Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan pesto and roasted vegetables. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegan Pesto and Roasted Vegetables is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Vegan Pesto and Roasted Vegetables is something which I have loved my entire life. They’re fine and they look wonderful.
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. Add salt and pepper and mix it all up. Bring some water to a boil and add in Cashews.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Take 1 1/2 C Fusilli Pasta
- Take 6-8 Cherry Tomatoes (This is a topping)
- Get 1 Avacado
- Make ready Mushrooms (As much as you want)
- Get Asparagus (As much as you want)
- Get Broccoli (As much as you want)
- Take 2 Tbsp Olive Oil
- Prepare Dash Pink Himalayan Sea Salt
- Get Dash Black Pepper
- Make ready Vegan Pesto
- Prepare 75 g Cashews (about 3/4 cup)
- Take 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
- Make ready 5-7 Tbsp Hot Water
- Make ready 1 Tbsp Olive Oil
- Take 1 Tbsp Lemon Juice
- Get 3 Garlic Cloves
- Take 25 g Nutritional Yeast (about 1/4 cup)
- Make ready to taste Salt
Add croutons and feta cheese if desired. Pesto Veggie Pitas - Spread a layer of hummus and tzatiki on a pita bread. Red Pesto Roasted Veggies I can eat roasted veggies all day. Roasting gives them so much more depth in flavour and you can add all kinds of spices to make them taste even more scrumptious.
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.
Red Pesto Roasted Veggies I can eat roasted veggies all day. Roasting gives them so much more depth in flavour and you can add all kinds of spices to make them taste even more scrumptious. One of the things I love adding to roasted veggies is pesto, more specifically red pesto - which is made using sun-dried tomatoes. Divide chickpeas and the roasted vegetables among the bowls. Pulse several times, until a paste forms.
So that is going to wrap it up with this special food vegan pesto and roasted vegetables recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
