Recipe: Delicious Vegan Pesto and Roasted Vegetables

Vegan Pesto and Roasted Vegetables. Having the pesto itself, on hand, makes for great last-minute roasted vegetable side dishes, hearty wraps and other delights. If you're not vegan, it's also great with grilled meats. Add salt and pepper and mix it all up.

Swirl it into a soup, like my Carrot Ginger Soup. Top it onto a grain bowl, or mix it with cooked farro, quinoa, or couscous for a hearty side dish. How do you like to use vegan pesto? You can cook Vegan Pesto and Roasted Vegetables using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vegan Pesto and Roasted Vegetables

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

Blend until finely chopped, then stream in olive oil and continue to blend until pureed. Season with salt and pepper to taste. Add pasta back into the pot. Pesto pasta is one of the quickest, easiest meals you can pull together, and this recipe is no exception.

Vegan Pesto and Roasted Vegetables step by step

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..

That's it-dinner's on the table in about half an hour. Let's break it down, step by step. Vegan Roasted Vegetable Chickpea Lentil Pasta with Arugula Pesto This Vegan Roasted Vegetable Chickpea Lentil Pasta with Arugula Pesto is "a perfect celebration of early fall: sweet and hearty thanks to the squash, but brightened up with the summery flavor of fresh pesto and the crisp bite of raw arugula." A tasty Mediterranean style gnocchi sheet bake with roasted vegetables, feta and a pesto dressing. Either vegan or vegetarian feta can be used or you can leave it out if you prefer. Prepare Roasted Veggies: Lightly spray a large baking sheet with nonstick spray, then top with tomatoes, zucchini, and yellow pepper.