Avocado Pasta

Avocado was Theo’s first food, and for a long time, his absolute favorite. While he still enjoys it, it has definitely dropped in the ranks in the last few months as he has discovered a plethora of other foods and combinations. This avocado pasta dish is a great way to serve avocado in a more interesting and substantial way. 


The sauce offers a perfect balance of savory and sweet, while the cherry tomatoes add some nice texture to the dish. It is also very fun watching your baby or child grab handfuls of spaghetti and slurp, suck and eat with reckless abandon. While eating this dish, Theo often has pasta strands hanging out of his mouth – and a satisfied look on his face.

Recipe adapted from Damn Delicious 

6+ months, including all kids and adults!
Serves 4
Prep time: 10 minutes
Cooking time: 10 minutes


  •  12 oz. dried spaghetti, regular or gluten-free (or any other kind of pasta, short or long)
  • 2 ripe avocados, halved, seeded and peeled
  • ½ cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup olive oil
  • ¼ cup grated Parmesan or Pecorino Romano
  • 1 cup cherry or grape tomatoes, halved


  • Cook the pasta according to package instructions (note: I usually take a few minutes off of the allotted cooking time so that the pasta is more al dente). Drain well when finished.
  • In a high-powered blender (Vitamix or Blendtec) or a food processor, purée the avocado, basil, garlic, lemon juice, olive oil and grated cheese.
  • Combine the pasta, avocado sauce and tomatoes.
  • Sprinkle with a little more cheese before serving, if you wish.


If you do not have a high-powered blender, I would advise using a food processor. Blending the sauce requires a good amount of power.

I omitted salt and pepper to make this BLW-friendly. If your children are over one year, you could definitely add some salt and pepper to taste.

I once tried making a half recipe and found that the sauce didn’t blend very well. I would not recommend it, sadly.

This sauce doesn’t keep that well, as cut/blended avocado tends to brown rather quickly. I would recommend eating all of the pasta as a family for one meal or using it all up in two days. If you want to make this dish last for more than one meal, keep the sauce separate from the pasta; only mix what you plan to serve and eat it immediately. With the remaining sauce, you can use this technique to keep it green and fresh. The very top may still brown slightly, but everything underneath will remain green.  

YUM! :)

YUM! :)