Green Goddess Pasta
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This green goddess pasta is singing with goodness! Brimming with nutritious veggies, the pasta is coated with a flavorful homemade green pesto sauce, then crowned with the crispiest tofu for delightful texture play. It's the perfect, simple weeknight meal when you want something nutritious that's also satisfying.
On team green? You'll love this green pizza and green goddess salad dressing.
This green goddess pasta is a simple way to incorporate more greens into your diet while being as delicious as it is healthy! Green pasta is perfect for a weeknight meal ā make extra for a satisfying lunch the next day.
Ingredients needed
This green pasta is made from pantry staples, vegetables, and some fresh herbs. This is what you'll need:
- Pasta: Short-cut pasta like fusilli or penne is recommended for this recipe ā but you could use whatever you have left in the cupboard. Or try a plant-based pasta like lentil pasta, gluten-free pasta, or sub for zucchini noodles.
- Broccoli: Provides texture and nutrition.
- Asparagus spears:Ā Infuses a delicate slightly sweet flavor.
Crispy tofu:
- Medium-firm tofu:Ā Our protein element.
- Soy sauce:Ā Gives the tofu an umami flavor.
- All-purpose flower:Ā Creates a crispy coating for the tofu.
- Nutritional yeast:Ā Provides a cheesy, umami flavor.
- Sweet paprika:Ā Adds subtle smokiness and warmth.
- Olive oil:Ā To achieve a golden, crispy texture.
Green goddess pasta sauce:
- Basil leaves:Ā For a fresh, aromatic pesto flavor.
- Parsley:Ā Adds a bright, herbaceous element.
- Cashews:Ā For a creamy, nutty undertone.
- Olive oil:Ā Makes a smooth, rich consistency.
- Lemon juice:Ā A zesty, bright citrus note.
- Garlic:Ā Adds a savory note.
- Salt:Ā Balances the flavors.
How to make green pasta
This recipe is as simple as boiling the pasta and veg, then making the pesto and tofu, and tossing it all together! Here are the instructions:
- Boil pasta and veggies: Add the pasta to salted boiling water. Three minutes before it's finished, add the broccoli and asparagus. Reserve a cup of cooking water and then drain the water before putting the pasta and veggies back into the pot.
- Make the crispy tofu: While the pasta is boiling, put cubes of tofu into a shallow bowl, cover with soy sauce, and let it sit. Mix the paprika, flour, and nutritional yeast in a bowl and then coat the tofu. Cook until crispy it's golden!
- Make the green pasta sauce: Place all the ingredients in a blender and blend until smooth. Pour the pesto over the pasta with half of the reserved cooking water, tossing well. Add more of the water until you reach your desired consistency.
- Serve: Top it off with the crispy tofu, serve, and enjoy!
What to serve with green goddess pasta
Our favorite time to eat this green goddess pasta is on a weeknight when you're craving something satisfying that's also nutritious. Whip it up and serve as a standalone meal, or boost the veg even further with a side of roasted root vegetables, a spring mix salad, or a kale salad.
Keep things healthy with this banana nice cream ā a delicious, creamy ice cream alternative made from bananas!
Recipe FAQs
Can I use another protein?
This green pasta is vegan, so feel free to either keep it that way and use other vegan proteins like tempeh or add another source of protein according to your preferences!
Can I store leftovers?
You can store leftovers in an airtight container in the fridge for 3-4 days.
Can I add any other vegetables or toppings?
Sure! You can add any vegetable you would like! Our top picks include frozen peas, kale, baby spinach, or peppers. For toppings, olives, pine nuts, capers, or freshly ground black pepper tastes great.
Green Goddess Pasta Recipe
Ingredients
- 12 ounces short-cut pasta
- 1 medium head of broccoli (cut into small florets)
- 1 bunch asparagus spears (cut into 1-inch pieces)
Crispy Tofu
- 1 package medium-firm tofu (cut into 1-inch cubes)
- 2 tablespoons soy sauce
- Ā¼ cup all-purpose flour
- Ā¼ cup nutritional yeast
- 1 tablespoon sweet paprika
- 2 tablespoons olive oil
Green Goddess Pesto
- 1 cup basil leaves (packed)
- 1 cup parsley (packed)
- Ā½ cup cashews (toasted)
- Ā¼ cup olive oil
- Ā¼ cup lemon juice (fresh is best)
- 2 cloves garlic
- Ā¼ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Three minutes before the pasta is cooked, add the broccoli and asparagus to the pot. Reserve 1 cup of the pasta cooking water and then drain the pasta and put it back into the pot.12 ounces short-cut pasta, 1 medium head of broccoli, 1 bunch asparagus spears
- While the water for the pasta is heating, make the tofu. Put the cubes of tofu into a shallow bowl, pour the soy sauce over the top, and gently mix it around. Let it marinate for 5 minutes.1 package medium-firm tofu, 2 tablespoons soy sauce, Ā¼ cup all-purpose flour, Ā¼ cup nutritional yeast, 1 tablespoon sweet paprika, Ā¼ teaspoon salt
- In a shallow bowl, mix the flour, nutritional yeast, and paprika. Take the tofu out of the marinade and put it into the bowl, working in batches. Make sure that each piece of tofu is covered in the breading.
- Heat the oil in a large, nonstick pan over medium heat. Add the tofu and cook, turning a few times, until it is crispy, about 10 minutes.2 tablespoons olive oil
- To make the green goddess pesto, place the ingredients into your blender and blend on high until smooth. The pesto will be quite thick.1 cup basil leaves, 1 cup parsley, Ā½ cup cashews, Ā¼ cup olive oil, Ā¼ cup lemon juice, 2 cloves garlic
- Pour the pesto over the pasta, add half of the reserved cooking water, and toss well. Add the remaining water if you'd like the sauce looser.
- Serve the green pasta topped with the crispy tofu.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our pasta recipes!
Wow I made this tonight and it was so good!!! Thank you so much!
I’m really happy that you loved this recipe!
This sounds like a quick, delicious, weekday meal. Thanks!
Thanks, Jeff! It really does make a great weekday meal. š
Oh my gosh this looks so frickin good!!! I love that it can be topped with whichever protein I want š I’d put tofu on mine and steak for my husband! Perfect weeknight dinner.
We do things like that all the time, too! Usually it’s me having zucchini noodles and him having regular pasta. It’s so nice to have a few recipes that can easily be altered for everyone at the table. š