Only the creamiest and DREAMIEST vegan pasta recipes for us! This creamy number with rosé sauce is such a winner. People are shocked when they find out that there’s zero dairy in this. I like to load this pasta up with some nice green vegetables too. Since we’re using only a third of a cup of rosé in the sauce, there’s plenty leftover to enjoy with dinner. So. Many. Wins!
Since we’re using rosé for some bright acidity in the tomato-based sauce and since we’re also going classically creamy with a savoury cashew cream (with miso and slightly cheesy nutritional yeast) added at the end, we’ve got DOUBLE rosé action for this pasta.
The rumours are true: this dish is mostly an excuse to drink wine. You could also use white wine in this recipe. This is a forgiving and very casual recipe. It’s hard to screw up if I’m being honest!
This recipe is cooked and ready in about 45 minutes because we make our own red sauce base from scratch. You could have it in 30 minutes if you skip that step. Just sauté the onion in the olive oil, deglaze the pot with the rosé and reduce a bit, and then add a 24oz jar of pre-made marinara. Bring that to a boil, lower to a simmer, add the savoury cashew cream etc.! If you’re skipping the roasted vegetables, this recipe is made entirely on the stovetop.
More Creamy Vegan Pasta Recipes:
- Creamy Avocado Pesto Pasta with Crispy Kale
- Truffle Pasta with Balsamic-Roasted Broccoli Rabe
- Creamy Olive and Arugula Pesto Pasta
- Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes
- Creamy Miso Pasta with Brussels Sprouts
I love a healthy sprinkle of vegan “parmesan” on top of this pasta. If you haven’t made this miracle ingredient yet, you’re in for a treat. It’s not exactly like the cheese obviously, but it’s a lovely salty sprinkle with a hint of cheesy flavour. I have recipes for an almond-based one here, a cashew-based one here, and even a super deluxe pine nut-based one here.
Hope you give this super satisfying recipe a try! This is truly the kind of food that I love to make on a regular basis—of which you can find more of in my cookbook ;). Just hearty, cozy, and seasonally adaptable, depending on what vegetables you feel like throwing in (or not!).
Creamy Vegan Penne Pasta with Rosé Sauce
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1 small yellow onion, small dice
- 2 cloves garlic, minced
- ½-1 teaspoon dried chili flakes, or to taste
- sea salt and ground black pepper, to taste
- ⅓ cup rosé wine (or white wine!)
- 1 28-oz can crushed tomatoes
- 1 sprig of basil, plus extra
- ½ lb asparagus, woody ends trimmed and remaining stalks cut into 2-inch pieces
- ⅓ cup raw cashews, soaked for at least 2 hours and drained
- 1 cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon light miso
- ¾ lb penne pasta
- 4 cups chopped Lacinato kale
- vegan “parmesan”
- extra chili flakes
- chopped fresh basil
- I used a mix of whole wheat and chickpea pasta for mine. Whatever pasta you decide on, it’s key to reserve at least a ⅓ cup of the pasta cooking water before adding the chopped kale and draining!
- Chard, spinach, and even beet greens would all be great substitutes for the spinach.
- My go-to canned tomato brand is Bianca DiNapoli. You will especially notice the quality in a recipe like this!
- 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.