Vegan Pesto and Roasted Vegetables

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan pesto and roasted vegetables. It is one of my favorites food recipes. 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 well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Vegan Pesto and Roasted Vegetables is something that I have loved my entire life.

Save time and buy groceries online from Amazon.co.uk Check Out Vegan Pesto on eBay. Fill Your Cart With Color today! For the vegan spinach pesto just blend all ingredients in a mixer or with an immersion blender - we fill first the spinach in the beaker, followed by the olive Serve the pasta with the mushroom ragout and roasted vegetables (salt the vegetables, when they come out of the oven). Pesto with pasta is a classic combination.

To get started with this recipe, we have to first 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.

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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. Prepare 1 Avacado
  4. Make ready Mushrooms (As much as you want)
  5. Prepare Asparagus (As much as you want)
  6. Prepare Broccoli (As much as you want)
  7. Take 2 Tbsp Olive Oil
  8. Make ready Dash Pink Himalayan Sea Salt
  9. Get Dash Black Pepper
  10. Take Vegan Pesto
  11. Take 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. Make ready 1 Tbsp Olive Oil
  15. Get 1 Tbsp Lemon Juice
  16. Make ready 3 Garlic Cloves
  17. Make ready 25 g Nutritional Yeast (about 1⁄4 cup)
  18. Get to taste Salt

This will soften the cashews so they can blend well. Place vegetables on a large baking tray or two. Add salt and pepper and mix it all up. Bring some water to a boil and add in Cashews.

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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.

Add salt and pepper and mix it all up. Bring some water to a boil and add in Cashews. Pesto Roasted Vegetable Salad - Chop veggies and place on top of mixed greens. Add salt and pepper and mix it all up. Bring some water to a boil and add in Cashews.

So that is going to wrap it up with this special food vegan pesto and roasted vegetables recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!