Photo of Creamy Green Goddess Sauce over Spaghetti by WW

Creamy Green Goddess Sauce over Spaghetti

Points® value
Total Time
40 min
15 min
25 min
Oh how versatile! Use this sauce as a vegetable dip, or thin it out with water and use as a sauce for chicken, fish or whole-wheat pasta.



4 medium, peeled and left whole

Olive oil

2 tsp(s)

Silken tofu

8½ oz

Fresh watercress

½ cup(s), tough stems removed

Fresh parsley

¼ cup(s), flat leaf variety, leaves only

Fresh lemon juice

3 tbsp(s)

Table salt

tsp(s), or to taste

Black pepper

pinch(es), or to taste

Cooked whole-wheat spaghetti

9 cup(s)


  1. Preheat oven to 230°C (450°F).
  2. Place shallots on a large sheet of aluminum foil. Bring four corners of foil together to make an open pouch. Pour oil over shallots and pinch foil ends together to close pouch; place on a baking sheet. Roast for 25 minutes. Carefully remove pouch from oven, open and let shallots cool (use oven mitts and keep face away from pouch when opening.)
  3. Put tofu, watercress and parsley in a blender and blend on low for 20 seconds; scrape down sides of container. Add lemon juice and roasted shallots. Blend on high for 30 seconds and scrape down sides of container. Season to taste with salt and pepper. Blend on low for 20 seconds more. Serve over spaghetti. Yields about 1 1/2 cups of spaghetti and 1/2 cup of sauce per serving.


Store any extra sauce in refrigerator for up to five days.