Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan pesto and roasted vegetables. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegan Pesto and Roasted Vegetables is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Vegan Pesto and Roasted Vegetables is something which I’ve loved my entire life. They’re nice and they look wonderful.

Cheesy and flavorful, plus an option for lower fat. If you're trying to avoid oil, feel free to sub the EVOO for vegetable broth or water! I hope you all love this pesto!

To begin with this recipe, we have to prepare a few components. 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. Make ready 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. Make ready Broccoli (As much as you want)
  7. Prepare 2 Tbsp Olive Oil
  8. Make ready 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. Make ready 1 Tbsp Olive Oil
  15. Prepare 1 Tbsp Lemon Juice
  16. Get 3 Garlic Cloves
  17. Take 25 g Nutritional Yeast (about 1/4 cup)
  18. Take to taste Salt

Pour the pesto over your vegetables and toss them to coat. If you went wild with the amount of veggies, and they look a little dry, feel free to add another glug of olive oil, white wine vinegar, and. This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour and a wonderfully rich texture. Top tip for making Pesto roasted vegetables.

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.

You can use any combination of vegetables for this dish: fennel, red onion and mushrooms all taste great, too. I usually make my own pizza dough when I'm making a pizza from scratch, but I noticed my local supermarket have a fresh ready rolled pizza dough in their chilled section beside the pastry and decided to give it a go. Now I'm not saying I only ever make pizza from scratch, do any of us? But instead of just a basic pesto pasta I added in a few fresh vegetables, roasted them so they got nice and sweet, and tossed them in the pasta along with the pesto! The best thing about this recipe is the veggies could easily be substituted to whatever suits your.

So that is going to wrap this up for this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!