Green Goddess Dressing:

• 3/ 4 cup fresh basil, roughly chopped
• 3/ 4 cup fresh parsley, roughly chopped
• 3/ 4 cup fresh dill, roughly chopped
• 3/ 4 cup fresh chives, roughly chopped
• 4 garlic cloves, crushed
• 2 cups fresh spinach
• 1/ 2 shallot
• 1 large avocado
• Zest of 1 lemon
• 3/ 4 cup fresh lemon juice
• 1/ 4 cup grapeseed oil
• 1 tablespoon maple syrup
• Salt and freshly ground pepper, to taste

Spaghetti Sauce:

• 1 1/ 2 cup coconut milk
• 1 cup vegan mozzarella cheese
• 2 cups green goddess dressing (above)
• 1/ 4 cup nutritional yeast
• 2 16 oz boxes spaghetti noodles

Topping:

• 1/ 4 cup chopped fresh kale
• 1/ 4 cup crumbled vegan feta cheese

To make the green goddess sauce:

Method

• Step 1

  Add all ingredients into a blender or food processor. Blend until smooth. Season to taste.

To make the spaghetti:

Method

• Step 1

  In a large pan, heat together coconut milk, vegan mozzarella, green goddess sauce, and nutritional yeast. Once sauce is warmed though set aside.

• Step 2

  Boil spaghetti in a salted pot of water according to package instructions, reserving ~1 cup pasta water.

• Step 3

  Combine cooked spaghetti with sauce. Use the reserved pasta water to adjust thickness to your liking. Serve immediately topped with chopped kale and vegan feta.