Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is served in a large it!
Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is in an individual serving bowl with a glass of rosé wine to the it!
An overhead shot of all ingredients needed for double rosé pasta it!
Overhead shot of cut asparagus, prior to it!
Overhead shot of a basil sprig in double rosé pasta it!

Only the creamiest and DREAMIEST pasta for all of us this week! This one is such a winner/crowd-pleaser/total shocker when you tell people that there’s absolutely zero dairy in it. We get to load this dish up with some nice green vegetables and since we’re using a cute lil’ 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. Rosé is just irresistibly spring-y to me, but red or white wine will also get the job done. This is a forgiving and very casual recipe. It’s hard to screw up if I’m being honest!

This one is 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 sauce. Bring that to a boil, lower to a simmer, add the savoury cashew cream, veg, pasta etc!

I love a healthy sprinkle of vegan “parmesan” on top of this pasta. If you haven’t made this miracle substance yet, you’re in for a treat. It’s not exactly like the cheese obviously, but it’s a nice and 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. Options!

Our spring weather has been all over the place here. Lately it’s been quite cool in the evening, so creamy-dreamy pasta is still on the radar for us. Not complaining! :) Hope you love this one.

Image shows a colander full of pasta and kale draining in the sink, ready to be added to double rosé it!
Overhead shot of a hand pouring vegan cashew cream into double rosé pasta it!
Image shows all cooked double rosé pasta ingredients piled into a pot, ready to be it!
Image shows double rosé pasta being stirred and combined in a it!
Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is served in a large it!


Print the recipe here!
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 Muir Glen. You will especially notice the quality in a recipe like this.

2 tablespoons plus 2 teaspoons olive oil, divided
1 small yellow onion, small dice (about 1 cup diced onion)
2 cloves of 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! or red!)
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
1 cup filtered water
1 tablespoon nutritional yeast
1 tablespoon light miso (I used chickpea miso)
¾ lb penne pasta
1 small bunch lacinato kale, stemmed and chopped (about 4 cups chopped kale)

FOR SERVING: vegan “parmesan” (recipe here), extra chili flakes, chopped basil

Preheat the oven to 400 degrees 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.

  • Taramunda05/06/2019 - 6:35 am

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

    • Erin08/06/2019 - 1:50 pm

      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.ReplyCancel

      • Laura11/06/2019 - 12:47 pm

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

  • Megan05/06/2019 - 7:28 am

    This looks delicious! I will be making this ASAP.ReplyCancel

  • Lily05/06/2019 - 12:10 pm

    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.ReplyCancel

    • Laura05/06/2019 - 2:15 pm

      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.

      • Lily06/06/2019 - 3:24 pm

        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!ReplyCancel

        • Laura07/06/2019 - 7:52 am

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

  • amy05/06/2019 - 7:31 pm

    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 youReplyCancel

    • Laura07/06/2019 - 7:51 am

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

  • Cassie Autumn Tran05/06/2019 - 10:38 pm

    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!ReplyCancel

  • Deeni11/06/2019 - 11:46 pm

    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 :)ReplyCancel

  • mary beth barlow21/06/2019 - 8:25 pm

    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!ReplyCancel

  • Sarah23/06/2019 - 6:23 pm

    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!ReplyCancel

  • […] habit! Check out this dairy free version, this Kale Cobb Salad from Dishing out Health, and this Rose Pasta with Asparagus and Kale from The First Mess to get your kale […]ReplyCancel

  • Angie04/07/2019 - 3:58 pm


  • Margaret15/07/2019 - 9:59 am

    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!ReplyCancel

  • Leslie25/08/2019 - 3:22 pm

    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!ReplyCancel

    • Laura28/08/2019 - 2:31 pm

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

  • Bridget30/09/2019 - 4:58 pm

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

    • Laura01/10/2019 - 3:27 pm

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

  • Emily08/11/2019 - 10:00 pm

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

  • nara30/12/2019 - 2:18 pm

    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!ReplyCancel

  • Shawn19/04/2020 - 1:18 pm

    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.ReplyCancel

    • Laura20/04/2020 - 7:43 am

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

  • Alison01/05/2020 - 8:01 am

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

    • Laura14/05/2020 - 8:25 am

      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.

  • Deb13/05/2020 - 6:17 pm

    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?


    • Laura14/05/2020 - 8:24 am

      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.

Your email is never published or shared. Required fields are marked *