Vegan Avocado Pasta with Blackened Vegetables

Vegan Avocado Pasta with Blackened Vegetables

7
Ruthie 0

"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 1 h 10 m {{adjustedServings}} servings 675 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 105.6g
  • 34%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  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. 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. 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. 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. Gently toss pasta, roasted vegetables, and sauce together in a large bowl. Garnish with cherry tomatoes, cilantro stems, sea salt, and black pepper.
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Footnotes

  • Cook's Notes:
  • If using a blender for the sauce, you may want to dice the avocados before blending so that the mixture processes more evenly.
  • Lemon juice can be substituted for the lime juice, if desired. It's not as good, but it's still totally awesome.
  • Zucchini and mushrooms are both great in this dish, too, just not as pretty as broccoli and red bell peppers.
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Reviews 7

  1. 8 Ratings

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StephieG
4/26/2014

Sooo good! My family loved this too. Next time I think I will use maybe one more avocado. I also used a sweet onion inwith tthe veggies! Delish! Will absolutely make again.

beth
2/2/2015

Was very different and good but I should have stayed with the recipe as far as lime juice. The reviews said less but needs it. I also added portobello mushrooms. Needs more broccoli, garlic, and a little oil. Delish!

MORTENSEN
12/14/2014

Really liked the sauce! I will make again, but tweak to our tastes.