Vegan Avocado Pasta with Blackened Vegetables Recipe - Allrecipes.com
Vegan Avocado Pasta with Blackened Vegetables Recipe
  • READY IN ABOUT hrs

Vegan Avocado Pasta with Blackened Vegetables

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins

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 More Reviews

Mar 20, 2014

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!

 

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Nutrition

  • Calories
  • 675 kcal
  • 34%
  • Carbohydrates
  • 105.6 g
  • 34%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 14.9 g
  • 60%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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