Vegan Squash Pesto Food

EASY SPAGHETTI SQUASH RECIPE WITH PESTO

Steps:

• Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
• Allow the squash to cool slightly, then use a fork to scrape out the squash into "spaghetti" strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
• In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)

VEGAN KALE PESTO PASTA

Steps:

• Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
• Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it's too thick.
• Cook the pasta following pack instructions, then toss with the pesto and serve.

INSTANT POT® VEGAN SPAGHETTI SQUASH WITH PESTO

Steps:

• Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
• Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.

PESTO ZUCCHINI ROSETTES

Steps:

• Thaw one sheet of puff pastry for 40 minutes. You'll only be using about ⅓ of a sheet for this recipe.
• Use a knife or kitchen scissors to cut about a 2"x 2" square of puff pastry. Flatten it a bit with your fingers to make it a 2½ " x 2½" square.
• Grease 6 cups of a cupcake tin with a tiny bit of olive oil. Lay 6 puff pastry squares into each, pressing them to the edges on the bottom.
• Spoon 1 teaspoon of Boursin cheese into each cup, and flatten it down to cover the bottom.
• In a small bowl, add 2 tablespoons olive oil, 2 teaspoons white balsamic vinegar and 1 teaspoon pesto. Add a sprinkle of garlic powder and stir. Set aside.
• Use an apple peeler to make thin strips of 1 green zucchini and 1 yellow zucchini, making sure each strip has green or yellow edges as best you can. Once you get to the seeds, flip so you can get more strips easily. You'll want about 12 strips of each. Slice each strip in half of both the green and yellow zucchini.
• Preheat oven to 375 F. (190 C.)
• On a plate, pour half of the pesto mixture. Dip 1 strip of the green and 1 strip of the yellow in the mixture, coating both sides. Lay one strip on top of the other, hold one end, then wrap them into a rose.
• Place the rose onto the plate, dip another strip into pesto-oil and wrap it around the rose. Continue, alternating colors until you have a rose that will fit perfectly into the pastry - about 4 strips of each color.
• Place your rosette into a pastry cup, and press it down gently into the cheese. Repeat the process until 6 cups are filled. Sprinkle with salt and pepper. Bake for 30 minutes. Allow to cool for 5 minutes, and serve.

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Steps:

• Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
• Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
• Toss with 1 pound cooked pasta and enjoy!

VEGAN SQUASH PESTO

Steps:

• Blend yellow squash, walnuts, basil, spinach, garlic, salt, and cayenne pepper together in a blender until smooth.

HOMEMADE VEGAN PESTO

Steps:

• Place cashews in a bowl; cover with boiling water. Let soak for 30 minutes; drain. Place cashews in a food processor with the next five ingredients (through salt). Cover and process until nearly smooth, adding plant milk 1 tablespoon at a time to reach desired consistency, and stopping to scrape sides of the processor as needed.
• To serve, toss 2 tablespoons of pesto with every 1 cup of hot cooked pasta. Or use as directed in recipes. Transfer extra pesto in an airtight container. Cover surface with plastic wrap; chill up to 2 days.