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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.
Made this last night and really enjoyed it. Used a tin of chopped tomatoes for the tomato sauce and just added a little more salt and pepper at the end. I used carrots and butternut squash for the roasted veg part. Really straightforward and delicious!
yay!
This pasta dish along with so many other recipes have made my vegan cooking better than ever. By far each recipe sent on my email gets better and better. Thanks Richa for sharing. Would love more instant pot recipes for pasta dishes. 🙂
Thanks Nikki! Yes there are some IP pasta recipes going into my next book 🙂
I used fresh onion, garlic, herbs, 2 fresh tomotoes, red pepper, 26 oz crushed tomatoes. Sauted in olive oil. I tripled the recipe, then blended it with the cashews. This sauce was reminiscent of a vodka sauce. I did top off with a 1/4 cup of red wine. My husband devoured it. I served it freshly choped tomatoes and basil.
awesome! yes you can definitely add in some vodka or wine.
How much wine
1/4 cup
Tried it and we all loved it including my 5 year and 1 year old ☺️! The only thing was it came out a bit dry and I used sautéed onions because of which the sauce smelled a bit raw and I had to keep it in the stove a little longer.
by Dry do you mean the sauce thickened a bit more? just add some non dairy milk to thin it out. The pan, cooking time etc will thicken the sauce differently. Adjust it during simmering or when reheating.
Hi what does the rice flour do to the dish?
its missing a , Use 2 tsp regular white flour or rice flour if making glutenfree
This was just delicious! I used cashew milk instead of the water/broth. Very creamy and filling with a green salad.
awesome!
Loved this dish. I sauteed zucchini, red onion and tomato in water instead of roasting them. This will definitely be a keeper. Thank you for all of your great recipes!
What can I use in place of nutritional yeast?
Omit it. Some vegan Worcestershire sauce or miso 1/2 tsp will work to add a cheesy flavor.
Love this recipe, already made it twice in the past week. Your recipes are the best and have made being vegan this past year much easier and delicious!
thats awesome!!
We love this recipe! On my rotation! I double the sauce and use 4 zucchini 🙂