Vegetarian Pasta In A Rose Sauce Recipes

CREAMY VEGAN PENNE PASTA WITH ROSé SAUCE

Steps:

• Preheat the oven to 400°F. Set a large, heavy pot on the stove with the burner set to medium.
• Pour 2 tablespoons of the oil into the pot. Add the onions. Sauté the onions, stirring here and there, until completely translucent and quite soft, about 5 minutes. If they start browning too quickly, lower the heat. Add garlic, chili flakes, salt, and pepper to the pot and stir. Once the garlic is super fragrant, about 45 seconds, add the rosé to the pot. Stir and scrape up any browned bits on the bottom of the pot.
• Once the rosé has reduced by two thirds, add the crushed tomatoes and the whole sprig of basil. Place a lid on top of the pot and bring the sauce to a boil. Once the sauce is boiling, reduce heat so that the sauce is simmering. Simmer the sauce for 30 minutes.
• While the double rosé pasta sauce is simmering, place chopped asparagus on a baking sheet and drizzle with the remaining olive oil. Season with salt and pepper and toss to coat. Spread asparagus out into a single layer and slide the baking sheet into the oven. Roast until just tender, about 17-18 minutes. Set aside.
• Make the savoury cashew cream that will be added to the still-simmering sauce later on. Drain the cashews and place them in an upright blender. To the cashews, add the water, nutritional yeast, and miso. Blend on high until completely smooth and creamy. Set aside.
• Cook pasta according to package directions. One minute before its cooking time is up, reserve a ⅓ cup of the pasta cooking water. Then, add the chopped kale to the pot, pushing it into the water with a spoon. Let the kale wilt for 30 seconds before draining the pasta and kale.
• Once the sauce has simmered for 30 minutes, extract the wilted basil sprig. Add the savoury cashew cream to the sauce and stir. If you would like a smoother sauce, you can blend it in an upright blender, and simply return it to the pot.
• Add the cooked pasta, kale, and roasted asparagus to the pot with the rosé sauce. Stir to combine, adding splashes of reserved pasta water if necessary. It should be creamy and fluid. Serve the double rosé pasta hot with vegan "parmesan," chili flakes, and chopped basil.

EASY ROSé PASTA SAUCE

Steps:

• Cut the garlic into small pieces. Set aside.
• In a skillet, heat the oil over medium-high heat. Add the garlic. Cook it for 1 minute. Do not roast, as this will change the taste of the sauce. Stir a little.
• Add the tomato sauce and stir well.
• Add the parmesan cheese while stirring with a whisk. Mix well.
• Add the cream and stir while bringing to a boil.
• Add salt and pepper to taste. Stir well for about 5 minutes and remove from heat.
• Serve over pasta.

RICH CREAMY ROSé PASTA SAUCE WITH VEGGIES

Steps:

• Cashew Cream (if you don't have any on hand, here's a link to the full recipe).

VEGETARIAN PASTA SAUCE

Steps:

• In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

CREAMY VEGETARIAN PASTA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

TORTELLINI IN CREAMY ROSé SAUCE

Steps:

• Mix cream cheese spread and milk until blended.
• Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.
• Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
• Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.

GLUTEN-FREE VEGAN BAKED PENNE PASTA WITH SPICY ROSE' SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Set aside a 9 x 13 baking dish.

CREAMY ROSé TOMATO BASIL SAUCE (VEGAN)

Steps:

• Soak cashews in hot water for at least 30 minutes.
• Make cashew cream. Add soaked cashews in water to a high powered blender. Add a dash of salt and nutritional yeast. Blend on high for 1-2 minutes until smooth and creamy. Add a few tbsp of water if you need to help blend.
• Pour cashew cream into a bowl and set aside and rinse out blender.
• Heat olive oil in a large saute pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 2-3 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.
• Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.
• Add tomatoes, basil, and red pepper flakes, reduce to a simmer, and cook for 15 minutes until tomatoes are broken apart and super soft, stirring occasionally.
• Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy.
• Pour sauce back into the saute pan and stir in the cashew cream.
• Add lemon juice and more salt and pepper to taste.
• Cook pasta according to package instructions. Reserve 1/4 cup of pasta water.
• Add cooked pasta and pasta water to the pan with sauce. Stir gently to coat the pasta in the sauce
• Portion into bowls, garnish with fresh basil and enjoy with a glass of rosé!

EASY VEGAN ROSé PASTA

Steps:

• In a large pot on medium-high heat, heat oil, and saute garlic, onions, bouillon cubes, basil, oregano, red pepper flakes, and zucchini until onions are soft and translucent roughly 3-5 mins. Add a few splashes of water as needed to deglaze the pan and prevent the garlic from burning.
• To the same pot, add tomato sauce, water, hummus, nutritional yeast, and pasta last. Give the pot a good stir and reduce heat to medium.
• Cover, and cook for 10 mins, stirring occasionally to ensure the pasta isn't sticking to the bottom of the pot.
• After 10 mins, add soy milk, pepper, and artichokes, and cook until pasta is al dente, roughly 5 more mins.
• Taste and season as desired with salt and pepper.
• Stir in arugula, and serve in pasta bowls, garnish with basil, more arugula, pine nuts, and nutritional yeast.

VEGETARIAN PASTA IN A ROSE SAUCE

Steps:

• Bring large pot of water to boil and cook pasta according to directions. In a large heated skillet, add butter. Add onions and cook until transparent. Add mushrooms, cook for approx. 3-5 min. Add vodka and cook until alcohal evaporates. Add peppers and cook for approx. 3 min. Add tomatoes and cook until it begins to boil and add cream. Once cream is hot enough, add spinach and allow to wilt. Add salt and pepper to taste. Add cooked pasta and mix together. Serve with grated parmesan cheese.