Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan pesto and roasted vegetables. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Vegan Pesto and Roasted Vegetables is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Vegan Pesto and Roasted Vegetables is something that I have loved my whole life.
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. Fun fusilli pasta, creamy vegan pesto, earthy chickpeas, and bright roasted vegetables, combine for a quick, easy, and colorful vegan pesto pasta salad.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Prepare 1 1/2 C Fusilli Pasta
- Prepare 6-8 Cherry Tomatoes (This is a topping)
- Get 1 Avacado
- Prepare Mushrooms (As much as you want)
- Make ready Asparagus (As much as you want)
- Get Broccoli (As much as you want)
- Prepare 2 Tbsp Olive Oil
- Take Dash Pink Himalayan Sea Salt
- Take Dash Black Pepper
- Prepare Vegan Pesto
- Make ready 75 g Cashews (about 3/4 cup)
- Prepare 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
- Get 5-7 Tbsp Hot Water
- Take 1 Tbsp Olive Oil
- Prepare 1 Tbsp Lemon Juice
- Make ready 3 Garlic Cloves
- Get 25 g Nutritional Yeast (about 1/4 cup)
- Get to taste Salt
When the pasta is done, drain it, then add it back to the same pot removed from the stove. Add in the cooked vegetables, arugula, and pesto, and mix well. Serve the pasta with a side of sun-dried olives and vegan parmesan on top. This Roasted Vegetable Pasta combines chewy, satisfying pasta with the rich, full flavors of roasted veggies.
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.
Toss it all together in some oil-free vegan pesto and you've got a delicious, healthy plant-based dinner in no time flat. The sauce should be thick now. Add spaghetti and stir in with the sauce. Turn off heat and add the roasted vegetables. Serve with rocket salad if you want.
So that’s going to wrap this up for this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
