Vegan Avocado Pasta with Blackened Vegetables

Vegan Avocado Pasta with Blackened Vegetables

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"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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1 h 10 m servings 675 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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...

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.

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

I liked it. I would definitely go with less lime and less salt next time, but otherwise this will be one I try again.

It was really good. I wud use a tad less lime but what made it good was the roasted broccoli

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 size...

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 din...

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