Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegan pesto and roasted vegetables. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Great recipe for Vegan Pesto and Roasted Vegetables. Pasta can be subbed for a gluten free version (I used Trader Joe's Brown Rice and Quinoa Fusilli Pasta) Vegan Pesto and Roasted Vegetables step by step.

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

To begin with this recipe, we have to first prepare a few components. You can cook 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. Prepare 1 1/2 C Fusilli Pasta
2. Prepare 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. Make ready Broccoli (As much as you want)
7. Make ready 2 Tbsp Olive Oil
8. Make ready Dash Pink Himalayan Sea Salt
9. Get Dash Black Pepper
10. Get Vegan Pesto
11. Make ready 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. Make ready 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 Roast Vegetables with Creamy Vegan Dip. 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.

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.

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. Pesto with pasta is a classic combination.

So that’s going to wrap it up for this special food vegan pesto and roasted vegetables recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!