Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan pesto and roasted vegetables. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegan Pesto and Roasted Vegetables is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Vegan Pesto and Roasted Vegetables is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook vegan pesto and roasted vegetables using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Pesto and Roasted Vegetables:
  1. Make ready 1 1/2 C Fusilli Pasta
  2. Make ready 6-8 Cherry Tomatoes (This is a topping)
  3. Take 1 Avacado
  4. Take Mushrooms (As much as you want)
  5. Prepare Asparagus (As much as you want)
  6. Make ready Broccoli (As much as you want)
  7. Take 2 Tbsp Olive Oil
  8. Get Dash Pink Himalayan Sea Salt
  9. Make ready Dash Black Pepper
  10. Make ready Vegan Pesto
  11. Get 75 g Cashews (about 3/4 cup)
  12. Make ready 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
  13. Get 5-7 Tbsp Hot Water
  14. Get 1 Tbsp Olive Oil
  15. Get 1 Tbsp Lemon Juice
  16. Make ready 3 Garlic Cloves
  17. Get 25 g Nutritional Yeast (about 1/4 cup)
  18. Make ready to taste Salt
Instructions to make Vegan Pesto and Roasted Vegetables:
  1. Preheat oven to 450 (yes, that high for a quick roast) Place all vegetables in a large bowl and coat with olive oil. Add salt and pepper and mix it all up.
  2. Bring some water to a boil and add in Cashews. Boil for about 15mins. This will soften the cashews so they can blend well.
  3. Place vegetables on a large baking tray or two. It doesn't need to be spread apart.
  4. Once oven is preheated. Place tray of vegetables in the oven and cook for 20mins.
  5. In a food processor add in softened cashews and some of the hot water slowly as you pulse into a creamy texture.
  6. Add in the rest of the Pesto ingredients and pulse into a gritty texture. Add water to your desired consistency, more for a more saucy pesto. Salt to taste(optional)
  7. Bring water to a boil and begin cooking pasta when the oven time left for the vegetables is about 7-8 minutes. This way everything can be finished at the same time.
  8. Once Vegetables are done, your pasta should also be done. Drain pasta and rinse with strainer under cold water.
  9. Add pesto sauce to cooked pasta and mix. Place vegetables on a plate with pasta. Top with chopped tomatoes and avacado.
  10. Enjoy.

So that’s going to wrap it up for this special food vegan pesto and roasted vegetables recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!