Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is served in a large bowl.
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 side.
An overhead shot of all ingredients needed for double rosé pasta recipe.
Overhead shot of cut asparagus, prior to roasting.
Overhead shot of a basil sprig in double rosé pasta sauce.

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 pasta.
Overhead shot of a hand pouring vegan cashew cream into double rosé pasta sauce.
Image shows all cooked double rosé pasta ingredients piled into a pot, ready to be stirred.
Image shows double rosé pasta being stirred and combined in a pot.
Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is served in a large bowl.


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.

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