Baked Penne Pesto Pasta with Broccoli & Avocado Sauce
This comforting pasta bake combines tender penne, crisp-tender broccoli, and a creamy avocado-pesto sauce, topped with melted cheese for a golden, bubbly finish. The avocado adds richness without heavy cream, making it both indulgent and fresh.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Ingredients
For the Pasta & Broccoli
300 g (10 oz) penne pasta
2 cups (200 g) broccoli florets
Salt for boiling water
For the Avocado Pesto Sauce
1 ripe avocado, peeled and pitted
½ cup (120 ml) basil pesto (store-bought or homemade)
½ cup (120 ml) milk or unsweetened almond milk
1 clove garlic
2 tbsp Parmesan cheese
1 tbsp lemon juice
Salt & pepper to taste
For Baking
1 cup (100 g) mozzarella cheese, shredded
2 tbsp Parmesan cheese, grated
Olive oil spray or drizzle (optional for browning)
Instructions
1. Cook Pasta & Broccoli
1. Bring a large pot of salted water to a boil.
2. Cook penne until al dente (about 1–2 minutes less than package time).
3. In the last 3 minutes of cooking, add broccoli florets to the pasta water.
4. Drain and set aside.
2. Make the Avocado Pesto Sauce
1. In a blender or food processor, combine avocado, pesto, milk, garlic, Parmesan, lemon juice, salt, and pepper.
2. Blend until smooth and creamy. If too thick, add a splash more milk.
3. Assemble the Bake
1. Preheat oven to 190°C / 375°F.
2. In a large mixing bowl, toss 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 evenly over the top.
5. Drizzle lightly with olive oil for extra browning (optional).
4. Bake
Bake uncovered for 15–20 minutes, until cheese is melted and top is lightly golden.
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 maintain color and flavor.
For extra protein, add cooked chicken, turkey, or white beans before baking.
Add a handful of cherry tomatoes to the bake for a burst of sweetness.
Nutritional Information
Calories: ~450 kcal
Protein: 18 g
Carbs: 50 g
Fat: 20 g
Fiber: 6 g