Vegan Avocado Pasta with Blackened Vegetables Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 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!
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Reviewed: Dec. 14, 2014
Really liked the sauce! I will make again, but tweak to our tastes.
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Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

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Reviewed: Nov. 25, 2014
I liked it. I would definitely go with less lime and less salt next time, but otherwise this will be one I try again.
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Photo by Brooke Green
Reviewed: Aug. 28, 2014
It was really good. I wud use a tad less lime but what made it good was the roasted broccoli
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Photo by Brooke Green

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Reviewed: Jul. 13, 2014
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.
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Home Town: Hopedale, Massachusetts, USA

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Reviewed: Apr. 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.
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Photo by mkstevens09
Reviewed: 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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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA
Living In: Lake Orion, Michigan, USA


 
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