Vegan Avocado Pasta with Blackened Vegetables recipe

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Ingredients

2 heads broccoli, cut into 1-inch florets
2 red bell peppers, cut into 1/2-inch chunks
1 yellow onion, thinly sliced into rings, rings separated
3 tablespoons olive oil
2 limes, juiced
½ teaspoon salt
½ teaspoon salt
2 pounds penne pasta
4 avocados - peeled, pitted, and chopped
2 limes, juiced
3 cloves garlic, peeled
½ teaspoon salt, or more to taste
½ cup chopped fresh cilantro
1 cup cherry tomatoes, halved
4 fresh cilantro stems, or to taste
1 pinch sea salt to taste
freshly ground black pepper

Nutrition Info

675.1 calories
carbohydrate: 105.6 g
cholesterol: : -
fat: 23 g
fiber: 14.9 g
protein: 20.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 520.2 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Combine broccoli, red bell peppers, and yellow onion in a large bowl. Add olive oil, juice of 2 limes, and 1/2 teaspoon salt, toss to coat. Spread vegetables onto a baking sheet.

  3. Roast vegetables, stirring 1 or 2 times, in the preheated oven until edges begin to blacken, about 30 minutes. Remove from oven and cool slightly.

  4. Fill a large pot with water and 1/2 teaspoon salt, bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes, drain.

  5. Blend avocados, juice of 2 limes, garlic, and 1/2 teaspoon salt in a food processor or blender until sauce is smooth, scraping down sides as needed. Add 1/2 cup chopped cilantro and pulse until just incorporated.

  6. Gently toss pasta, roasted vegetables, and sauce together in a large bowl. Garnish with cherry tomatoes, cilantro stems, sea salt, and black pepper.

Recipe Yield

8 servings

Recipe Note

This recipe is bright, creamy, salty, and slightly burned and crunchy. It's a delightful sensory experience, and also kind-of healthy, if you believe in that sort of thing! Also, this recipe would make a great paleo dinner with some spiraled veggie pasta.

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