Vegan Pesto And Roasted Vegetables

Johny Tony    November 16, 2022    Recipe    Comment   

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Vegan Pesto and Roasted Vegetables. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegan Pesto and Roasted Vegetables is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan Pesto and Roasted Vegetables is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Vegan Pesto and Roasted Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan Pesto and Roasted Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan Pesto and Roasted Vegetables is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Vegan Pesto and Roasted Vegetables using 18 ingredients and 10 steps. Here is how you cook it.

Simple, Delicious and Vegan. Pasta can be subbed for a gluten free version (I used Trader Joe's Brown Rice and Quinoa Fusilli Pasta)

Ingredients and spices that need to be Make ready to make Vegan Pesto and Roasted Vegetables:

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

Steps to make 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.

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