Vegan Pesto and Roasted Vegetables

Name: Vegan Pesto and Roasted Vegetables
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 C Fusilli Pasta; 6-8 Cherry Tomatoes (This is a topping); 1 Avacado; Mushrooms (As much as you want); Asparagus (As much as you want); Broccoli (As much as you want); 2 Tbsp Olive Oil; Dash Pink Himalayan Sea Salt; Dash Black Pepper; 75 g Cashews (about 3/4 cup); 60 g Basil Leaves and Stems (about 2 1/2 cups packed); 5-7 Tbsp Hot Water; 1 Tbsp Olive Oil; 1 Tbsp Lemon Juice; 3 Garlic Cloves; 25 g Nutritional Yeast (about 1/4 cup); to taste Salt

S Man @smandes

Simple, Delicious and Vegan. Pasta can be subbed for a gluten free version (I used Trader Joe's Brown Rice and Quinoa Fusilli Pasta)

S Man @smandes

Simple, Delicious and Vegan. Pasta can be subbed for a gluten free version (I used Trader Joe's Brown Rice and Quinoa Fusilli Pasta)

Saved

Ingredients

2 servings

1 1/2 CFusilli Pasta
6-8Cherry Tomatoes (This is a topping)
1Avacado
Mushrooms (As much as you want)
Asparagus (As much as you want)
Broccoli (As much as you want)
2 TbspOlive Oil
DashPink Himalayan Sea Salt
DashBlack Pepper
Vegan Pesto
75 gCashews (about 3/4 cup)
60 gBasil Leaves and Stems (about 2 1/2 cups packed)
5-7 TbspHot Water
1 TbspOlive Oil
1 TbspLemon Juice
3Garlic Cloves
25 gNutritional Yeast (about 1/4 cup)
to tasteSalt

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Steps

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.