Creamy Pesto Pasta with Roasted Vegetables
Indulge in a rich and satisfying Italian dinner with this creamy pesto pasta. Roasted vegetables add a delightful smoky flavor to each bite, while the velvety homemade cashew cream enhances the creaminess. This vegan and gluten-free dish is a true crowd-pleaser that will leave everyone wanting more.
ingredients
- 8 ounces gluten-free pasta
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup fresh basil leaves
- ½ cup raw cashews, soaked in water
- 2 garlic cloves
- ¼ cup nutritional yeast
- ¼ cup lemon juice
- ¼ cup vegetable broth
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss the zucchini, red bell pepper, broccoli, and cauliflower with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender and slightly charred.
- 3.
Cook the gluten-free pasta according to the package instructions. Drain and set aside.
- 4.
In a blender, combine the basil leaves, soaked cashews, garlic cloves, nutritional yeast, lemon juice, vegetable broth, salt, and black pepper. Blend until smooth and creamy.
- 5.
In a large pan over low heat, warm the cashew cream and add the cooked pasta. Stir well to coat the pasta in the creamy sauce.
- 6.
Finally, add the roasted vegetables to the pan and gently toss everything together until well combined.
- 7.
Serve hot and garnish with some fresh basil leaves.
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