Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables

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Vegan Pesto and Roasted Vegetables cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Vegan Pesto and Roasted Vegetables dishes that you simply make.

Alright, don’t linger, let’s approach this vegan pesto and roasted vegetables menu with 18 substances which are surely easy to receive, and we have to process them at the very least through 10 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Vegan Pesto and Roasted Vegetables:
  1. Take 1 1/2 C of Fusilli Pasta
  2. Get 6-8 of Cherry Tomatoes (This is a topping)
  3. Give 1 of Avacado
  4. Take of Mushrooms (As much as you want)
  5. Make ready of Asparagus (As much as you want)
  6. Give - Broccoli (As much as you want)
  7. You need 2 Tbsp - Olive Oil
  8. Prepare Dash Pink Himalayan Sea Salt
  9. Make ready Dash - Black Pepper
  10. Make ready Vegan Pesto
  11. You need 75 g Cashews (about 3/4 cup)
  12. Give 60 g for Basil Leaves and Stems (about 2 1/2 cups packed)
  13. Provide 5-7 Tbsp - Hot Water
  14. Require 1 Tbsp Olive Oil
  15. Require 1 Tbsp - Lemon Juice
  16. Provide 3 Garlic Cloves
  17. You need 25 g Nutritional Yeast (about 1/4 cup)
  18. Require to taste - Salt
Vegan Pesto and Roasted Vegetables making:
  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.

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