Spinach Avocado Creamy Sauce for Baby Led Weaning
When starting solids, I am always looking for recipes that are both baby friendly and nourishing. This spinach avocado creamy sauce has quickly become a favorite in our house. It is smooth, flavorful, and filled with healthy fats and vegetables. The best part is that it comes together in just minutes, which makes it realistic for busy moms like me.
Servings 4 servings
Ingredients
- 1 ripe avocado
- 1 cup fresh spinach
- 1 to 2 tablespoons olive oil
- 1 small clove garlic optional (for older babies or adults)
- 2 to 3 tablespoons water or breast milk/formula for thinning
- A squeeze of lemon juice optional, helps preserve color
Instructions
- Wash and dry the spinach. If you want a very smooth sauce, lightly steam the spinach for one to two minutes until wilted, then cool.
- In a blender or food processor, combine the avocado, spinach, olive oil, and water or milk. Blend until smooth and creamy.
- Add more liquid as needed until you reach your desired consistency. The sauce should be thick enough to cling to pasta but thin enough for a baby to manage.
- Toss with cooked pasta such as penne or fusilli. For babies six months and older, larger pasta shapes are safest because they are easier to hold and mash with gums.
- Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.