Mexican Avocado Pasta [Kid’s Favorite Vegan Pasta!]
If you’ve followed me for a while you know that lunch was my hardest meal to transition to plant-based. I used to buy 10-15 lbs of cheese at Costco every month and we pretty much rotated through quesadillas, grilled cheese, nachos, and mac n cheese for lunch. I am confident I am not alone when I say that giving up meat was the easy part, but the cheese was far harder. It turns out there is a reason for that, and that cheese actually interacts with your brain similar to addicting drugs.1
Although one of the hardest aspects of our transition, I can gladly say that life is good, much better in fact, without cheese and dairy! We are sick far less often and I noticed a significant increase in my stamina at the gym.
It does however complicate my 10 minute lunch plans. And lunches in the summer can be especially difficult with everyone home and hungry! Lately we’ve been getting home from the pool or elsewhere at lunch time, and everyone is hungry, including the baby. Chances are good he’s already been held off, so I need to feed him and hope the boys can fix us some lunch.
While they are all competent at peanut butter and jelly, I try to save it for the days we are on the go and have very little time. “Make and clean up lunch” on the list of bonus jobs for which they could earn a little extra $ sparked a new desire to spend some time in the kitchen. They are always asking for this avocado pasta when we are home for lunch and so avocado pasta it was.
It was frustrating to say the least though, to sit back and watch the process take more than an hour. Usually I can make it in about 15 minutes. We had a whole lot of questions, some of which left me shaking my head. We are at the point where I really need my older kids to help out with some household tasks, but this was painful.
After that day I had a stroke of inspiration–have each of my older boys make the same lunch every day for a week. This solves two problems at once (which is one thing I LOVE!). I don’t have to figure out what’s for lunch every day (often the hardest part!!), and they increase their competence in the kitchen. So for the first time in my life, we have 3 weeks of lunches planned.
While the first two times took WAY too long, by the third time we were cruising along.
I came up with this recipe a while back. My kids are always excited to have it. I’ve been hesitant to post though because I never thought it was all that good! I’ve created a grown-up version that adds just a few more ingredients and that I love. See the notes to decide how to best make this work for your eaters. 
This recipe is quick and combines healthy fat with legumes and whole grains for a super healthy and satisfying meal. It’s easily customized to suit your tastes!
Avocados
Avocados have more potassium than a banana, and are a great source of the polyunsaturated fat your body needs to build cell membranes, clot blood and cover nerves. Avocado eaters are found to have lower weight, lower BMI, less belly fat and higher levels of good (HDL) cholesterol. So enjoy the super healthy fats and make sure to get them in your kids! Avocados are also very high in fiber, which is not something any oils or animal fats can claim. 2
Beans and Whole Grains
The most comprehensive analysis of cancer and diet was performed by the American Institute for Cancer Research. One of their summary recommendations to prevent cancer was that we eat legumes and whole grains for every meal. So unless you’re eating tofu or soy milk for breakfast, chances are good you need a generous helping of legumes at lunch. Make sure to choose a whole grain pasta and you are hitting both at once with this meal. 3
Garlic
I also love the way this tempers fresh garlic. Garlic is one of the most powerful anti-viral, anti-bacterial, anti-fungal, and anti-cancer foods out there. Here you get the raw garlic without the strong taste. If you’re not used to it, you may want to start with one clove and work up to two.
I hope you enjoy this allergy friendly meal, and hopefully get your kids to help out too!
| Prep Time | 15 minutes |
| Servings |
servings
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- 1 TBSP salt for pasta water
- 12 oz whole grain pasta gf if needed, brown rice is our favorite!
- 2 cups frozen corn, preferably super sweet costco brand is our FAVORITE
- 1 can black beans
- Sauce:
- 1 cup water can also sub plain (not vanilla) unsweetened plant milk
- 1 large avocado
- 2 cloves garlic minced about 1 1/2 tsp
- 1/2 tsp sea salt
- 1 tsp cumin optional
- 1/4 cup nutritional yeast optional
- diced bell pepper, tomato, olives, onion, cilantro or other favorite add-ins, optional
Ingredients
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|
- Fill pot with water and add 1 TBSP salt. Bring to boil over high heat. Add pasta and cook according to package directions
- Meanwhile, open can of beans and add to strainer with corn. Rinse with warm water.
- Add garlic, water, avocado, salt and nutritional yeast and cumin (if using) to blender. Puree until smooth.
- Drain pasta in colander over beans and corn. Rinse with cold water if desired. Combine with avocado sauce and any other desired add-ins in a large bowl.
I find it kind of hard to believe, but my kids love this with just the beans and corn and the sauce made of avocado, garlic, water and salt. They also like it with cumin and nutritional yeast, which I prefer. The avocado sauce is kind of a blank slate, so feel free to add whatever flavors you enjoy most.
2 thoughts on “Mexican Avocado Pasta [Kid’s Favorite Vegan Pasta!]”
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We’ll be trying it this week! Thanks Alicia!
Would love to hear how it goes! Thanks Meagan!