Vegan Avocado Pasta With Blackened Vegetables Recipes

VEGAN AVOCADO PASTA WITH BLACKENED VEGETABLES

Vegan Avocado Pasta with Blackened Vegetables image

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.

Provided by Ruthie Higbee

Categories Pasta Main Dishes

Time 1h10m

Yield 8

Number Of Ingredients 17

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

Steps:

Preheat oven to 450 degrees F (230 degrees C).
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.
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.
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.
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.
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 : Calories 675.1 calories, Carbohydrate 105.6 g, Fat 23 g, Fiber 14.9 g, Protein 20.4 g, SaturatedFat 3.5 g, Sodium 520.2 mg, Sugar 8.7 g

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