How to Make Delicious Vegan Pesto and Roasted Vegetables

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Vegan Pesto and Roasted Vegetables. 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. Topbar Social Icons This Roasted Vegetable Pasta combines chewy, satisfying pasta with the rich, full flavors of roasted veggies.

Vegan Pesto and Roasted Vegetables This easy recipe features a delicious cilantro pesto recipe that's vegan friendly and has lots of other uses beyond pasta, too. There are so many creative ways to use cilantro, and this Cilantro Sauce is a fave your whole family will love! Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. 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. It's 1 1/2 C of Fusilli Pasta.
  2. It's 6-8 of Cherry Tomatoes (This is a topping).
  3. Prepare 1 of Avacado.
  4. It's of Mushrooms (As much as you want).
  5. Prepare of Asparagus (As much as you want).
  6. It's of Broccoli (As much as you want).
  7. You need 2 Tbsp of Olive Oil.
  8. You need Dash of Pink Himalayan Sea Salt.
  9. It's Dash of Black Pepper.
  10. Prepare of Vegan Pesto.
  11. It's 75 g of Cashews (about 3/4 cup).
  12. You need 60 g of Basil Leaves and Stems (about 2 1/2 cups packed).
  13. Prepare 5-7 Tbsp of Hot Water.
  14. You need 1 Tbsp of Olive Oil.
  15. You need 1 Tbsp of Lemon Juice.
  16. You need 3 of Garlic Cloves.
  17. You need 25 g of Nutritional Yeast (about 1/4 cup).
  18. It's to taste of Salt.

Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve. Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper.

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..

ROASTED VEGETABLE OPTION FOR VEGAN PESTO PASTA RECIPE. If you don't have the time to stand over the stove, by all means, roast your vegetables. This vegan pesto pasta recipe with roasted fall vegetables is an easy and comforting weeknight dinner. Use any seasonal vegetable you like, but this combination of carrots, delicata squash and brussels sprouts is especially tasty for cold weather months! Allow veggies to cool a couple of minutes.