I first made this Green Goddess fettuccine on a busy spring evening when the market was full of tender asparagus and bags of vibrant spinach. It’s a bright, verdant pasta that balances a silky, spinach-forward cream sauce with sweet peas and crisp asparagus. The sauce is rich but lightened by lemon and a hint of nutmeg, and it comes together fast enough for a weeknight yet looks elegant enough for guests. If you like ultra-creamy green sauces, you might enjoy this similar seafood twist as well: creamy shrimp and spinach tortellini.

Why you’ll love this dish

This recipe is perfect when you want a comforting pasta that still feels fresh. It’s quick to assemble, uses mostly pantry and seasonal produce, and is easy to adapt for dairy-free or vegan diets. The combination of sautéed spinach, a blended cream base, and blanched asparagus and peas gives you layered textures and bright green flavor in every bite. Make it for a weeknight family dinner, a casual dinner party, or when you want to use up a big bag of spinach.

“My kids declared this their favorite green pasta — creamy without being heavy, and the toasted pine nuts make it feel special.”

Preparing Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas

Overview: Cook the pasta until al dente and reserve some pasta water. Sauté garlic and wilt the spinach, then blend those greens with cream and cheese to make a smooth sauce. Blanch the asparagus and peas separately so they stay bright and crisp. Toss pasta with sauce and vegetables, finish with lemon, basil, and toasted nuts, and serve.

This short roadmap helps you pace the steps so the pasta, sauce, and vegetables all finish hot and perfectly textured.

Key ingredients

What you’ll need

• 12 oz fettuccine
• Salt for boiling water
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped (packed)
• 1 cup heavy cream, or use canned coconut milk for a dairy-free version
• 1/2 cup Parmesan cheese, grated, or nutritional yeast for a vegan option
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg (optional, warms the flavor)
• 1 tbsp lemon juice
• For the vegetables:
• 1 cup green peas, fresh or frozen
• 1 bunch green asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp fresh basil, chopped
• 2 tbsp pine nuts or slivered almonds, toasted
• Extra Parmesan or lemon zest for finishing, optional

Notes and substitutions: use coconut milk and nutritional yeast to make this vegan. If you prefer a lighter sauce, swap half the cream for unsalted chicken or vegetable stock and reduce the cheese by a couple tablespoons.

Step-by-step instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions. Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta and set it aside.
2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté about 1 minute until fragrant but not browned.
3. Add the chopped spinach to the skillet and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat.
4. Transfer the garlic and spinach mixture to a blender. Add the heavy cream, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of nutmeg if using, and 1 tablespoon lemon juice. Blend until the sauce is smooth and velvety. If your blender gets hot steam, let the mixture cool slightly and hold the lid loosely to vent.
5. Return the sauce to the skillet and warm it gently over low heat. Thin with a little reserved pasta water if needed to reach a silky consistency.
6. In a separate pot, bring water to a boil and blanch the asparagus for 2 minutes. Add the peas and cook for an additional minute. Drain and immediately transfer the vegetables to the skillet with the sauce so they stay bright and tender.
7. Add the cooked fettuccine to the skillet. Toss gently to coat the pasta in sauce and combine with the vegetables. Use extra reserved pasta water if the sauce needs loosening.
8. Finish with chopped basil, toasted pine nuts or almonds, and extra grated Parmesan or lemon zest if desired. Serve right away.

How to plate and pair

Best ways to enjoy it: Twist the fettuccine into neat nests on warmed plates to show off the asparagus tips, then sprinkle nuts and basil over the top. Pair with a simple mixed-green salad dressed with lemon vinaigrette to echo the sauce’s brightness. For bread, a crusty baguette or focaccia is ideal for mopping up any leftover sauce. If you want a heartier plate, a green salad with roasted tomatoes or grilled mushrooms complements the flavors without overpowering them.

Storage and reheating tips

Keeping leftovers fresh: Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. Stir in a splash of milk or cream when reheating to refresh the sauce. Reheat gently in a skillet over low heat until warmed through, stirring often. Avoid high heat which can separate the sauce. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating and add a little extra liquid to restore creaminess. Always reheat leftovers to an internal temperature of 165°F for safety.

Pro chef tips

• Reserve pasta water: the starchy water is the secret to glossy, emulsified sauce. Add it a tablespoon at a time.
• Blender safety: let hot mixtures cool briefly and vent the blender lid to prevent splatter. Alternatively, use an immersion blender right in the skillet.
• Toast nuts gently: watch them closely in a dry skillet; they go from golden to burnt very quickly.
• Wilted spinach volume: 4 cups raw yields a lot less when cooked. Don’t worry if it seems like too much at first.
• For quicker prep, use frozen peas and pre-trimmed asparagus. For a nuttier finish, swap pine nuts for chopped walnuts or pecans.

For ideas pairing creamy green pasta with proteins and other pastas, check out this comforting alternative that uses a similar creamy approach: creamy beef and shells.

Creative twists

• Lemon-basil pesto swirl: stir in 1 to 2 tablespoons pesto before serving for extra herb depth.
• Mushroom addition: sauté sliced cremini or shiitake and fold them in for an umami boost.
• Nut-free option: skip the toasted nuts and top with extra lemon zest and toasted breadcrumbs for crunch.
• Lighter version: use half-and-half or milk plus a tablespoon of flour whisked in to thicken instead of full cream.

Common questions

Can I make this dairy-free or vegan?

Yes. Use full-fat canned coconut milk for the cream and substitute Parmesan with nutritional yeast. Toasted nuts and lemon will help keep the flavor profile rich and satisfying.

Can I assemble this ahead of time for a dinner party?

You can prepare the blended spinach sauce and blanch the vegetables a few hours ahead. Store them separately in the fridge. Reheat the sauce gently on the stove and briefly rewarm the vegetables before tossing with freshly cooked pasta to preserve texture.

How long will leftovers keep and how should I reheat them?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or reserved pasta water to restore the sauce’s consistency. If frozen, thaw overnight before reheating.

Can I use frozen spinach instead of fresh?

Yes; squeeze excess water from thawed frozen spinach before sautéing. Reduce the cooking time since frozen spinach is already wilted.

What if my sauce is too thin or too thick?

If too thin, simmer gently to reduce and concentrate it, or stir in a little more grated cheese. If too thick, whisk in reserved pasta water or a splash of cream until you reach the desired silkiness.

Print