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Before you jump to Vegan Pesto and Roasted Vegetables recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Eat.
One thing that some of you may already know is that by ingesting the right foods can have a substantial effect on your health. It’s also advisable to realize that there are foods that you’ll want to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. The foods that you receive from these fast food places are generally foods that are extremely unhealthy, loaded with fat and generally have little to no nutrition. You will be pleased to know that we are going to let you know a few of the foods that you need to be consuming every day.
Nuts and various seeds is a much better option when you are searching for a quick snack to enjoy. One of several health benefits of these nuts and seeds is the Omega-3 and Omega-6 that can be found in them. These fatty acids are vital to helping your body produce the proper quantities of hormones your body needs for a healthy lifestyle. A few of these hormones that are needed are only able to be created by having these fatty acids in your diet.
By simply following a few of the suggestions above you will see that you will end up living a healthier life. The pre packaged processed foods that you can find in any store is also not good for you and alternatively you should be cooking fresh nourishing foods.
We hope you got benefit from reading it, now let’s go back to vegan pesto and roasted vegetables recipe. To make vegan pesto and roasted vegetables you only need 18 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Vegan Pesto and Roasted Vegetables:
- Get 1 1/2 C Fusilli Pasta
- Provide 6-8 Cherry Tomatoes (This is a topping)
- Prepare 1 Avacado
- Provide Mushrooms (As much as you want)
- You need Asparagus (As much as you want)
- Get Broccoli (As much as you want)
- You need 2 Tbsp Olive Oil
- Get Dash Pink Himalayan Sea Salt
- Provide Dash Black Pepper
- Prepare Vegan Pesto
- Take 75 g Cashews (about 3/4 cup)
- Prepare 60 g Basil Leaves and Stems (about 2 1/2 cups packed)
- Prepare 5-7 Tbsp Hot Water
- Use 1 Tbsp Olive Oil
- Provide 1 Tbsp Lemon Juice
- Use 3 Garlic Cloves
- Get 25 g Nutritional Yeast (about 1/4 cup)
- Prepare to taste Salt
Instructions to make Vegan Pesto and Roasted Vegetables:
- 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.
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