1. Cook the pasta and broccoli

1. Bring a large pot of salted water to a boil.

2. Cook the penne until al dente (about 1 to 2 minutes less than the packaged time).

3. In the last 3 minutes of cooking, add the broccoli florets to the pasta water.

4. Drain and set aside.

2. Prepare the avocado pesto sauce

1. In a blender or food processor, combine the avocado, pesto, milk, garlic, Parmesan cheese, lemon juice, salt, and pepper.

2. Blend until smooth and creamy. If too thick, add a little more milk.

3. Assemble the pasta

1. Preheat the oven to 190°C / 375°F.

2. In a large bowl, toss the cooked pasta and broccoli with the avocado pesto sauce until well coated.

3. Transfer to a lightly greased baking dish.

4. Sprinkle mozzarella and Parmesan cheeses evenly over the top.

5. Drizzle lightly with olive oil for extra browning (optional).

4. Bake

Bake uncovered for 15 to 20 minutes, until the cheese is melted and the top is lightly browned.

5. Serve

Let cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Tips
Serve immediately—avocado-based sauces are best enjoyed fresh to retain their color and flavor.

For more protein, add cooked chicken, turkey, or white beans before baking.

Add a handful of cherry tomatoes to the cooking process for a burst of sweetness.

Nutritional Information
Energy: ~450 kcal

Protein: 18 g

Carbohydrate: 50 g

Fat: 20 g

Fiber: 6 g