Super Greens Pasta
Egg free, Gluten Free, Vegetarian
About the recipe
This veggie-loaded green pasta sauce is creamy, vibrant, and packed with goodness from herbs, greens, avocado and macadamias. A nourishing meal for babies, toddlers and the whole family.
Kids love pasta and as a parent, I love a sauce that’s full of fresh greens and healthy fats. This Super Greens Pasta is a simple yet delicious way to pack in nutrients while still serving up a familiar family favourite.
The sauce is vibrant and creamy thanks to macadamias and avocado, with flavour from fresh basil, parsley, lemon and parmesan. You can serve it blended through warm pasta, or use it as a purée for younger babies by loosening the sauce with a little broth or water.
It’s the perfect “one meal, shared a few ways” kind of dish—and even better, it freezes beautifully for future meals.
Age suitable:
Suitable from 8 months+
For baby-led weaning, serve the sauce over soft pasta like pulse pasta or buckwheat spirals.
For younger babies, blend the sauce to a smoother consistency and offer as a purée or stirred into mashed veg.
Note on allergens:
This recipe contains potential allergens including macadamias (tree nuts) and parmesan cheese (dairy). We recommend introducing these ingredients individually first, on separate occasions, to monitor for any reaction before offering them combined in a recipe like this.
Serving suggestions:
Serve with your favourite pasta shape, pulse pasta, spelt, wholemeal or gluten-free options all work well.
Blend extra sauce and freeze in small portions to add to other meals.
Stir through risotto or serve over baked potatoes for variety.
Storage tips:
Store leftover sauce in the fridge for up to 3 days.
Freeze in ice cube trays or small jars for up to 3 months.
Reheat gently and stir through freshly cooked pasta or grains.
Ingredients
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
3 silverbeet leaves
3/4 cup macadamias
1/2 ripe avocado
1/2 cup parmesan cheese
1 clove garlic
4 tablespoons olive oil
1.5 tablespoons lemon juice
Salt and pepper to taste
400 grams pasta of choice
Method
Bring a large pot of salted water to a boil for the pasta.
Remove the stems from the silverbeet leaves and blanch the greens in the boiling water for about 1 minute, until vibrant. Remove and squeeze out any excess water.
In a food processor or using a stick blender, combine the basil, parsley, blanched silverbeet, macadamias, avocado, parmesan, garlic, olive oil, lemon juice, and a pinch of salt and pepper. Blend until combined but still a little textured.
Cook your pasta according to packet directions. Before draining, save a ladle of the pasta water.
Return the cooked pasta to the pot and stir through the green sauce along with the pasta water. Mix well until the sauce coats the pasta. Add a splash of cream if desired and season to taste.
Ingredient swaps and notes:
Macadamias can be swapped for cashews (different tree-nut species) or sunflower seeds for a nut-free version.
Parmesan can be replaced with nutritional yeast for dairy-free.
Silverbeet can be swapped for spinach or kale (remove stems and blanch first).
Add a splash of cream or extra olive oil for a silkier finish.
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