Looking for a healthy pasta recipe that even your kids will enjoy? Introducing our Fresh Avocado Pasta recipe.

This recipe is delicious and the perfect dish for nourishing your loved ones with the goodness of wholesome ingredients.

The ingredients in the recipe come together to create a filling and satisfying meal to keep you full and energized throughout the day.

Avocado is rich in healthy fats and fiber, making this a healthier alternative to ordinary pasta noodles.

The vegan cream sauce is rich in heart-healthy fats from the avocados and almond milk that adds a creamy touch to the perfectly cooked avocado pasta.

The black beans, sweet corn and fresh cilantro provide the dish with a blend of essential nutrients and protein.

Fresh Avocado Pasta is not just a tasty recipe; it's a journey towards a healthier, happier family. So, roll up your sleeves, dive into the world of nutrient-rich pasta perfection and treat your taste buds to the healthful joy of our Fresh Avocado Pasta recipe!

Prep Time:  35 minutes   |    Cook Time:  15 minutes   |    Total Time:  50 minutes |    Servings:  4

Ingredients:

Avocado Pasta:

• 1 avocado, mashed (1/2 cup)
• ¼ cup water
• 1 ½ cups  Baker's Corner  All Purpose Flour, plus additional for dusting
• ¼ teaspoon ground  Stonemill  Sea Salt Grinder

Vegan Cream Sauce:

• 2 tablespoons  Carlini  Pure Olive Oil
• ¼ cup chopped yellow onion
• 2 teaspoons minced garlic
• 2 tablespoons  Baker's Corner  All Purpose Flour
• 1 cup  Friendly Farms  Organic Original Unsweetened Almondmilk
• ½ cup halved grape tomatoes
• ground  Stonemill  Sea Salt Grinder, to taste
• ¼ teaspoon  Stonemill  Chili Powder
• ¼ teaspoon  Stonemill  Cumin
• ¼ teaspoon  Stonemill  Paprika
• 1 pinch  Stonemill  Organic Cayenne Pepper

Toppings:

• ½ cup  Dakota's Pride  Black Beans
• ½ cup  Season's Choice  Steamable Sweet Corn
• 1 tablespoon chopped cilantro

Directions:

1. For the avocado pasta: In a small bowl, whisk together avocado and water.
2. Place the flour on a clean surface and mix with salt. Create a well in the center and add avocado mixture.
3. Using a fork, slowly incorporate flour into avocado mixture until a dough forms.
4. Have your child help with kneading the dough.
5. Knead for 10 minutes on a lightly floured surface, until dough is smooth. If dough becomes too dry, add a little water. If dough becomes too wet, add a little flour. Form into a disc and refrigerate for 15 minutes.
6. Cut the dough into 4 pieces. On a clean surface, dusted with flour, roll out 1 piece of pasta dough at a time. Roll in one direction to make a long sheet. Dough should be almost see through.
7. Dust sheet with flour. Starting with the shorter end, roll dough upon itself. Cut into desired thickness. Repeat with remaining pieces. Set aside.
8. Bring a medium pot of water to a boil.
9. For the vegan cream sauce: Heat oil in a medium saucepan over medium heat. Add onions and sauté for 1 minute. Add garlic and sauté for an additional minute.
10. Stir in flour and continue cooking for 1 minute.
11. Slowly whisk in almondmilk. Continue whisking until thickened, about 2 minutes. Add tomatoes, salt and spices. Continue cooking for 2 minutes. Keep warm.
12. Working in batches, cook pasta in boiling water for 1-2 minutes. Drain and place in a large bowl. Toss together with sauce, black beans, corn and cilantro. Serve immediately.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen

Calories 530   |   Total Fat 21g   |   Sodium 490mg   |   Total Carbohydrate 69g   |   Fiber 10g   |   Sugars 3g   |   Protein 12g