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The only Vegan Pesto recipe you'll ever need! There are many vegan versions of green pesto I've tried over the years (hello, vegan kale pesto) but after I tried this one, I think I found the best one. Pesto with pasta is a classic combination.

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Alright, don’t linger, let’s task this vegan pesto and roasted vegetables menu with 18 elements which are absolutely easy to have, and we have to process them at the very least through 10 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients for Vegan Pesto and Roasted Vegetables:

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

We'll serve these at room temperature. Pour the pesto over your vegetables and toss them to coat. If you went wild with the amount of veggies, and they look a little dry, feel free to add another glug of olive oil, white wine vinegar, and. This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour.

Vegan Pesto and Roasted Vegetables 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.

This recipe takes this method to the next level by adding delicious pesto to the mix. Pesto gives a wonderfully rich texture to this quick veggie side dish - and adds an Italian flavour to Sunday. I usually make my own pizza dough when I'm making a pizza from scratch, but I noticed my local supermarket have a fresh ready rolled pizza dough in their chilled section beside the pastry and decided to give it a go. Now I'm not saying I only ever make pizza from scratch, do any of us? But instead of just a basic pesto pasta I added in a few fresh vegetables, roasted them so they got nice and sweet, and tossed them in the pasta along with the pesto!

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