Vegan Avocado Pasta With Blackened Vegetables Recipes
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.
Provided by Ruthie Higbee
Categories Pasta Main Dishes
Time 1h10m
Yield 8
Number Of Ingredients 17
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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