Place broccoli into a food processor and pulse until finely chopped. Transfer to a bowl. Repeat with onion, carrot and zucchini, processing separately to avoid vegetables becoming mushy

Heat oil in a deep-frying pan over a medium heat. Add vegetables and cook, stirring occasionally for 10 minutes or until softened. Pour passata and 1 cup water over vegetables and bring to the boil. Reduce heat and cook for 20 minutes or until vegetables are soft and a rich sauce forms. Season with salt and white pepper. (Makes about 5 cups sauce)

Cook pasta in a large saucepan of salted boiling water until just tender as per packet instructions. Drain and return to saucepan. Add vegetable sauce and half the avocado to pasta and toss until combined. Serve pasta topped with mozzarella and remaining avocado