Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan pesto and roasted vegetables. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

The only Vegan Pesto recipe you'll ever need! Pesto with pasta is a classic combination. This recipe also includes savory sun-dried tomatoes and roasted zucchini, but you can customize this dish with any of your favorite vegetables.

Vegan Pesto and Roasted Vegetables is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Vegan Pesto and Roasted Vegetables is something that I’ve loved my whole life.

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

The ingredients needed to make Vegan Pesto and Roasted Vegetables:
  1. Get 1 1/2 C Fusilli Pasta
  2. Make ready 6-8 Cherry Tomatoes (This is a topping)
  3. Get 1 Avacado
  4. Take Mushrooms (As much as you want)
  5. Prepare Asparagus (As much as you want)
  6. Take Broccoli (As much as you want)
  7. Prepare 2 Tbsp Olive Oil
  8. Prepare Dash Pink Himalayan Sea Salt
  9. Take Dash Black Pepper
  10. Get Vegan Pesto
  11. Take 75 g Cashews (about 3/4 cup)
  12. Prepare 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
  13. Take 5-7 Tbsp Hot Water
  14. Get 1 Tbsp Olive Oil
  15. Get 1 Tbsp Lemon Juice
  16. Get 3 Garlic Cloves
  17. Get 25 g Nutritional Yeast (about 1/4 cup)
  18. Prepare to taste Salt

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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.

Focaccia with Lettuce Pesto and Roasted Vegetables. I don't know what it is about Italian cuisine but it seems like with their food, they're able to cast a spell on anyone that tries it! Vegetables With Basil Pesto Sauce Recipe: Easy Side Dish! Pesto - I prefer this fresh pesto but store-bought will work great too. Parmesan cheese - this is for serving, because can you ever have too much Add in roasted veggies and pesto and season with salt and pepper to taste then toss to evenly coat.

So that’s going to wrap this up with this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!