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Roasted Summer Veggies with Vegan Basil Pesto

Prep Time30 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Italian
Servings: 5

Ingredients

  • 1 red pepper chopped
  • 1 ear corn kernels removed
  • 1 red onion chopped
  • 1 yellow squash chopped
  • 1 zucchini squash chopped
  • 3 cups basil
  • 2 cloves garlic
  • 1 tbsp nutritional yeast
  • 1/4 cup good quality olive oil
  • 1/4 cup mixture of almonds and cashews
  • 1 tsp Italian seasoning
  • 3-5 tbsp water

Instructions

Roast the Veggies

  • Preheat the oven to 400° F
  • Lay all veggies on a sheet pan and drizzle with olive oil
  • Season with sea salt and Italian seasoning
  • Roast for 20-25 minutes until cooked and slightly browned

Make the Pesto

  • In a food processor, combine basil, garlic, nutritional yeast, nuts and 1 tsp salt
  • To start with, you can add 1/4 cup olive oil and 3 tbsp salt. If no oil, you can replace with water or vegetable broth.
  • Pulse to combine, adding water as necessary
  • Taste and adjust salt to taste.

Assemble Pasta

  • Cook Pasta according to directions, ensuring to salt the pasta water well.
  • Combine pasta, veggies and pesto. Mix well.
  • Garnish with basil, nutritional yeast or Parmesan (If not vegan)

Notes

Optional: Add 1 cup spinach to the pesto for added color boost and nutrition