic cloves, minced
- ½ cup frozen and defrosted peas
- ½ cup Plain Unsweetened Greek Yogurt, I use Kite Hill to make it dairy-free
- 2-3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 2 cups packed spinach or kale
- ¼ cup packed fresh basil or cilantro
- ¼ cup packed fresh parsley
- ½ teaspoon salt & pepper, more/less to taste
- 8 ounces lentil or chickpea pasta, or preferred pasta
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In a large pot, warm the oil over medium-low heat. Add the onion and cook for about 5 minutes, until translucent. Next, add the minced garlic. Turn the burner heat off and allow the garlic to gently simmer for a few minutes more.
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In a blender, combine the defrosted peas, Greek Yogurt, lemon juice, nutritional yeast, spinach or kale, basil or cilantro, fresh parsely, and salt & pepper. Add the cooked onion and garlic then seal and blend until a smooth and creamy sauce forms. Taste test to see if you prefer more lemon juice, herbs, or salt & pepper. Adjust accordingly and blend again.
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In the same large pot, fill with salted water to cook the pasta. Bring to a rapid boil then add preferred pasta and cook as directed, until al dente. Strain excess pasta water then add the cooked pasta back to the pot.
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To the pot with the cooked pasta, add the blended green sauce. Stir until pasta is evenly coated. Serve warm with desired toppings (such as blistered tomatoes, hemp seeds, cooked protein and/or shredded parmesan) and enjoy!
Nutrition Facts are an estimate and will vary depending on specific brands you choose
Calories: 319kcal, Carbohydrates: 41g, Protein: 21g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 2mg, Sodium: 88mg, Potassium: 275mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1947IU, Vitamin C: 22mg, Calcium: 107mg, Iron: 7mg
