Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive 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 popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vegan Pesto and Roasted Vegetables is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first 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. Take 1 1/2 C Fusilli Pasta
  2. Make ready 6-8 Cherry Tomatoes (This is a topping)
  3. Take 1 Avacado
  4. Prepare Mushrooms (As much as you want)
  5. Get Asparagus (As much as you want)
  6. Take Broccoli (As much as you want)
  7. Take 2 Tbsp Olive Oil
  8. Prepare Dash Pink Himalayan Sea Salt
  9. Prepare Dash Black Pepper
  10. Prepare Vegan Pesto
  11. Make ready 75 g Cashews (about 3/4 cup)
  12. Get 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. Take 1 Tbsp Lemon Juice
  16. Prepare 3 Garlic Cloves
  17. Make ready 25 g Nutritional Yeast (about 1/4 cup)
  18. Get 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 this up for this exceptional food vegan pesto and roasted vegetables recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!