Vegan Avocado Pasta with Blackened Vegetables

Ingredients

• 4  avocados pitted peeled chopped
• 8 servings pepper black freshly ground
• 2 heads broccoli cut into 1-inch florets
• 1 cup cherry tomatoes halved
• 4  cilantro stems fresh to taste
• 0.5 cup cilantro leaves fresh chopped
• 3 cloves garlic peeled
• 2  juice of lime juiced
• 3 tablespoons olive oil 
• 2 pounds penne pasta 
• 2  bell peppers red cut into 1/2-inch chunks
• 0.5 teaspoon salt to taste
• 1 pinch sea salt to taste
• 1  onion yellow separated thinly sliced into rings, rings

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot
• blender

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine broccoli, red bell peppers, and yellow onion in a large bowl.
3. Add olive oil, juice of 2 limes, and 1/2 teaspoon salt; toss to coat.
4. Spread vegetables onto a baking sheet.
5. Roast vegetables, stirring 1 or 2 times, in the preheated oven until edges begin to blacken, about 30 minutes.
6. Remove from oven and cool slightly.
7. 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.
8. 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.
9. Add 1/2 cup chopped cilantro and pulse until just incorporated.
10. Gently toss pasta, roasted vegetables, and sauce together in a large bowl.
11. Garnish with cherry tomatoes, cilantro stems, sea salt, and black pepper.