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Fill a large pot with water and place it on the stove over high heat. Bring the water to a rolling boil.

Once the water is boiling, add the kale to the pot.

Immediately after adding the kale, add the spinach to the pot with the kale.

Use tongs to blanch the greens in the boiling water until they are wilted, which should take about 1-2 minutes.

Carefully transfer the blanched kale and spinach from the pot into a blender cup.

Add the pasta to the same pot of boiling water and cook according to package directions until al dente.

To the blender cup containing the blanched greens, add the shelled peas.

Add the nutritional yeast (or vegan Parmesan) to the blender cup.

Add the hemp seeds to the blender cup.

Add the vegan cream cheese (or silken tofu) to the blender cup.

Ladle 1-2 scoops of the hot pasta water from the pot into the blender cup.

Secure the lid on the blender cup and blend until the mixture is completely smooth and forms a creamy green sauce. If the sauce is too thick, add a little more pasta water until desired consistency is reached.

Once the pasta is cooked, drain it thoroughly using a colander.

Return the drained pasta to the empty large pot.

Pour the freshly blended green goddess sauce directly over the pasta in the pot.

Use tongs to mix the pasta and sauce together until all the noodles are evenly coated with the vibrant green sauce.

Serve the creamy green goddess pasta immediately in bowls.


Fill a large pot with water and place it on the stove over high heat. Bring the water to a rolling boil.

Once the water is boiling, add the kale to the pot.

Immediately after adding the kale, add the spinach to the pot with the kale.

Use tongs to blanch the greens in the boiling water until they are wilted, which should take about 1-2 minutes.

Carefully transfer the blanched kale and spinach from the pot into a blender cup.

Add the pasta to the same pot of boiling water and cook according to package directions until al dente.

To the blender cup containing the blanched greens, add the shelled peas.

Add the nutritional yeast (or vegan Parmesan) to the blender cup.

Add the hemp seeds to the blender cup.

Add the vegan cream cheese (or silken tofu) to the blender cup.

Ladle 1-2 scoops of the hot pasta water from the pot into the blender cup.

Secure the lid on the blender cup and blend until the mixture is completely smooth and forms a creamy green sauce. If the sauce is too thick, add a little more pasta water until desired consistency is reached.

Once the pasta is cooked, drain it thoroughly using a colander.

Return the drained pasta to the empty large pot.

Pour the freshly blended green goddess sauce directly over the pasta in the pot.

Use tongs to mix the pasta and sauce together until all the noodles are evenly coated with the vibrant green sauce.

Serve the creamy green goddess pasta immediately in bowls.
