Pasta with Green Sauce
Published May 26, 2026
This pasta with green sauce is made with baked feta, peas, basil, garlic, and Carbe Diem rotini for a creamy lower-carb pasta dinner.
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This Pasta with Green Sauce recipe post is sponsored by Carbe Diem, although the content represents my own personal opinion and experience using the product.
Baked Feta Past with Green Sauce
This pasta with green sauce is basically a baked feta pasta, but blended with peas and basil so the sauce turns green and smooth right in the baking dish. If you love a creamy green pasta recipe that still feels easy and comforting, this one delivers big flavor with very little hands-on work.
I used Carbe Diem rotini for this recipe because it gives me that traditional pasta taste and texture, but with less net carbs, 24 grams of fiber (!!) and 8 grams of protein per serving. The rotini shape also holds onto the baked feta green sauce really well, so every bite gets coated.
Happy Cooking!
– Yumna
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Pasta with Green Sauce Ingredients
- Carbe Diem Pasta: I used Carbe Diem rotini for this green sauce pasta. It’s wheat-based, not chickpea or whole wheat, so it has the taste and texture of traditional pasta with 55% fewer net carbs* than the leading traditional pasta brand, 110 calories per serving, and 8 grams of protein per serving. This lower net carb pasta is also high fiber, with 24 grams of fiber per serving.
*Carbe Diem: 16g Net Carbs = 40g Carbohydrates – 24g Dietary Fiber. The Leading Pasta Brand: 39g Net Carbs = 42g Carbohydrates – 3g Dietary Fiber. - Feta cheese: Use a block of feta instead of crumbles so it bakes into the sauce better.
- Olive oil: This helps soften the onions and garlic and makes the sauce smoother once blended. You can also use butter or avocado oil.
- Sweet onion: Slice it thin or chop it small so it softens in the oven and blends right into the sauce.
- Garlic: Keep the cloves unpeeled while they bake so they get soft and cook slowly without burning.
- Black pepper: Since feta is already salty, I keep the seasoning simple with just black pepper.
- Peas: Thaw the frozen peas first so they warm through quickly when added to the hot feta mixture.
- Fresh basil: Add it after baking so it keeps its fresh flavor and bright green color.
How to Make Pasta with Green Sauce
Pasta with Green Sauce Recipe
This Pasta with Green Sauce blends baked feta, peas, basil, onions, and garlic into a smooth green pasta sauce tossed with Carbe Diem rotini.
Ingredients
- 1 (8-ounce) block feta cheese
- 1 small sweet onion sliced
- 4 garlic cloves unpeeled
- ¼ cup olive oil plus more for serving
- ½ teaspoon black pepper
- 12 ounces Carbe Diem rotini
- 1 cup frozen peas thawed
- ½ cup chopped fresh basil leaves plus more for serving
Instructions
- Preheat the oven to 400°F. Place the feta cheese in the center of an 8×11-inch baking dish. Add the onions and garlic around the feta. Drizzle the oil all over the feta and onions, then season with black pepper.
- Bake for 30 minutes, until the onions are softened and the feta is melty and golden around the edges.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 ½ cups pasta water, then drain.
- Remove the baking dish from the oven. Remove the garlic from the baking dish to cool slightly. Add the peas and basil directly on top of the hot feta mixture. Let sit for 2–3 minutes, until the peas soften from the heat.
- Peel the garlic and return to the baking dish along with 1 cup of reserved pasta water. Use an immersion blender to blend everything together until smooth and creamy, adding more pasta water as needed to loosen the sauce. You can also transfer everything to a blender to blend if needed.
- Add the cooked pasta directly to the baking dish and toss until the pasta is evenly coated in the sauce.
- Serve warm with extra basil and a drizzle of olive oil, if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet with a splash of water to loosen the sauce.
Product Sourcing: I used Carbe Diem rotini for this recipe. It’s wheat-based, not chickpea or whole wheat, and has 55% fewer net carbs than the leading brand, 110 calories per serving, and 8 grams of protein per serving.
My Pro Tip: Use block feta, not crumbles. Crumbled feta is usually drier and does not melt into the sauce as smoothly.
Nutrition
Serving: 2cups, Calories: 331kcal, Carbohydrates: 50g, Protein: 15g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 512mg, Potassium: 164mg, Fiber: 26g, Sugar: 4g, Vitamin A: 452IU, Vitamin C: 13mg, Calcium: 211mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add spinach: Add 1 cup baby spinach with the peas and basil before blending for a little more green color and more vegetables.
- Add lemon: Stir in 1 tablespoon lemon juice after blending if you want the sauce to taste a little brighter.
- Add crunch: Top with toasted pine nuts or chopped walnuts right before serving.
Recipe Tips
- Use block feta, not crumbles. Crumbled feta is usually drier and does not melt into the sauce as smoothly.
- Keep the garlic unpeeled while baking. The peel protects the garlic from browning too fast and gives it a softer, sweeter flavor.
- Save extra pasta water. You may not need all 1 ½ cup, but it’s better to have extra so you can loosen the sauce after blending.
- Blend while the feta is still hot. The heat helps the peas soften, the basil wilt, and the feta turn into a smoother sauce..
Serving Ideas
- Simple salad: A cucumber tomato salad, Mediterranean chopped salad, or arugula salad would all go well with the feta and basil.
- Roasted vegetables: Roasted broccoli, roasted asparagus, or roasted zucchini would be easy sides to add if you want more vegetables.
- Protein: Top the pasta with grilled chicken, baked salmon, or baked shrimp if you want to make it more filling. Since you’ll already have the oven on, I think something baked makes it easier.
FAQs
Why did my sauce turn less green?
The basil can darken if it gets too hot or sits too long before blending. For the best color, add the peas and basil after baking and blend soon after they soften.
Why is my green sauce too thick?
The sauce probably needs more pasta water. Add it a little at a time and blend or stir until the sauce loosens enough to coat the pasta.
