This Herby Green Goddess Pasta is packed with tons of fresh herbs, lemon, and creamy vegan feta—it’s light, plant-based, and wildly satisfying.
Herby Green Goddess Pasta: Light, Lush, and Full of Flavor
If anything deserves to be called herbalicious, it’s this dish! I originally shared this pasta last year, but after reworking it with double the herbs, it finally hit the note I was craving. It’s bright, green, and full of flavor—thanks to a simple blend of veggie broth, lemon, garlic, and creamy vegan feta. I used five different herbs here (yes, five!), but honestly, use whatever you’ve got and love. The sauce comes together fast and coats every strand of pasta in that perfect light-but-creamy way. This Herby Green Goddess Pasta is fresh, flexible, and totally plant-based—and now it’s exactly how I want it.
Why You’ll Love This Recipe
Ultra-herby and vibrant: This green goddess sauce is packed with layers of fresh flavor from six different herbs.
Creamy without cream: Thanks to vegan feta and olive oil, you get that dreamy texture—no dairy needed.
Quick and weeknight-friendly: The sauce blends up fast and the whole dish comes together in under 30 minutes.
Customizable to your herb stash: Use whatever herbs you’ve got on hand. It’s flexible and still delicious.
What Is Green Goddess?
Green Goddess dressing was first created in the 1920s at San Francisco’s Palace Hotel—a creamy, herby sauce made with mayo, anchovies, and tarragon. The chef invented it to honor a popular play at the time called The Green Goddess! Since then, it’s been reimagined in all kinds of ways. This plant-based spin skips the dairy and fish but keeps that vibrant green color and fresh flavor. Think of it like a herb-packed dressing-meets-sauce that works on everything from pasta to grain bowls to roasted veggies.
Ingredient Highlight: Fresh Herbs
This pasta is all about the herbs—basil, parsley, cilantro, dill, mint, chives, tarragon… the more, the better. They bring layers of freshness, brightness, and a little complexity to every bite. Doubling the herbs from the original recipe really transformed this dish into something extra flavorful and green in the best way. Use what you love and have on hand—just aim for a full cup and a half total, tightly packed.
Madly Delicious Must-Know Tips & Questions
- Taste and adjust the sauce before heating: Once blended, give it a taste and adjust salt, lemon, or heat before tossing with pasta.
- Sauce too thick? Add a splash more broth while blending.
- No vegan feta? Try silken tofu, plant-based cream cheese, or even soaked cashews.
- Want more veg? Stir in baby spinach or arugula at the end for a boost of greens.
Can I make the sauce ahead of time?
Yes! Make the sauce up to 2 days in advance and store it in the fridge. Give it a quick stir before using.
What’s the best pasta shape to use?
Short pasta like cavatappi, fusilli, or penne works best to hold the sauce, but honestly, any shape you love is fair game.
Let’s Dish: Did You Know?
In ancient times, herbs weren’t just for flavor—they were considered powerful symbols of luck, love, and protection. Parsley was thought to bring strength, basil symbolized good wishes, and mint? That one was for hospitality. So next time you’re tossing a big handful of herbs into your blender, just know you’re blending up a little history too.
Love a bright, herb-forward pasta? Then try my Herby Green Goddess Pasta!
Vegan feta, loads of herbs, and lemony garlic goodness all tossed with your favorite noodles. Give it a go and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Herbaceous Recipes
Mediterranean Tofu Bowls with Sumac Roasted Veggies
Herby Green Goddess Pasta
Equipment
- Blender
Ingredients
- ½ cup basil, tightly packed
- ½ cup parsley, tightly packed
- ½ cup mixed herbs, tightly packed (use a mix (a few or all) of cilantro, dill, mint, chives, and/or tarragon)
- 3 ounces vegan feta cheese
- ¾ cup low-sodium vegetable broth
- ¼ cup olive oil
- 1 clove garlic
- Juice of 1 lemon
- ¼ tsp red pepper flakes, optional
- ½ tsp salt, to taste
- ¼ tsp pepper, to taste
- 8 oz cavatappi or a similar pasta, like fusilli or penne (gluten-free or regular)
Optional Garnishes
- Toasted pine nuts or chopped pistachios
- Crumbled vegan feta
- Chili flakes
- Chopped extra herbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 8 ounce pasta to al dente. The pasta will cook a few more minutes in the sauce so you want it to still have a slight bite to it. Drain and set aside.
- Prepare the Green Goddess Sauce: In a blender, combine ½ cup fresh basil, ½ cup fresh parsley, and ½ cup mixed herbs (cilantro, dill, mint, chives, and/or tarragon).
- Now add the rest of the ingredients: 3 ounces vegan feta cheese, ¾ cup vegetable broth, ¼ cup olive oil, juice of 1 lemon, 1 clove garlic, ¼ tsp red pepper flakes and ½ tsp salt and ¼ tsp pepper. Blend until smooth.
- Heat and combine: Add the sauce to a large pan over medium heat — it will look thin at first. Add the cooked pasta and toss for 2–3 minutes, until the sauce thickens and clings to the noodles. Adjust salt and pepper to taste.
- Serve and enjoy: Plate the pasta and garnish with optional toppings like toasted pine nuts, chopped pistachios, vegan feta, chili flakes, or extra herbs.