How to Make Vegan Avocado Pasta with Blackened Vegetables - A Step-by-Step Guide

Avocados seem to be a staple in almost every vegan pantry, and for good reason. They are versatile, creamy, and packed with healthy fats. And one of the best ways to enjoy avocados is in a delicious and comforting pasta dish. This Vegan Avocado Pasta with Blackened Vegetables is a perfect example of how simple ingredients can come together to create a dish that is both nutritious and mouthwatering.

This recipe is perfect for those days when you want to whip up something quick and satisfyi...

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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
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    675 cal.

    • Total Fat: 23g
    • Saturated Fat: 4g
    • Sodium: 520mg
    • Total Carbohydrate: 106g
    • Dietary Fiber: 15g
    • Total Sugars: 9g
    • Protein: 20g
    • Vitamin C: 132mg
    • Calcium: 97mg
    • Iron: 6mg
    • Potassium: 1141mg