Posted @withregram • @plant_based.recipes By @cookingforpeanuts
?Roasted Gnocchi Burst-Tomato Pasta with Cashew Pesto ? Air-fryer friendly. No saucepan required. Easy peasy. ✅Serves 4 Ingredients: ✅2/3 cup cashews (soaked in hot water for 30 minutes if no high-speed blender) ✅Extra-virgin olive oil cooking spray or drizzle of olive oil ✅2 pints (1 1/2 pounds) cherry or grape tomatoes (or 1 quart min Roma tomatoes) ✅4 garlic cloves, unpeeled ✅2 cups fresh basil leaves ✅1/3 cup extra-virgin olive oil plus more as needed ✅2 teaspoons fresh lemon juice ✅1/3 cup vegan parmesan or nutritional yeast ✅Salt and freshly ground black pepper, to taste ✅2 (12-ounce) packets frozen gnocchi (or 1 (16-ounce packet pasta) ✅Notes: ✅If you don’t own a high-speed blender, soak the cashews in boiled water for 30 minutes. Drain and set aside.) ✅Preheat the oven to 400ºF if you do not own an air-fryer. ✅If you are using pasta, cook the pasta according to the directions on the packet until al dente. ✅Spray the tomatoes and garlic with oil. Air-fry at 400º for about 5 minutes, or roast for 15 minutes, until the tomatoes burst. ✅Spray the frozen gnocchi, if using, with cooking spray and cook at 400ºF in the air-fryer for about 7 minutes, or until golden brown, tossing halfway. Or roast in the oven for about 12 minutes, or until golden brown. ✅Remove the skin from the garlic. ✅Transfer the cashews, basil, garlic, olive oil, parmesan, and lemon juice to a blender. Add 2 tablespoons water. Blend on high until smooth, adding more olive oil or water until the desired consistency. Season with salt and pepper. ✅Optional: Transfer the pesto and tomatoes to a small saucepan and cook over medium-low heat, mixing the tomatoes into the pesto, until warmed through. ✅Serve the gnocchi with the tomatoes and pesto.
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