While the pasta water comes to a boil, prepare your sauce so it's ready the moment the pasta finishes cooking. Cut the avocados in half, remove the pit, and scoop the flesh into a blender. Add the parmesan cheese, olive oil, lemon juice, minced garlic clove (with the sprouted center removed for a milder flavor), and black pepper. Blend on high speed until completely smooth and creamy, about 1-2 minutes. I like to pulse in short bursts rather than continuous blending—this prevents the sauce from becoming too warm, which can affect the avocado's bright green color. Taste and adjust the lemon juice or salt as needed; the sauce should be pourable but thick enough to coat the pasta.

Bring a large pot of water to a rolling boil and add 1/2 teaspoon of salt. Add the pasta and cook according to the box directions until al dente (usually 8-10 minutes for rotini). Reserve about 1/2 cup of pasta water before draining—this starchy water is crucial for adjusting the sauce consistency once mixed. Drain the pasta but don't rinse it, as the residual starch helps the sauce cling to each piece.

Transfer the hot pasta directly into a large bowl and immediately add the avocado sauce from Step 1. Gently toss to coat every strand, working quickly while the pasta is still warm so the sauce adheres evenly. If the sauce seems too thick, add reserved pasta water 1-2 tablespoons at a time until you reach the desired consistency—it should flow slightly but cling to the pasta. For toddlers, I find a slightly thinner sauce works better for easier eating and less mess on their hands.

Divide the creamy avocado pasta into bowls or plates and serve immediately while warm. Offer extra parmesan cheese on the side for toddlers to sprinkle on top if desired, along with a tiny pinch of salt for those developing their palate. The sauce will continue to thicken slightly as it cools, so serve right away for the best creamy texture.