Vegan Pesto and Roasted Vegetables

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, vegan pesto and roasted vegetables. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Here is how you achieve that. Ingredients of Vegan Pesto and Roasted Vegetables. Add salt and pepper and mix it all up. Bring some water to a boil and add in Cashews.

Vegan Pesto and Roasted Vegetables is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Vegan Pesto and Roasted Vegetables is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook vegan pesto and roasted vegetables using 18 ingredients and 10 steps. Here is how you cook it.

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

Pesto Veggie Pitas - Spread a layer of hummus and tzatiki on a pita bread. Roasted Vegetable Sandwich with Pea Pesto This roasted vegetable sandwich is extra delicious, and the quick pea pesto to bring extra awesome taste. Perfect for a picnic or lunch. Pesto pasta is one of the quickest, easiest meals you can pull together, and this recipe is no exception.

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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.

Perfect for a picnic or lunch. Pesto pasta is one of the quickest, easiest meals you can pull together, and this recipe is no exception. That's it-dinner's on the table in about half an hour. Let's break it down, step by step. Pulse several times, until a paste forms.

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