Vegan Avocado Pasta with Blackened Vegetables Recipe

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.