Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vegan pesto and roasted vegetables. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pesto with pasta is a classic combination. This recipe also includes savory sun-dried tomatoes and roasted zucchini, but you can customize this dish with any of your favorite vegetables. The pesto adds a bright and refreshing flavor to the entrée, and the pine nuts add a buttery creaminess to the sauce.

Vegan Pesto and Roasted Vegetables is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Vegan Pesto and Roasted Vegetables is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Make ready 1 1/2 C Fusilli Pasta
  2. Make ready 6-8 Cherry Tomatoes (This is a topping)
  3. Prepare 1 Avacado
  4. Prepare Mushrooms (As much as you want)
  5. Take Asparagus (As much as you want)
  6. Take Broccoli (As much as you want)
  7. Make ready 2 Tbsp Olive Oil
  8. Make ready Dash Pink Himalayan Sea Salt
  9. Make ready Dash Black Pepper
  10. Take Vegan Pesto
  11. Take 75 g Cashews (about 3/4 cup)
  12. Make ready 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
  13. Prepare 5-7 Tbsp Hot Water
  14. Get 1 Tbsp Olive Oil
  15. Prepare 1 Tbsp Lemon Juice
  16. Take 3 Garlic Cloves
  17. Take 25 g Nutritional Yeast (about 1/4 cup)
  18. Take to taste Salt

Top tip for making Pesto roasted vegetables. You can use any combination of vegetables for this dish: fennel, red onion and mushrooms all taste great, too. The vibrant pesto instantly marries the tortellini and roasted zucchini, tomatoes, and red onion to turn it into a stellar yet simple meal. Drain and return the tortellini to the the pot off the heat.

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.

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. Vegan.io looks great on mobile devices too! Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

So that’s going to wrap it up with this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!