Vegan Pesto and Roasted Vegetables. For the vegan spinach pesto just blend all ingredients in a mixer or with an immersion blender - we fill first the spinach in the beaker, followed by the olive Serve the pasta with the mushroom ragout and roasted vegetables (salt the vegetables, when they come out of the oven). Vegan.io looks great on mobile devices too! Viewing this page on an iPad?
I don’t know what it is about Italian cuisine but it seems like with their food, they’re able to cast a spell on anyone that tries it! Smoky, flavorful roasted eggplant, zucchini, and peppers are combined with pasta, chickpeas, and a basil-infused vinaigrette in this easy one-pot meal. While the vegetables are cooking, cook the pasta according to package directions. You can have Vegan Pesto and Roasted Vegetables using 18 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Vegan Pesto and Roasted Vegetables
- It’s of Fusilli Pasta.
- It’s of Cherry Tomatoes (This is a topping).
- It’s of Avacado.
- You need of Mushrooms (As much as you want).
- It’s of Asparagus (As much as you want).
- Prepare of Broccoli (As much as you want).
- Prepare of Olive Oil.
- It’s of Pink Himalayan Sea Salt.
- Prepare of Black Pepper.
- You need of Vegan Pesto.
- You need of Cashews (about 3/4 cup).
- You need of Basil Leaves and Stems (about 2 1/2 cups packed).
- It’s of Hot Water.
- You need of Olive Oil.
- Prepare of Lemon Juice.
- It’s of Garlic Cloves.
- It’s of Nutritional Yeast (about 1/4 cup).
- Prepare of Salt.
Drain and add pasta to vegetables, along with chickpeas and olives. 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! The best thing about this recipe is the veggies could easily be substituted to whatever suits your. Pesto with pasta is a classic combination.
Vegan Pesto and Roasted Vegetables instructions
- 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..
- Bring some water to a boil and add in Cashews. Boil for about 15mins. This will soften the cashews so they can blend well..
- Place vegetables on a large baking tray or two. It doesn’t need to be spread apart..
- Once oven is preheated. Place tray of vegetables in the oven and cook for 20mins..
- In a food processor add in softened cashews and some of the hot water slowly as you pulse into a creamy texture..
- 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).
- 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..
- Once Vegetables are done, your pasta should also be done. Drain pasta and rinse with strainer under cold water..
- Add pesto sauce to cooked pasta and mix. Place vegetables on a plate with pasta. Top with chopped tomatoes and avacado..
- Enjoy..
This recipe also includes savory sun-dried tomatoes and roasted zucchini, but you can customize this dish with any of your favorite vegetables. The pesto adds a bright and refreshing flavor to the entrée, and the pine nuts add a buttery creaminess to the sauce. This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour. 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.