Pasta al pesto vegano

Ingredienti

• 1 medium zucchini (sliced into half moons)
• 8 ounces mushrooms (sliced)
• 1 bell pepper (chopped)
• 10 ounces cherry tomatoes (sliced)
• 1 tablespoon olive oil
• salt/pepper
• 2 cups packed fresh basil
• 1/4 cup pine nuts
• 2 large cloves garlic (peeled and chopped)
• 2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 12 ounces dried rigatoni

Preparazione

1. 1

   --- Make the roasted vegetables ---

2. 2

   Preheat the oven to 400F. Toss the vegetables (zucchini, mushrooms, bell pepper and tomatoes) with olive oil and a generous pinch of salt and pepper. Spread into a baking sheet and roast until tender, about 20-25 minutes.

3. 3

   --- Make the vegan pesto ---

4. 4

   Place the basil, pine nuts, garlic, lemon juice, nutritional yeast and salt into the base of a food processor. Pulse until mostly chopped, then with the motor running, drizzle in the olive oil until a chunky pesto forms. Season to taste, adding more salt as desired.

5. 5

   --- Make the pasta ---

6. 6

   Heat a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package directions. Drain, reserving 1/4 cup pasta water.

7. 7

   --- Assemble ---

8. 8

   Toss the pasta with prepared pesto and roasted vegetables. If needed, add in a tablespoon or two of pasta water to help combine.