Vegan Avocado Pasta with Blackened Vegetables

Vegan Avocado Pasta with Blackened Vegetables

by Nicolas Martin 1 year ago
4.4 (10)
40 minutes
675.1 kcal
105.6 g carbs
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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. 1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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. 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. 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. 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. 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