Vegan Avocado Pasta with Blackened Vegetables
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Description
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.
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
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.
Nutrition Facts
serving: 8 servings
calories: 675.1 kcal
carbohydrates: 105.6 g
protein: 20.4 g
saturated fat: 3.5 g
sodium: 520.2 mg
fiber: 14.9 g
sugar: 8.7 g
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