Easiest Way to Make Vegan Pesto and Roasted Vegetables in 31 Minutes for Beginners

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, vegan pesto and roasted vegetables. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegan Pesto and Roasted Vegetables is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Vegan Pesto and Roasted Vegetables is something which I have loved my entire 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. The pesto adds a bright and refreshing flavor to the entrée, and the pine nuts add a buttery creaminess to the sauce.

To begin with this recipe, we must prepare a few ingredients. 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:

1. Make ready 1 1/2 C Fusilli Pasta
2. Take 6-8 Cherry Tomatoes (This is a topping)
3. Get 1 Avacado
4. Take Mushrooms (As much as you want)
5. Get Asparagus (As much as you want)
6. Make ready 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. Get 75 g Cashews (about 3/4 cup)
12. Make ready 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
13. Take 5-7 Tbsp Hot Water
14. Prepare 1 Tbsp Olive Oil
15. Get 1 Tbsp Lemon Juice
16. Make ready 3 Garlic Cloves
17. Prepare 25 g Nutritional Yeast (about 1/4 cup)
18. Take to taste Salt

Pour the pesto over your vegetables and toss them to coat. If you went wild with the amount of veggies, and they look a little dry, feel free to add another glug of olive oil, white wine vinegar, and. I usually make my own pizza dough when I'm making a pizza from scratch, but I noticed my local supermarket have a fresh ready rolled pizza dough in their chilled section beside the pastry and decided to give it a go. Now I'm not saying I only ever make pizza from scratch, do any of us?

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.

Whether you are wholefoods, plant-based or simply wanting to try new or different veggies, you'll find a delicious selection of healthy vegetable sides to nourish body and soul. Vegan.io looks great on mobile devices too! Viewing this page on an iPad? Rotate the screen to switch to kitchen mode. Focaccia with Lettuce Pesto and Roasted Vegetables.

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