Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan pesto and roasted vegetables. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan Pesto and Roasted Vegetables is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Vegan Pesto and Roasted Vegetables is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vegan pesto and roasted vegetables using 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vegan Pesto and Roasted Vegetables:

1. Get Fusilli Pasta
2. Take Cherry Tomatoes (This is a topping)
3. Make ready Avacado
4. Make ready Mushrooms (As much as you want)
5. Get Asparagus (As much as you want)
6. Take Broccoli (As much as you want)
7. Get Olive Oil
8. Make ready Pink Himalayan Sea Salt
9. Prepare Black Pepper
10. Get Vegan Pesto
11. Take Cashews (about 3/4 cup)
12. Take Basil Leaves and Stems (about 2 1/2 cups packed)
13. Make ready Hot Water
14. Make ready Olive Oil
15. Prepare Lemon Juice
16. Prepare Garlic Cloves
17. Make ready Nutritional Yeast (about 1/4 cup)
18. Make ready 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’s going to wrap it up for this exceptional food vegan pesto and roasted vegetables recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!