Super Fast And Filling Vegetarian Rose Pasta Recipes

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CREAMY VEGAN PENNE PASTA WITH ROSé SAUCE



Creamy Vegan Penne Pasta with Rosé Sauce image

This vegan rosé penne pasta recipe is super creamy and flavourful from a combination of cashews, miso, and rich marinara. Rosé wine makes it flavourful. Easy, tasty, healthy!

Provided by Laura Wright

Categories     Main Course     Sauce     Side Dish

Time 1h

Number Of Ingredients 18

2 tablespoons plus 2 teaspoons olive oil, divided
1 small yellow onion, small dice
2 cloves 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!))
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 and drained
1 cup water
1 tablespoon nutritional yeast
1 tablespoon light miso
¾ lb penne pasta
4 cups chopped Lacinato kale
vegan "parmesan"
extra chili flakes
chopped fresh basil

Steps:

  • Preheat the oven to 400°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.

ROSE PASTA RECIPE | PINK SAUCE PASTA | CREAMY TOMATO PASTA



Rose Pasta Recipe | Pink Sauce Pasta | Creamy Tomato Pasta image

This rosé pasta (pink sauce pasta) recipe is one of my favorite pasta dishes. A great combination of pasta with tomato sauce and pasta with creamy sauce. That makes the best creamy tomato pasta dish. This pasta dish is made with fresh cherry tomatoes, cream, parmesan cheese and more amazing flavors. The best part of this pink sauce pasta that this dish is loved by children and adults alike and it's pretty east to make.

Provided by TheCookingFoodie

Categories     Dinner Recipes     Lunch Recipes     Italian Recipes     Christmas Recipes     Thanksgiving Recipes

Yield 6

Number Of Ingredients 11

300g Pasta of your choice
2 tablespoons Olive oil
2 tablespoons Butter
1 Onion, chopped
3 Garlic cloves, crushed
1kg (35oz) Cherry tomatoes/regular tomatoes
1¼ cups (300ml) Cream
3-4 Basil leaves, Chopped
1/3 cup (30g) Parmesan cheese, grated
Salt to taste
Pepper to taste

Steps:

  • Heat olive oil and butter in a large skillet over medium heat. Add onion and sauté for 5-6 minutes, until lightly golden. Add garlic and sauté for 1-2 minutes.Add halved cherry tomatoes or chopped regular tomatoes to the skillet and cook for 10 minutes over heat. Reduce the heat to medium-low, cook for 50 minutes, stirring occasionally, keep the lid on.If the mixture is too thick, add 1/4 cup of water.When the sauce is almost ready: fill a large pot with water and add 1 tablespoon of salt. Bring to a boil. When boiling add the pasta and cook to al dente according to package directions.While pasta is cooking: To the sauce add cream, chopped basil, parmesan cheese, salt and pepper. Stir and cook for 3-4 minutes.Add drain pasta to the sauce, turn the heat off and toss.Serve!Frequently asked questions:CAN WE MAKE ROSE PASTA WITH STORE BOUGHT TOMATO SAUCE?In this recipe I made this pink sauce pasta with fresh cherry tomatoes, but if you short in time you can use store bought tomato sauce. Just use 500-600 grams of tomato sauce. First cook and onion and garlic, then add the sauce and simmer it for 3-4 minutes, then just add cooked pasta as described in the recipe. You also can use homemade tomato sauce that was made ahead of time.WHAT CREAM SHOULD WE USE?To make the best creamy tomato pasta you can use heavy cream (32%-35%), which make a super-rich pasta. You also can use half&half (10%-125) which make a lighter version of rose pasta. Or, you can use any kind of cream that contains at least 12% fat.HOW TO STORE ROSE PASTA?Rose pasta at it's best at the day of preparation. But you can keep the pasta in the fridge, covered up to 4 days and reheat before serving.

SUPER FAST AND FILLING VEGETARIAN ROSE PASTA



Super Fast and Filling Vegetarian Rose Pasta image

am i really the only one who does this? whenever i make it to feed hungry friends they think i've invented something amazing. seems perfectly logical to me....

Provided by spiritussancto

Categories     European

Time 12m

Yield 2 big bowls, 2 serving(s)

Number Of Ingredients 9

3 cups cooked pasta
3/4 cup alfredo sauce
3/4 cup tomato sauce
3/4 cup Yve's veggie ground round
parmesan cheese
feta cheese
olive
spare vegetables
cheddar cheese

Steps:

  • cook pasta, drain and put back in the pot.
  • add sauces, ground "beef" and whatever extras you like, season to taste. i like some dill and basil and a little fresh black pepper.
  • heat through and serve.

Nutrition Facts : Calories 286.6, Fat 1.7, SaturatedFat 0.2, Sodium 481.4, Carbohydrate 63.5, Fiber 11.5, Sugar 3.9, Protein 6.7

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