Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegan pesto and roasted vegetables. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this particular 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 cook that.

The ingredients needed to make Vegan Pesto and Roasted Vegetables:

1. Take 1 1/2 C Fusilli Pasta
2. Make ready 6-8 Cherry Tomatoes (This is a topping)
3. Take 1 Avacado
4. Take Mushrooms (As much as you want)
5. Get Asparagus (As much as you want)
6. Get Broccoli (As much as you want)
7. Take 2 Tbsp Olive Oil
8. Make ready Dash Pink Himalayan Sea Salt
9. Take Dash Black Pepper
10. Get Vegan Pesto
11. Make ready 75 g Cashews (about 3/4 cup)
12. Take 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. Get 1 Tbsp Lemon Juice
16. Get 3 Garlic Cloves
17. Take 25 g Nutritional Yeast (about 1/4 cup)
18. Take to taste Salt

This recipe also includes savory sun-dried tomatoes and roasted zucchini, but you can customize this dish with any of your favorite vegetables. 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 is going to wrap it up for this exceptional food vegan pesto and roasted vegetables recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!