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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.
Thank you for including a nut free option! I am always at a loss as to how to get creamy without cashew. I am excited to try the zucchini / pumpkin seed combo!
very welcome, let me know how you like it
This dish was amazingly delicious!! I only had broccoli so I roasted that with the aquafaba as you suggested and threw in the chickpeas. The whole family loved it. Thank you for another delicious recipe! I am working my way through your cookbook, Everyday Kitchen, and blog and love it all!
was very good.!
thanks
This was delicious! I did it for dinner and both my husband (who usually likes his pasta naked with just a bit of butter) and my 16mo toddler ate it very happily! I was so creamy and delicious. I added WAY more garlic than the recipe though because we love garlic and it was super rich. Also, I used tomato paste instead of sauce so I added a bit of cashew milk until I reached the perfect consistency. I will do it again for sure!
So glad you enjoyed this!
Made it, came out really well
Thank you 😀
Loved this; I think with just a pinch more chilli this will replace my favourite Mascarpone Arrabiata! I pureed the roasted vegies through the sauce because I didn’t feel like a variety of textures tonight, delicious!
I am confused as to what kind of sauce we should use. Just pureed tomatoes, or a premade jarred pasta sauce?
just purred tomatoes. you can also use pasta sauce
Such a fabulous recipe! LOVED IT!! The hubs didn’t even know it was dairy free! Hehe what a WIN, thanks Richa!
yay!!
This is really nice, with a good robust flavour. I made it using an Australian size tin of tomatoes, and included sauted onions and garlic, and used pulse pasta, but otherwise followed the recipe. Thanks!
“Mmmmmm. Mom, can you make this again?!”
wow, this was a hit with my kids! Hubby and I loved it, too. Added some tofurky Italian sausage but really didn’t need it. Used zuchinni, multi color carrots and cauliflower. Wish I’d roasted more carrots. So delicious and easy for a weeknight. Thanks, RIcha!!