Description
Creamy, green, and comforting pasta dish featuring velvety avocado sauce and roasted broccoli.
Ingredients
- Pasta (12–16 oz; your favorite shape)
- Ripe avocados (2 medium)
- Broccoli florets (3–4 cups)
- Olive oil (3 tbsp)
- Garlic (2–3 cloves)
- Lemon juice (2 tbsp)
- Parmesan or Pecorino (1/3–1/2 cup, grated)
- Salt and black pepper
- Red pepper flakes (optional, 1/4 tsp)
- Toasted pine nuts or chopped walnuts (1/4 cup)
- Fresh basil or parsley (handful)
- Water or pasta cooking water (2–4 tbsp)
Instructions
- Preheat your oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper.
- Spread the broccoli in a single layer on a baking sheet and roast for 18–22 minutes until golden.
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions.
- Save 1 cup of pasta water before draining. This will help thin the sauce.
- In a blender, combine avocado, garlic, lemon juice, olive oil, grated cheese, red pepper flakes, and salt. Blend until smooth, adding pasta water as needed.
- Drain the pasta and return it to the pot. Add the avocado sauce and gently fold until coated.
- Add the roasted broccoli, herbs, and nuts. Toss to combine.
- Serve immediately with extra lemon wedges and cheese if desired.
Notes
For extra richness, drizzle olive oil on top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pasta, avocado sauce, vegetarian recipes, broccoli