Vegan Avocado Pasta with Blackened Vegetables

Ingredients

• Vegetables:
• 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
• 1/2 teaspoon salt
• Pasta:
• 1/2 teaspoon salt
• 2 pounds penne pasta
• Sauce:
• 4 avocados – peeled, pitted, and chopped
• 2 limes, juiced
• 3 cloves garlic, peeled
• 1/2 teaspoon salt, or more to taste
• 1/2 cup chopped fresh cilantro
• Garnish:
• 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

Directions

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.