Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegan pesto and roasted vegetables. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vegan Pesto and Roasted Vegetables is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Vegan Pesto and Roasted Vegetables is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook vegan pesto and roasted vegetables using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegan Pesto and Roasted Vegetables:

1. Prepare 1 1/2 C Fusilli Pasta
2. Prepare 6-8 Cherry Tomatoes (This is a topping)
3. Get 1 Avacado
4. Get Mushrooms (As much as you want)
5. Take Asparagus (As much as you want)
6. Prepare Broccoli (As much as you want)
7. Make ready 2 Tbsp Olive Oil
8. Prepare Dash Pink Himalayan Sea Salt
9. Make ready Dash Black Pepper
10. Make ready Vegan Pesto
11. Prepare 75 g Cashews (about 3/4 cup)
12. Get 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. Take 1 Tbsp Lemon Juice
16. Get 3 Garlic Cloves
17. Get 25 g Nutritional Yeast (about 1/4 cup)
18. Prepare to taste Salt

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.

So that is going to wrap it up for this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!