Avocado Pesto with Penne and Broccoli

This creamy green sauce is so delicious that its ridiculous healthiness comes as a complete bonus. In fact, it's so good that I fully intend to make it a regular alternative to my (also delectably nutritious) standard pesto. Or I may throw caution to the wind entirely and conflate the two to have the best and greenest of all possible worlds! But for now I recommend you head to the store, pick up some avocados and some pasta, and get busy in the kitchen. Your mouth, your stomach, and anyone lucky enough to eat dinner at your house will thank you.

Avocado Pesto with Penne and Broccoli
Ingredients
~ 1 tbsp. olive oil
~ 1 small red onion, diced
~ 1 small red bell pepper, diced
~ Salt and pepper
~ 2 ripe Haas avocados, chopped
~ 2-3 packed cups chopped, fresh basil
~ ½ cup nutritional yeast
~ 2 tbsp. minced garlic
~ ¼ cup fresh-squeezed lemon juice
~ 1 tsp. each: salt, oregano
~ ¾ cup plain, unsweetened vegan milk (I used cashew)
~ 1 lb. penne
~ 1 head broccoli, cut into bite-sized florets, with the stalks chopped

Directions
~ Heat the olive oil in a skillet and sauté the onion, bell pepper, and chopped broccoli stalks (not the florets!) over medium-high heat for 8-10 minutes, until they are softened and beginning to brown. Sprinkle with salt, a few generous grinds of black pepper, and remove from heat.
~ In a blender or food processor, combine the avocados, basil, nutritional yeast, garlic, lemon juice, salt, oregano, and milk. Puree until smooth.
~ Boil the pasta in salted water according to package directions; about two minutes before the end of its cooking time, add the broccoli florets. Reserve about a cup of the cooking water and drain.
~ Return the cooked penne and broccoli to the pasta pot and stir in the sautéed vegetables and the avocado pesto. Combine thoroughly to make sure all the pasta is coated, adding a little of the reserved cooking water if it seems too thick.
~ Taste for salt, add a few more grinds of black pepper, and serve immediately.