Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan pesto and roasted vegetables. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vegan Pesto and Roasted Vegetables is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Vegan Pesto and Roasted Vegetables is something that I’ve loved my entire life.
Cheesy and flavorful, plus an option for lower fat. If you're trying to avoid oil, feel free to sub the EVOO for vegetable broth or water! I hope you all love this pesto! Roasted vegetables don't need to be hot to be delicious.
To get started 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 cook it.
The ingredients needed to make Vegan Pesto and Roasted Vegetables:
- Prepare Fusilli Pasta
- Prepare Cherry Tomatoes (This is a topping)
- Get Avacado
- Get Mushrooms (As much as you want)
- Prepare Asparagus (As much as you want)
- Get Broccoli (As much as you want)
- Prepare Olive Oil
- Take Pink Himalayan Sea Salt
- Get Black Pepper
- Take Vegan Pesto
- Take Cashews (about 3/4 cup)
- Take Basil Leaves and Stems (about 2 1/2 cups packed)
- Prepare Hot Water
- Take Olive Oil
- Take Lemon Juice
- Take Garlic Cloves
- Make ready Nutritional Yeast (about 1/4 cup)
- Prepare 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. 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.
Steps to make Vegan Pesto and Roasted Vegetables:
- 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.
- Bring some water to a boil and add in Cashews. Boil for about 15mins. This will soften the cashews so they can blend well.
- Place vegetables on a large baking tray or two. It doesn't need to be spread apart.
- Once oven is preheated. Place tray of vegetables in the oven and cook for 20mins.
- In a food processor add in softened cashews and some of the hot water slowly as you pulse into a creamy texture.
- 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)
- 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.
- Once Vegetables are done, your pasta should also be done. Drain pasta and rinse with strainer under cold water.
- Add pesto sauce to cooked pasta and mix. Place vegetables on a plate with pasta. Top with chopped tomatoes and avacado.
- Enjoy.
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 of course doesn't use dairy cheese so instead creates the cheesy flavors with the nutritional yeast, lemon juice, crushed garlic and other spices. Serve with pasta or on top of pizza or spread on delicious crusty bread.
So that’s going to wrap it up with this exceptional food vegan pesto and roasted vegetables recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
