Creamy and flavorful vegan avocado pasta with charred vegetables

This Vegan Avocado Pasta with Blackened Vegetables is a vibrant and satisfying plant-based recipe that is perfect for lunch or dinner. It features a creamy avocado sauce that is beautifully complemented by charred vegetables, creating a unique and delicious flavor combination. With a hint of spice and a burst of freshness from lime juice and cilantro, this dish is both comforting and refreshing. It also takes only 30 minutes to prepare, making it a quick and easy option for any day of the week.

Ingredients

• 8 ounces of pasta (gluten-free if desired)
• 1 ripe avocado
• 1/4 cup of fresh cilantro, chopped
• 2 tablespoons of lime juice
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons of olive oil

Directions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine the avocado, cilantro, lime juice, garlic, cumin, paprika, cayenne pepper, salt, and black pepper. Blend until smooth and creamy.
3. In a large skillet, heat the olive oil over medium-high heat. Add the sliced bell peppers, zucchini, and red onion. Cook for 5-7 minutes, or until the vegetables are charred and tender.
4. Add the cooked pasta and avocado sauce to the skillet with the vegetables. Toss until well coated and heated through.
5. Serve the pasta in bowls and garnish with additional cilantro, if desired. Enjoy!

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