Easiest Way to Make Appetizing Vegan Pesto and Roasted Vegetables

Vegan Pesto and Roasted Vegetables. Toss the vegetables (zucchini, mushrooms, bell pepper and tomatoes) with olive oil and a generous pinch of salt and pepper. Place the basil, pine nuts, garlic, lemon juice, nutritional yeast and salt into the base of a food processor. Wash and prep the vegetables: Chop the zucchini and squash into half moons or quarters.

This roasted vegetable sandwich is delicious, and the quick pea pesto gives it an extra awesome taste. It's perfect for a picnic or lunch. Make it in the oven or on Vegan Pesto and Roasted Vegetables. You can have Vegan Pesto and Roasted Vegetables using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vegan Pesto and Roasted Vegetables

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

Here is how you cook that. Ingredients of Vegan Pesto and Roasted Vegetables. Prepare of Mushrooms (As much as you want). 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. 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. Pesto Roasted Vegetable Salad - Chop veggies and place on top of mixed greens.