Vegan Pesto Primavera Pasta with Roasted Vegetables

Vegan Pesto Primavera Pasta with Roasted Vegetables

Recipe type: Vegetarian Main Dish
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 4-5

• 1 onion, diced
• 1 red pepper, diced
• 1 bunch asparagus cut into bite size sections
• 1 zucchini, diced
• 6 mushrooms, diced
• 1 1/2 cups cherry tomatoes, cut in half
• Salt and pepper to taste
• 3 cups dried pasta of your choice

1. Preheat oven to 400F
2. Place the onion, pepper, asparagus, zucchini, mushrooms and cherry tomatoes in a large bowl and toss with 4 Tbsp olive oil, salt and pepper to taste.
3. Spread onto the baking sheet and bake for 30-45 minutes or until soft, stirring every 10 minutes.
4. While the vegetables are roasting, cook the pasta as directed on the package, drain and set aside.
5. Add the cooked vegetables, pasta, and pesto in a large pan and mix.
6. Heat the vegetables, pasta and pesto on medium heat and then serve.

Vegan Basil Pesto Ingredients
• 6 Tbsp pine nuts
• 4 garlic cloves
• 4 cups basil, packed
• 4 Tbsp olive oil
• 4 Tbsp water
• 2 Tbsp lemon juice
• 2 Tbsp nutritional yeast
• Salt and pepper to taste

Pesto Instructions
1. Toast the pine nuts in a dry saucepan on high heat for 1-2 minutes, stirring constantly until golden brown. Remove from the pan and set aside to cool.
2. Place the garlic in the food processor and pulse until minced. Add the basil, olive oil, water, toasted pine nuts and pulse until minced. Add the lemon juice, nutritional yeast and salt and pepper and pulse until smooth.

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