Vegan Pesto and Roasted Vegetables
Vegan Pesto and Roasted Vegetables

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

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

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