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 products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at several public activities also. I am certain you will see lots of people who just like the Vegan Pesto and Roasted Vegetables dishes that you just make.

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

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