How To Make a Creamy Pink Avocado Pasta (BLW Vegan)
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Avocado Pasta Recipe
This is such a delightful avocado pasta salad recipe!
If you are in a bit of a hurry, and let’s face it if you have kids, a quick dinner is always a winner.
The pasta I found in my local Aldi supermarket. It is a lovely pasta and I love the fact it is really colourful and works so nicely against the green avocado sauce.
Does The Type Of Pasta Matter For BLW?
When it comes to Baby-Led Weaning (BLW), the type of pasta shape matters to cater to your baby's developmental readiness and safety.
Start with larger, easy-to-grasp shapes like penne or fusilli to encourage self-feeding and minimise choking risk.
As your baby's dexterity improves, you can introduce smaller pasta shapes such as macaroni or orzo.
Whole grain or veggie-infused pastas add nutritional value to your baby's diet.
Avoid pastas with added salt or seasonings, and opt for organic options when possible to minimise exposure to harmful additives.
Ultimately, the texture, size, and nutritional content of the pasta are key factors to consider when introducing it to your baby during BLW.
Avocado: A Nutrient-Packed Superfood for Baby-Led Weaning!
Introducing avocados to your baby's diet through baby-led weaning comes with a multitude of benefits. Packed with essential nutrients such as healthy fats, fibre, vitamins, and minerals, avocados make an ideal first food for your little one.
The creamy texture of avocados is perfect for babies practicing their self-feeding skills, allowing them to easily grasp and explore the food. The healthy monounsaturated fats in avocados support brain development and are crucial for the growth of your baby's nervous system.
Furthermore, avocados are easy to prepare and can be mashed, sliced, or served in chunks, making them a versatile option for baby-led weaning. Their mild, pleasant taste also makes them appealing to babies who are just starting to explore different flavours.
Additionally, avocados contain essential nutrients such as vitamin E, vitamin C, potassium, and folate, which are beneficial for your baby's overall health and immune system.
With its nutritional richness and versatility, avocados are a fantastic choice for parents looking to incorporate wholesome, natural foods into their baby's diet during the pivotal stage of baby-led weaning.
Is This A Guacamole Pasta?
Avocado pasta and guacamole pasta are two distinct dishes with different ingredients and preparation methods.
Avocado pasta typically involves using ripe avocados blended into a creamy avocado sauce for pasta, often with garlic, lemon juice, and olive oil.
On the other hand, guacamole pasta incorporates the flavours of traditional guacamole, such as a couple of ripe avocados, tomatoes, onions, lime juice, and coriander (cilantro), mixed into the pasta.
While both dishes feature avocados as a key ingredient, their overall taste, texture, and flavour profiles vary significantly.
Avocado pasta tends to have a creamier and milder taste, while guacamole pasta has a chunkier texture and a bolder, tangier flavour.
Ultimately, while both dishes showcase the versatility of avocados in pasta recipes, they offer distinct culinary experiences.
This is such an easy vegan avocado pasta recipe, you will have for give it a go.
Ingredient information
Red lentil and beetroot pasta - This pasta I found in Aldi! You could use a chickpea, soy bean or black bean pasta if you cannot find the same one! This will also keep the recipe a gluten-free pasta, vegan, vegetarian, nut free, dairy free pasta.
Fresh avocados - Packed with the good fats to keep your little one full for longer! Simple ingredients are always great to use for convenient meals.
Fresh basil leaves - If you can get fresh herbs it will really make a difference to the overall taste of this recipe compared to the dried herb.
Lemon juice - Adds the acidity that this recipe needs to make your little ones taste buds pop.
Fresh garlic - You could leave this out if you didn’t want to give garlic to your little ones just yet.
Grated vegan cheese - I have used a grated vegan cheese, you can get vegan Parmesan which would be delicious in this recipe.
Olive oil - I use extra virgin olive oil for the recipe and works so well against the other flavours.
Serving suggestion
This can easily be served on its own, as a delicious lunch or dinner. If you did want to accompany this with anything you could serve this with a side of cucumber sticks or even some broccoli. Why not try with a slice of homemade white bread.
Storage instructions
The pasta can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the pasta you will need to make sure that the pasta has cooled down before transferring to either a freezer bag (carefully) or airtight container. Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the pasta, leave in the fridge overnight and make sure that it is fully defrosted, before re heating.
To reheat, place the defrosted pasta in a saucepan and reheat on a medium heat for 5-8 minutes. You can add in a splash of water if the pasta sauce needs loosening.
Once the pasta has been defrosted you will not be able to reheat or re freeze.
Equipment used to help with this recipe
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Masking tape - After much experimenting with different types of labels, I found that masking tape works the best and is less expensive than some of the labels and stays stuck down even when frozen.
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Recipe | Avocado Pink Pasta
Sauce makes 4 portions. 2 Portions below:
100g red lentil and beetroot fusilli (makes 2 pasta portions)
1 avocado, peeled and stoned
30g fresh basil
1/2 lemon, juiced
1 garlic clove
A handful of grated vegan cheese of your choice
2 tablespoons olive oil
60ml water
Instructions
Start by heating up the pasta in a saucepan of hot water on a medium heat and cook for 7 minutes. (or as per packet instructions).
Pop the avocado, basil, lemon juice, garlic, cheese, olive oil and water into a food processor or blender.
Blend together for 2 minutes until a smooth creamy sauce consistency.
Drain the lentil pasta, and mix the creamy avocado pasta sauce with the cooked pasta in a large bowl and serve.
Hope you and your family enjoy!
Recipe notes
If you didn’t have the avocado you could use fresh basil or even some baby spinach or both! This will still make a green pasta sauce. Fresh ingredients are always best!
Instead of the vegan/dairy free cheese you could swap for nutritional yeast instead, which will make a creamy texture similar to cheese.
You could also add in a touch of black pepper too!
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