Vegan Creamy Green Goddess Pasta (Print View)

Creamy vegan pasta tossed with green goddess dressing, peas, basil, and crisp vegetables for a fresh flavor.

# What You’ll Need:

→ Pasta

01 - 10 oz short pasta such as fusilli, rotini, or shells
02 - Salt for pasta water

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 small cucumber, diced
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup radishes, thinly sliced
07 - 1/3 cup scallions, thinly sliced

→ Creamy Green Goddess Dressing

08 - 1/2 cup vegan mayonnaise
09 - 1/4 cup unsweetened plant-based yogurt
10 - 1/4 cup fresh basil leaves, packed
11 - 2 tbsp fresh parsley leaves
12 - 2 tbsp fresh chives
13 - 1 tbsp fresh tarragon or extra parsley
14 - 2 tbsp lemon juice
15 - 1 tbsp olive oil
16 - 1 small garlic clove
17 - 1/2 tsp salt, or to taste
18 - 1/4 tsp black pepper

→ Garnish

19 - 2 tbsp fresh basil, sliced
20 - 1 tbsp toasted sunflower seeds, optional

# Method:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain in a colander, rinse under cold water, and set aside to cool completely.
02 - While pasta cooks, combine vegan mayonnaise, plant-based yogurt, basil, parsley, chives, tarragon, lemon juice, olive oil, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
03 - In a large mixing bowl, combine cooled pasta, peas, cucumber, spinach, radishes, and scallions.
04 - Pour dressing over salad and toss gently to coat everything evenly.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs as desired.
06 - Transfer to a serving platter or bowl. Garnish with sliced basil and toasted sunflower seeds. Serve immediately or chill for 1 to 2 hours for enhanced flavor.

# Expert Advice:

01 -
  • The dressing is so silky and herb-forward that you'll forget there's no cream involved, yet it coats every piece of pasta perfectly.
  • It actually tastes better after sitting in the fridge for a few hours, making it ideal for meal prep or bringing to gatherings.
  • You probably have most of these ingredients already, and the whole thing comes together in under thirty minutes.
02 -
  • Don't rinse the pasta too aggressively or let it sit in water; a quick cool rinse and then leaving it alone prevents it from becoming mushy and over-hydrated.
  • The tarragon is non-negotiable—I tried making this without it once thinking it was just a fancy herb, and the dressing tasted flat and forgettable; that subtle anise note is what makes people stop mid-conversation to ask what's in it.
03 -
  • Make the dressing up to a day ahead and store it in a jar in the fridge; it actually deepens in flavor and becomes even creamier as it sits.
  • If you don't have tarragon, use extra parsley and a tiny pinch of fennel seed or anise seed blended in; it won't be identical, but it'll be delicious.
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