Vegan Avocado Pasta with Blackened Vegetables

Directions

Ingredients :

2 heads broccoli

cut into 1-inch florets

2 red bell peppers

cut into 1/2-inch chunks

1 yellow onion

thinly sliced into rings

rings separated

3 tablespoons olive oil

2 limes

juiced

½ teaspoon salt

2 pounds penne pasta

4 avocados – peeled

pitted

and chopped

2 limes

juiced

3 cloves garlic

peeled

½ teaspoon salt

or more to taste

½ cup chopped fresh cilantro (Optional)

1 cup cherry tomatoes

halved (Optional)

4 fresh cilantro stems

or to taste (Optional)

1 pinch sea salt to taste (Optional)

freshly ground black pepper

Methods :

Preheat oven to 450 degrees F (230 degrees C).

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.

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.

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.

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.

Gently toss pasta, roasted vegetables, and sauce together in a large bowl. Garnish with cherry tomatoes, cilantro stems, sea salt, and black pepper.