Hi, I am Laura. Today, I will show you a way to make vegan pesto and roasted vegetables recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Vegan Pesto and Roasted Vegetables Recipe

Vegan Pesto and Roasted Vegetables is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Vegan Pesto and Roasted Vegetables is something which I have loved my whole life.

To begin 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 that.

The ingredients needed to make Vegan Pesto and Roasted Vegetables:

1. Take 1 1/2 C Fusilli Pasta
2. Take 6-8 Cherry Tomatoes (This is a topping)
3. Make ready 1 Avacado
4. Get Mushrooms (As much as you want)
5. Make ready 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. Make ready Dash Black Pepper
10. Get Vegan Pesto
11. Get 75 g Cashews (about 3/4 cup)
12. Get 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
13. Prepare 5-7 Tbsp Sausage Water
14. Make ready 1 Tbsp Olive Oil
15. Prepare 1 Tbsp Lemon Juice
16. Get 3 Garlic Cloves
17. Prepare 25 g Nutritional Yeast (about 1/4 cup)
18. Take 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 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 sausage 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.

So that is going to wrap this up with this exceptional dish vegan pesto and roasted vegetables recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s 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. Happy cooking.

Tags: Vegan Pesto and Roasted Vegetables Recipe