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


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


  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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