Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegan pesto and roasted vegetables. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. I don't know of any meal that's more classically summer than pesto pasta; especially a vegan pesto pasta that's tossed with plenty of fresh roasted vegetables and tender rigatoni noodles.
Vegan Pesto and Roasted Vegetables is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Vegan Pesto and Roasted Vegetables is something which I have loved my whole life. They are nice and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Vegan Pesto and Roasted Vegetables:
- Get Fusilli Pasta
- Make ready Cherry Tomatoes (This is a topping)
- Prepare Avacado
- Get Mushrooms (As much as you want)
- Make ready Asparagus (As much as you want)
- Prepare Broccoli (As much as you want)
- Make ready Olive Oil
- Prepare Pink Himalayan Sea Salt
- Get Black Pepper
- Get Vegan Pesto
- Prepare Cashews (about 3/4 cup)
- Make ready Basil Leaves and Stems (about 2 1/2 cups packed)
- Make ready Hot Water
- Take Olive Oil
- Get Lemon Juice
- Prepare Garlic Cloves
- Take Nutritional Yeast (about 1/4 cup)
- Get Salt
Toss it all together in some oil-free vegan pesto and you've got a delicious, healthy plant-based dinner in no time flat. ROASTED VEGETABLE OPTION FOR VEGAN PESTO PASTA RECIPE. If you don't have the time to stand over the stove, by all means, roast your vegetables. Dig into a bowl of mouthwatering Cilantro Pesto Pasta with Roasted 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.
This easy recipe features a delicious cilantro pesto recipe that's vegan friendly and has lots of other uses beyond pasta, too. There are so many creative ways to use cilantro, and this Cilantro Sauce is a fave your whole family will love! Pesto Vegetable Pizza-Using a prepared pizza crust, spread with a thin layer of pesto or red sauce. Top with mozzarella cheese and vegetables. Add a sprinkle of crushed red pepper and feta cheese if desired.
So that’s going to wrap it up for this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
