Hi, I’m Marie. Today, I will show you a way to make vegan pesto and roasted vegetables recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Vegan Pesto and Roasted Vegetables Recipe

Vegan Pesto and Roasted Vegetables is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Vegan Pesto and Roasted Vegetables is something that I’ve loved my entire life.

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

Steps 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 dish vegan pesto and roasted vegetables recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.

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