Avocado Broccoli Pasta

Avocado Broccoli Pasta is a creamy, vibrant dish that balances the richness of avocado with the bright, slightly bitter notes of roasted broccoli. It’s quick to make, adaptable to vegan or dairy diets, and perfect for weeknight dinners. For parents looking to adapt textures and flavors for little ones, you might find inspiration in this avocado-egg salad recipe for babies, which shows gentle ways to introduce avocado into family meals.

Why this dish works

• Avocado provides healthy fats and a silky sauce without the need for heavy cream or cheese.
• Broccoli adds fiber, vitamins, and a satisfying bite when roasted or sautéed.
• Pasta acts as a neutral canvas, making the meal comforting and familiar to most eaters.

Ingredients (serves 2–3)

• 8 oz (about 225 g) pasta (penne, fusilli, or spaghetti)
• 1 large ripe avocado, pitted and scooped
• 2 cups broccoli florets
• 1–2 cloves garlic, minced
• 1 tbsp lemon juice
• 2 tbsp olive oil (plus extra for roasting)
• Salt and freshly ground black pepper, to taste
• Optional: red pepper flakes, nutritional yeast, fresh basil or parsley

Instructions

1. Preheat the oven to 425°F (220°C) if roasting broccoli. Toss broccoli florets with a drizzle of olive oil, pinch of salt, and a little pepper. Roast for 15–20 minutes until edges are caramelized. Alternatively, sauté broccoli in a skillet until tender-crisp.
2. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
3. While the pasta cooks, make the avocado sauce: in a blender or food processor combine the avocado, garlic, lemon juice, 2 tbsp olive oil, a pinch of salt, and a few tablespoons of the reserved pasta water. Blend until smooth and creamy. Adjust consistency with more pasta water if needed.
4. Toss the hot drained pasta with the avocado sauce and roasted broccoli. Heat briefly in the pan so everything is warm and the sauce coats the pasta. Season to taste with salt, pepper, and optional red pepper flakes or nutritional yeast for a cheesy note.
5. Serve immediately, garnished with fresh herbs.

Tips and variations

• For a nutty depth, add a small handful of toasted pine nuts or walnuts.
• Make it vegan by sticking to olive oil and nutritional yeast; add capers or olives for briny contrast.
• For extra protein, stir in cooked chickpeas, white beans, or cubed tofu.
• If serving to toddlers or infants, chop broccoli finely and consider softer pasta shapes; see this practical baby pasta guide for texture and serving ideas.

Nutrition highlights

This dish delivers healthy monounsaturated fats from avocado, vitamin C and K from broccoli, and complex carbohydrates from pasta. Swapping white pasta for a whole-grain or legume-based pasta can boost fiber and protein.

Serving suggestions

Pair the pasta with a simple green salad, grilled vegetables, or crusty bread. Leftovers keep well for a day in the refrigerator; refresh with a squeeze of lemon and a splash of water or olive oil before reheating to regain creaminess.

Conclusion

For a roasted take on the combination of flavors, try the detailed recipe at Roasted Broccoli Avocado Pasta – Happy Veggie Kitchen which highlights caramelized broccoli notes. If you prefer a herby twist, the Vegan Pesto Pasta with Broccoli and Avocado – Six Hungry Feet offers a pesto-forward variation that pairs beautifully with avocado.