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Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Tomato Cream Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. Soyfree Recipe. Can be gluten-free, nut-free Jump to Recipe
I have been craving a variety of pasta sauces and dishes lately. This Rose sauce comes together really quickly, is silky, creamy, tomatoey, herby and just perfect for a Spring Dinner or lunch.
I roasted up some veggies that I had to use up with garlic and olive oil to top the pasta. Use whichever veggies you like. Roasted cauliflower or broccoli, asparagus and others will work as well. While the veggies, roast, cook the pasta and blend the rose sauce. The sauce uses tomato sauce, herbs, cashews all blended to make a quick silky sauce. It can also be made nut-free, see recipe notes section for option. I love a crisp breadcrumb, garlic, parm topping on this dish. The crisp sprinkle over creamy sauce is amazing!
Serve warm with pasta of choice and topping as roasted veggies, vegan parm/garlic breadcrumb, pepper flakes and fresh basil.
If you try this recipe, do let me know how you liked it, served it or other notes suggestions in the comments below.
More amazing Pasta from the blog
- Garlic Pasta with Cajun Cauliflower – super popular
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz, baked over pasta
- Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage . so good.
- Black pepper Mac and Cheese with Potato Carrot Cheese Sauce
- Chickpea Chorizo, Quinoa shells in tomato sauce. GF
- Sundried tomato and basil with spaghetti squash pasta.GF
- Fajita Chickpea Pasta. Gf option
To make this higher protein, add some black pepper chickpeas from my Roasted Red pepper sauce pasta post! Whats your current favorite pasta/sauce?
Vegan Rose Sauce Farfalle Pasta with Roasted Veggies.
Ingredients
Roasted Veggies:
- 2-3 Carrots
- 1 zucchini
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp basil
Pasta + Sauce:
- 6 to 7 oz farfalle, , use gluten-free pasta if needed
- 10 to 12 oz tomato sauce, , (about 1 cup ) or puree tomatoes and use 1 cup of the puree
- 1/3 cup cashews (soaked for 15 mins if needed), 1/4 to 1/3 depending on the creaminess you want
- 2 tsp flour, , use rice flour for gluten-free
- 1 tsp onion flakes or 1/4 cup sauteed onion
- 3/4 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp dried basil, or a few fresh basil leaves
- 1/4 tsp sage
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/8 tsp white pepper or black pepper
- 1 cup, water or broth divided
- More fresh or dried basil and red pepper flakes for garnish
Instructions
- Toss the sliced veggies in oil or rub the oil. ( use aquafaba to make without oil)
- Add the herbs, spices and toss to coat. Spread in a single layer on a baking sheet. Bake at 400 degrees F for 20 to 25 mins
- Optional Breadcrumb topping: Mix the 3 tbsp breadcrumbs, 1/4 tsp garlic, 1/4 tsp salt, 1 tsp nutritional yeast, 1 tsp extra virgin olive oil and red pepper flakes to taste in a small baking dish. Place the dish in the oven in the last 8 minutes of baking.
- Prepare the pasta according to instruction on the package. Drain, rinse in cold water and set aside.
- Blend the tomato sauce with the rest of the ingredients . Use 1/2 cup water or broth to rinse out the tomato sauce can/bottle and add to the blender. Blend until smooth. See notes to make this nut-free
- Pour the sauce into a skillet. Use 1/2 cup water or broth to rinse the blender and pour into the skillet. Bring to a boil stirring occasionally. Taste and adjust flavor. Depending on the tomato sauce used, you might need more herbs if it sauce was unseasoned. Add some more non dairy milk or water to adjust consistency if needed.
- Fold in the pasta. cook for a minute and let it sit for another 2 minutes before serving.
- Serve with the roasted veggies and breadcrumbs. Some fresh basil, pepper flakes and vegan parm make a great garnish.
Notes
Or use silken tofu instead of cashews Nutrition is 1 of 3 serves
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this and it was quite good, although I would have liked it better with a fresh salad instead of roasted vegetables. Pingback: https://tmifood.wordpress.com/2018/06/01/pasta-in-rose-sauce-with-roasted-vegetables/
great! a side salad works well
After having had my eye on this for the last month, my daughters made this for me for Mother’s Day. It was absolutely delicious, and will definitely be on our “repeat” menu. Thank you! Restaurant-worthy for sure.
That is so awesome! Happy mothers day!
Looks good, but why is it called rose sauce?
(Recipe not rated because I haven’t made it yet.)
for the color i think. i dint name it. its called so.
This looks so delicious, I love simple pasta dishes and vegan ones are even better! I will definitely be giving this a go with some gluten free pasta and if the comments and your description are anything to go by then I know I am in for a treat!
I made this with fresh tomatoes, and the color on this was so beautiful. It was so creamy with just that small amount of cashews.. It also went together very easily. I made it the rose sauce the night before, planning to do the roasted veggies and bread crumb topping the next day and put it all together for dinner, but I was so wiped out after work, so I had just the rose sauce on pasta and it was so good just like that. It feels so great to eat REAL FOOD, healthy food. Thanks a million. I honestly don’t know if I would have been able to stick with veganism had I not found your Indian cookbook and your website.
Thank you for the wonderful words Ama. I am so glad you loved it and love the recipes from my book! ❤️❤️
Thank you so much for yet another fantastic recipe! I can’t get over how delicious this is! My boyfriend is super skeptical of pink sauces and is inhaling this I write this. This will definitely become a staple in our house!
yay!
The colors in this dish are so beautiful, especially the vibrant red of the sauce and the slightly purplish hue from the mushrooms! I am really excited to try the sauce with black bean spaghetti!
Amazing! So Creamy and luscious! I served it with with the black pepper chickpeas which were perfect combination
I’m a little confused on the sauce part. 10 to 12 ounces of tomato sauce and then 1 cup of sauce? Does that mean tomato sauce and then an additional cup of jarred spaghetti sauce? Can you clarify? I’ looking forward to making this tonight. Thank you 😉
its either 10 oz or 1 cup. 10 oz will fill up a cup.
Thank you!!
Richa, this looks awesome with two of my favorites: sauce and roasted veggies. I’ll definitely be cooking this next week! Thanks Richa.
awesome! thanks!