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 prepare a distinctive dish, vegan pesto and roasted vegetables. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Here is how you achieve that. Ingredients of Vegan Pesto and Roasted Vegetables. 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 well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Vegan Pesto and Roasted Vegetables is something that I’ve loved my whole life.

To get started with this particular 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 it.

The ingredients needed to make Vegan Pesto and Roasted Vegetables:
  1. Take 1 1/2 C Fusilli Pasta
  2. Take 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. Make ready Broccoli (As much as you want)
  7. Get 2 Tbsp Olive Oil
  8. Get Dash Pink Himalayan Sea Salt
  9. Prepare 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. Prepare 5-7 Tbsp Hot Water
  14. Get 1 Tbsp Olive Oil
  15. Prepare 1 Tbsp Lemon Juice
  16. Make ready 3 Garlic Cloves
  17. Take 25 g Nutritional Yeast (about 1/4 cup)
  18. Prepare to taste Salt

These easy bowls are loaded with flavor and variety for a nutritious meal. If there's one style of eating that brings me so much joy each and every time, it's that bowl life. Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper.

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.

Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Pulse several times, until a paste forms. With the food processor running, slowly add in olive oil until you get your desired consistency. Roasted vegetables and basil pesto make the perfect light dinner or side dish!

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 am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!