Vegetarian Pasta In A Rose Sauce Recipes

CREAMY VEGAN PENNE PASTA WITH ROSé SAUCE

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.

VEGETARIAN PASTA SAUCE WITH MUSHROOMS

Steps:

• Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
• Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
• Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

VEGETARIAN PASTA IN A ROSE SAUCE

Steps:

• Bring large pot of water to boil and cook pasta according to directions. In a large heated skillet, add butter. Add onions and cook until transparent. Add mushrooms, cook for approx. 3-5 min. Add vodka and cook until alcohal evaporates. Add peppers and cook for approx. 3 min. Add tomatoes and cook until it begins to boil and add cream. Once cream is hot enough, add spinach and allow to wilt. Add salt and pepper to taste. Add cooked pasta and mix together. Serve with grated parmesan cheese.