Vegan Avocado Pasta with Blackened Vegetables recipe
All Recipes Main Dish Recipes 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
Nutrition Info
- 675.1 caloriescarbohydrate: 105.6 gcholesterol: : -fat: 23 gfiber: 14.9 gprotein: 20.4 gsaturatedFat: 3.5 gservingSize: -sodium: 520.2 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Avocado Pasta with Blackened Vegetables
Directions
-
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.