Vegan Avocado Pasta with Blackened Vegetables

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.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 675 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons olive oil
• freshly ground black pepper
• 2 limes, juiced
• 3 cloves garlic, peeled
• ½ teaspoon salt, or more to taste
• 4 avocados - peeled, pitted, and chopped
• ½ cup chopped fresh cilantro (Optional)
• 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
• 2 pounds penne pasta
• 1 cup cherry tomatoes, halved (Optional)
• 4 fresh cilantro stems, or to taste (Optional)
• 1 pinch sea salt to taste (Optional)

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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