Vegan Avocado Pasta with Blackened Vegetables

Vegan Avocado Pasta with Blackened Vegetables

3 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Ruthie
Recipe by  Ruthie

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (3)

Rate This Recipe
StephieG
1

StephieG

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.

Mayor McFood
0

Mayor McFood

Made this for dinner tonight and it was delicious. My anti Vegan husband actually went back for seconds. Side note, unless you're making this for a dinner party, or you have a Brady Bunch sized family, 1/2 this one. 2 boxes of pasta make a lot of leftovers.

mkstevens09
0

mkstevens09

I really enjoyed this dish; it feels very fresh and bright. The sauce coats everything nicely but does not feel heavy. When the warmer weather finally arrives I would like to have this for dinner on my patio. I doubled the broccoli because mine seemed a little on the small side and left out the onion because we don't care for it. My vegetables only took about 20 minutes to become blackened. This is a great recipe, even for meat eaters!

More Reviews

Similar Recipes

Shrimp Avocado Pasta Salad
(71)

Shrimp Avocado Pasta Salad

Val and Jess's Vegan Avocado Dip
(44)

Val and Jess's Vegan Avocado Dip

Copia's Penne Pasta and Cheese Casserole
(46)

Copia's Penne Pasta and Cheese Casserole

Rich Penne Pasta
(32)

Rich Penne Pasta

Pasta with Vegetables
(23)

Pasta with Vegetables

Avocado Pasta Salad
(7)

Avocado Pasta Salad

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Val and Jess's Vegan Avocado Dip

>

next recipe:

Avocado Whole Wheat Pasta Salad