Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan pesto and roasted vegetables. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan Pesto and Roasted Vegetables is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Vegan Pesto and Roasted Vegetables is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Vegan Pesto and Roasted Vegetables:
  1. Make ready 1 1/2 C Fusilli Pasta
  2. Take 6-8 Cherry Tomatoes (This is a topping)
  3. Take 1 Avacado
  4. Get Mushrooms (As much as you want)
  5. Make ready Asparagus (As much as you want)
  6. Take Broccoli (As much as you want)
  7. Take 2 Tbsp Olive Oil
  8. Take Dash Pink Himalayan Sea Salt
  9. Make ready 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. Prepare 5-7 Tbsp Hot Water
  14. Make ready 1 Tbsp Olive Oil
  15. Get 1 Tbsp Lemon Juice
  16. Take 3 Garlic Cloves
  17. Get 25 g Nutritional Yeast (about 1/4 cup)
  18. Prepare 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 is going to wrap this up for this exceptional food vegan pesto and roasted vegetables recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!