This vibrant GREEN GODDESS PASTA dish features a nutrient-dense “Green Goddess” sauce made from blanched kale, spinach, and basil, thickened naturally with creamy cannellini beans. Paired with savory Italian sausage, it is a hearty yet fresh meal that packs a massive serving of greens into every bite.
I am always looking for ways to pack more greens into our meals without sacrificing that comforting, “big bowl of pasta” feeling. This Green Goddess Pasta is the ultimate solution. The sauce is a bright, velvety blend of spinach, kale, and fresh basil that looks and tastes incredibly fresh, but it has a secret: cannellini beans. Adding beans to the blender creates a rich, creamy texture without needing heavy cream, while also sneaking in some extra protein and fiber.
The combination of the earthy greens and the savory, slightly spicy Italian sausage is what makes this recipe a standout. It feels light enough for a weeknight dinner but has enough depth to satisfy a serious comfort food craving. Plus, because we use the pasta water to emulsify the sauce, it clings to every noodle perfectly, ensuring you get all those vibrant flavors in every forkful.
This has quickly become a go-to in our house when we want something that feels “gourmet” but only takes about 30 minutes to pull together. Whether you are trying to get more vegetables into your diet or just want a stunning, colorful dish to serve friends, this pasta delivers on every level.
IN THIS RECIPE...
What to know about the ingredients
GREEN GODDESS SAUCE:
- SPINACH & KALE: These are the base of your sauce. Blanching them first removes any bitterness and locks in that bright, emerald green color.
- FRESH BASIL: This provides the aromatic, peppery sweetness that defines a “goddess” sauce.
- CANNELLINI BEANS: Our secret weapon for creaminess. Once blended, these white beans create a thick, silky texture while adding plant-based protein.
- FRESH PARMESAN CHEESE: This adds the essential salty, nutty depth that ties the greens and the pasta together.
PASTA WATER: Never toss this! The starch in the water is the “glue” that helps the sauce emulsify and stick to the noodles.
PASTA & PROTEIN:
- ITALIAN SAUSAGE: You can use mild or hot. The fat rendered from the sausage provides a flavorful base for sautéing your aromatics.
- YELLOW OR SWEET ONION & GARLIC: These are sautéed in the sausage fat to build a savory foundation for the blended sauce.
- CRUSHED RED PEPPER: Adds a subtle heat that cuts through the richness of the parmesan and beans.
PASTA: Choose a shape with plenty of surface area—like fusilli, penne, or rigatoni—to catch as much of that green sauce as possible.
How to Make Green Goddess Pasta
1. Blanch the Greens
Bring a large pot of salted water to a boil. Submerge the spinach, kale, and basil for exactly 1 minute. Using a slotted spoon, immediately move them to a bowl of ice water. This “shocks” the greens, stopping the cook and preserving the vitamins and the color. Drain them well and squeeze out any excess water before blending.
2. Boil the Pasta
Using the same pot of boiling water, cook your pasta according to the box instructions. Before you drain the noodles, carefully scoop out 1 cup of the starchy pasta water and set it aside.
3. Brown the Sausage
Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the sausage, salt, and red pepper. Brown the meat thoroughly, breaking it into small pieces. Once cooked, remove the sausage from the pan but keep the rendered fat in the skillet.
4. Sauté Aromatics
In that same skillet, sauté the diced onion and garlic for about 3-5 minutes. You want the onions to be translucent and soft, soaking up all that leftover sausage flavor.
5. Blend the Sauce
In your blender, combine the blanched greens, the sautéed onion and garlic mixture, cannellini beans, parmesan, olive oil, salt, and 1/3 cup of your reserved pasta water. Blend on high until the sauce is completely smooth and vibrant green.
6. Toss and Emulsify
Return your skillet to medium heat and add the cooked pasta, the sausage, and the green sauce. Toss everything together, adding the remaining pasta water a splash at a time. The heat will help the sauce thicken and “cling” to the pasta.
Vegan & Vegetarian Options
This recipe is incredibly easy to adapt for different dietary needs without losing the signature “Green Goddess” vibe.
- VEGETARIAN: Simply omit the Italian sausage. To keep the savory depth, sauté your onions and garlic in 2 tablespoons of butter or olive oil, and consider adding sautéed mushrooms or sun-dried tomatoes at the end for extra texture.
- VEGAN: Follow the vegetarian steps above, but replace the parmesan cheese in the blender with 2 tablespoons of nutritional yeast and a squeeze of lemon juice. This provides the same salty, “cheesy” umami. Use a vegan-friendly pasta and ensure your olive oil is high-quality for the best flavor.
PROTEIN SWAPS: For a plant-based protein boost, you can stir in extra whole cannellini beans, chickpeas, or even crispy smoked tofu instead of the sausage.
Related Recipes
Green Goddess Pasta with Sausage
Ingredients
Green Goddess Sauce
- 2 tablespoons olive oil
- 2 cups spinach
- 2 cups kale
- 2 cups fresh basil
- ½ yellow or sweet onion diced
- 2 cloves garlic roughly chopped
- ½ cup cannellini beans
- 1 cup fresh parmesan cheese grated
- 2 teaspoons kosher salt
- 1 cup pasta water
Pasta
- 16 ounces pasta shape of your choice!
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 teaspoon crushed red pepper
- 1 teaspoon kosher salt plus additional for pasta water
Instructions
- Bring a large pot of salted water to a boil. Submerge the spinach, kale, and basil for 1 minute, then immediately transfer them to an ice bath using a slotted spoon. This stops the cooking process and keeps the sauce a vibrant green.2 cups spinach, 2 cups kale, 2 cups fresh basil
- Bring that same pot of water back to a boil and cook the pasta according to the package directions. Reserve 1 cup of pasta water to use in your sauce before draining the pasta!16 ounces pasta
- Add the sausage, kosher salt, and crushed red pepper. Cook, breaking the meat into bite-sized pieces, until fully browned. Remove the sausage from the pan and set it aside, leaving the rendered fat in the skillet.1 tablespoon olive oil, 1 pound Italian sausage, 1 teaspoon crushed red pepper, 1 teaspoon kosher salt
- Return the skillet to medium heat (add a splash more olive oil if the pan looks dry). Sauté the diced onion and garlic for 3-5 minutes until the onions are translucent and fragrant.½ yellow or sweet onion, 2 cloves garlic
- To a blender, add the blanched greens, sautéed onion and garlic, cannellini beans, parmesan cheese, olive oil, kosher salt, and 1/3 cup of the reserved pasta water. Blend until completely smooth and vibrant. Taste and adjust salt or red pepper if needed.2 tablespoons olive oil, ½ cup cannellini beans, 1 cup fresh parmesan cheese, 1 cup pasta water, 2 teaspoons kosher salt
- Return the skillet to medium heat. Add the cooked pasta, browned sausage, and the green sauce. Toss well to coat. Pour in the remaining pasta water a little at a time, tossing constantly for 2-3 minutes until the sauce thickens and clings to the pasta.
- Garnish with extra parmesan and a pinch of crushed red pepper. Serve warm with crusty bread and enjoy!
