Hello, I’m Clara. Today, I will show you a way to make vegan pesto and roasted vegetables recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Vegan Pesto and Roasted Vegetables Recipe

Vegan Pesto and Roasted Vegetables is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Vegan Pesto and Roasted Vegetables is something that I have loved my whole life.

To be with this recipe, we must 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. Get 1 1/2 C Fusilli Pasta
2. Prepare 6-8 Cherry Tomatoes (This is a topping)
3. Prepare 1 Avacado
4. Take Mushrooms (As much as you want)
5. Prepare Asparagus (As much as you want)
6. Take 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. Take 75 g Cashews (about 3/4 cup)
12. Get 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
13. Get 5-7 Tbsp Hot Water
14. Make ready 1 Tbsp Olive Oil
15. Prepare 1 Tbsp Lemon Juice
16. Prepare 3 Garlic Cloves
17. Get 25 g Nutritional Yeast (about 1/4 cup)
18. Prepare to taste Salt

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 doesnt 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 be 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 with this special dish vegan pesto and roasted vegetables recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at 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. Let’s cook!

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