Recipe of Perfect Vegan Pesto and Roasted Vegetables

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan pesto and roasted vegetables. 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 well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Vegan Pesto and Roasted Vegetables is something that I have loved my whole life. They’re fine and they look wonderful.

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 can achieve that.

The ingredients needed to make Vegan Pesto and Roasted Vegetables:

1. Make ready 1 1/2 C Fusilli Pasta
2. Get 6-8 Cherry Tomatoes (This is a topping)
3. Get 1 Avacado
4. Take Mushrooms (As much as you want)
5. Make ready Asparagus (As much as you want)
6. Prepare Broccoli (As much as you want)
7. Get 2 Tbsp Olive Oil
8. Take Dash Pink Himalayan Sea Salt
9. Get Dash Black Pepper
10. Make ready Vegan Pesto
11. Get 75 g Cashews (about 3/4 cup)
12. Make ready 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
13. Prepare 5-7 Tbsp Hot Water
14. Take 1 Tbsp Olive Oil
15. Make ready 1 Tbsp Lemon Juice
16. Take 3 Garlic Cloves
17. Prepare 25 g Nutritional Yeast (about 1/4 cup)
18. Take 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 it up with this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!