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We hope you got insight from reading it, now let’s go back to vegan pesto and roasted vegetables recipe. To make vegan pesto and roasted vegetables you need 18 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Vegan Pesto and Roasted Vegetables:
- Use 1 1/2 C of Fusilli Pasta.
- Take 6-8 of Cherry Tomatoes (This is a topping).
- Get 1 of Avacado.
- Provide of Mushrooms (As much as you want).
- You need of Asparagus (As much as you want).
- Provide of Broccoli (As much as you want).
- Take 2 Tbsp of Olive Oil.
- Get Dash of Pink Himalayan Sea Salt.
- Get Dash of Black Pepper.
- Take of Vegan Pesto.
- Get 75 g of Cashews (about 3/4 cup).
- You need 60 g of Basil Leaves and Stems (about 2 1/2 cups packed).
- You need 5-7 Tbsp of Hot Water.
- Use 1 Tbsp of Olive Oil.
- Get 1 Tbsp of Lemon Juice.
- Use 3 of Garlic Cloves.
- Get 25 g of Nutritional Yeast (about 1/4 cup).
- Get to taste of Salt.
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..
Season with salt and pepper and spread evenly on a large baking dish. Roasted Vegetables: add the zucchini, squash, asparagus, olives, red pepper flakes, and a generous pinch of salt to the baking dish. Drizzle with olive oil, then mix well and spread evenly across the bottom of the pan. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Vegan Pesto Pasta with Roasted Veggies (Oil-Free!) Fun fusilli pasta, creamy vegan pesto, earthy chickpeas, and bright roasted vegetables, combine for a quick, easy, and colorful vegan pesto pasta salad.
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