Creamy Vegan Penne Pasta with Rosé Sauce

Created by Laura Wright
5 from 4 votes

This vegan rosé penne pasta recipe is super creamy and flavourful from a combination of cashews, miso, and rich marinara. Rosé wine makes it flavourful. Easy, tasty, healthy dinner!

Overhead shot of finished and styled creamy vegan penne pasta with rosé sauce, asparagus and kale. It is served in a large white bowl and garnished with a big sprig of basil.
Overhead shot of finished and styled vegan rosé pasta with asparagus and kale. It is in an individual serving bowl with a glass of rosé wine to the side.
An overhead shot of all ingredients needed for a pasta recipe, all on top of a blue-ish grey background.
Overhead shot of cut asparagus on top of brown parchment paper, prior to roasting.
Overhead and up close shot of a basil sprig in the middle of some red sauce.

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:

  1. Creamy Avocado Pesto Pasta with Crispy Kale
  2. Truffle Pasta with Balsamic-Roasted Broccoli Rabe
  3. Creamy Olive and Arugula Pesto Pasta
  4. Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes
  5. 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!).

Image shows a colander full of pasta and kale draining in the sink with steam rising up from it.
Overhead shot of a hand pouring vegan cashew cream into a deep red sauce.
Image shows cooked pasta and vegetables being added to a red-ish pink sauce in a wide braiser-type pot.
Image shows a creamy pasta being stirred and combined in a pot.
Overhead shot of finished and styled rosé pasta with asparagus and kale. It is served in a large white bowl.

Creamy Vegan Penne Pasta with Rosé Sauce

This vegan rosé penne pasta recipe is super creamy and flavourful from a combination of cashews, miso, and rich marinara. Rosé wine makes it flavourful. Easy, tasty, healthy!
5 from 4 votes
Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is served in a large bowl.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings 4

Ingredients

  • 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
  • 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
  • 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

FOR SERVING:

Notes

  • 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!

Instructions

  • 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.
05/06/2019 (Last Updated 21/07/2023)
Posted in: autumn, cashews, creamy, gluten free option, kale, main course, pasta, quick, refined sugar-free, roasted, sauce, side dish, spring, summer, tomatoes, umami, vegan, winter

29 comments

Recipe Rating




  • Kate

    This was delicious! I used red wine and made the cream with hemp hearts instead of cashews since that’s what I had on hand, and it worked great, though I imagine cashews would be even richer.

  • Deb

    Is there a standard substitution amount to use plant-based milk instead of the cashew cream? Is it generally equal the amount of water that is used? A bit more…a bit less?

    Thanks!

    • Laura

      Hi Deb,
      Generally you can just go by the volume measurements–especially with an easygoing recipe like this! Here, there’s 1/3 cup cashews and 1 cup of water, so I’d go in qith 1 1/3 cups non-dairy milk of your choice.
      -L

  • Alison

    Where do you find your chickpea miso? I’m also in the Niagara region. Thanks :) Very excited to try this.

    • Laura

      Hi Alison,
      Tradition Miso is available in Canada and makes a chickpea miso. I’ve only been able to find it at certain grocery/health food stores though.
      -L

  • Shawn

    I would like to know if you cooked this meal in a braiser and what size. I’m slowly adding cookware to my kitchen. Love your recipes.

    • Laura

      Hi Shawn,
      I did cook the sauce and finish this pasta in a braiser. Mine is by Staub and holds 4 quarts.
      -L

  • nara

    Thank you so much for this recipe Laura. I have made this more times than I can count and it’s my favourite vegan dish – PERIOD. Love, love, love it!

  • Emily

    This was delicious! Thank you Laura! I made it vegetarian rather than vegan but it worked out super well.

  • Bridget

    Could I use something to substitute for the cashew cream? Maybe cashew milk? I don’t have a blender!

    • Laura

      Your best bet would be an unsweetened non-dairy creamer–something super rich!
      -L

  • Leslie

    Hi, I love cashews but my husband is severely allergic to cashews and almonds. What can I substitute in this recipe to achieve the same effect? Thanks!

    • Laura

      Hi there!
      You could also use soaked macadamia nuts or pine nuts.
      -L

  • Margaret

    I made this yesterday. I used veggie broth instead of wine just FYI. It was really tasty, and easy to cook. This can easily go into the weeknight routine come fall, and would be even easier if I had the sauce already prepared. My husband really enjoyed it too. Thanks for this!

  • Angie

    DELICIOUS!!!

  • Sarah

    I just made this for dinner and it was SO delicious. The sauce tastes exactly like a vodka sauce! I did use a Chardonnay in place of the Rose and Rao’s marinara instead of the tomatoes with some fresh chopped basil mixed in instead of the sprig. Everything else I followed exactly and it was perfection. Thank you for the delicious recipe!

  • mary beth barlow

    This was absolutely amazing and will go into my files under fit for “Company Meals”. Thank you so much for such a beautiful plant based meal!

  • Deeni

    This is so delicious!!! Love it! And so easy to make! I used cabernet sauvignon, because it’s what I had on-hand, but definitely am going to try with rosé next time! Thank you for a great recipe :)

  • Cassie Autumn Tran

    This pasta is so beautiful! I’ve always abstained from alcohol, but it is really fascinating to see how different alcoholic beverages such as champagne, white wine, red wine, and rose can be integrated into recipes. Love the color of the sauce and how much vegetables are packed into the sauce!

  • amy

    Wow…it was such a surprise the taste was way better than i expected…it was absolutely lovely…Thank You …
    it was so tasty and delicate.. will be on our best list..Thank you

    • Laura

      Hi Amy! I’m so glad that you enjoyed the pasta.
      -L

  • Lily

    Why is this called “double” rose? It looks like the rose ingredient is used only once. Sorry to be obtuse… Just want to be sure I don’t miss a step.

    • Laura

      Hi Lily,
      Pasta that has a marinara + cream-based sauce is often called “Rosé Pasta.” In my version here, we’re adding a cashew-based cream to some homemade marinara IN ADDITION to deglazing with rosé wine. I allude to this a bit in the blog post, but perhaps not explicitly enough. Hope this clarifies things.
      -L

      • Lily

        Ah, thank you! Your blog explanation is perfectly adequate. I jumped to the recipe and was shopping for ingredients and was too hasty in asking.

        This was absolutely delicious!

        • Laura

          All good! ;) So glad that you enjoyed it too.
          -L

  • Megan

    This looks delicious! I will be making this ASAP.

  • Taramunda

    I love asparagus so definitely this recipe goes into my “to cook” list. Thanks so much!

    • Erin

      This looks amazing! Is there anything that could be used in place of the miso? The stores around here quit carrying chickpea miso, and my husband is allergic to soy so we can’t use regular miso.

      • Laura

        Can you get coconut aminos where you are? I would add a splash of that and double up the nutritional yeast!
        -L