If you want a comforting meal for those chillier days ahead of us, I’ve got you covered with this easy rose pasta sauce. This vegan pasta recipe takes less than an hour to make, it’s simple and beyond delicious. This vegan rose sauce is loaded with garlic, cherry tomatoes, nutritional yeast and cashew cream. The cashew cream adds a smoothness and richness that will have you begging for seconds.
Why You’ll Love This Vegan Pasta Sauce
- This vegan pasta sauce only uses 8 ingredients.
- This rose spaghetti can be made in 40 minutes from start to finish. It’s hearty, creamy and comforting. Add your favourite roasted veggies to take this recipe up a notch.
- The creaminess in this dish doesn’t come from any dairy products, it’s all cashews!
How To Make Rose Sauce
This rose sauce is simple to make. It takes about 30 minutes if you are super efficient in the kitchen and 40 if you are slower. This pink sauce is made without cream but it still has the smoothness as if it had it in it. The creamy ingredient in this recipe is none other than cashews.
The cashews in this vegan pasta sauce add a lovely flavour-packed creaminess to the tomato sauce. It is what transitions the tomato sauce into a rose pasta sauce. The cashews do need to soak for 30 minutes before blending them, but this is something you can do before leaving the house for work in the morning.
Once the cashews are soaking, add the tomatoes to a hot pan with oil and cook until they get wrinkly and soft. Add the garlic and sauté for a few minutes before adding the white wine, salt and pepper.
Next, it’s time to blend this mixture together so it becomes puree. Add everything in the pan and the nutritional yeast to a high-speed blender. At this point, drain the water from the cashews and add them into the blender, along with the vegetable broth and miso paste. Then watch the rose pasta sauce change colour!
Is This Rose Spaghetti Gluten Free?
The rose pasta sauce is naturally gluten free. You can easily add gluten free noodles to this dish and it will be a crowd-pleaser. But if you aren’t gluten free and want wheat noodles that will work with this recipe as well without compromising anything. I’m sure most people have their favourite pasta brands and that’s the great thing about this sauce, it will go well with most pasta brands. This is the brand I used for this pasta recipe and it turned out great.
Tips For Pink Sauce Success
- Use a high-speed blender. Even though the cashews are soaked and therefore softened, a high-speed blender is a must. Depending on the blender you use can interfere with the consistency of the creamy rose sauce.
- Be patient while the tomatoes simmer. They will very easily soften after a certain amount of time.
- If using gluten free pasta, make sure to add it to the sauce as soon as it is cooked. if you have it sitting in the colander for awhile, the pasta will stick together.
More Gluten Free Pasta Sauce
This rose pasta sauce is a delightful dish that brings together the best of both worlds—rich tomato flavours with a subtle creaminess. Its enchanting colour adds a touch of elegance to any pasta dish, creating a feast for both the eyes and the taste buds. Make this vegan pasta sauce in less than an hour for those busy weeknight meals and be surprised by the flavours and ease of this dish.
Rose Pasta Sauce
- 4 cups cherry tomatoes
- 2 garlic cloves
- 1-2 tsp oil of choice
- 1/2 cup white wine
- 3 tbsp nutritional yeast
- salt and pepper to taste
- 1/3 cup raw cashews (soaked in hot water for 30 minutes beforehand)
- 1/2-1 cup vegetable broth
- 1 tbsp brown rice miso paste
- 340-400 g Spaghetti Noodles
- handful basil (optional)
- Soak the cashews in a bowl of boiling hot water for 30 minutes before starting to make this dish.
- Begin to prepare the tomato sauce while the cashews are soaking for 30 minutes. Add 1 tsp of oil to a saucepan over medium heat. Once warmed add the 4 cups of cherry tomatoes and toss in the oil. Let the tomatoes cook for 10 minutes then add the chopped garlic. Let the tomatoes and garlic cook until the tomatoes are soft. Begin to press down/flatten each tomato with the back of a fork. Add ½ cup of white wine and let the tomatoes and garlic boil for a minute and then bring the temperature down to a simmer. Add salt and pepper.
- While the tomatoes are cooking, begin to boil water for your pasta. Follow the cooking instructions on the package.
- Transfer the tomato mixture to the high-speed blender. Drain the water from the cashews and add the cashews, nutritional yeast, miso paste and vegetable brother to the blender. Blend until smooth. Add the blended sauce back to the saucepan. Leave on low heat until the pasta is ready.
- Drain your pasta. Then add the pasta directly to the saucepan. Divide the pasta into 4 bowls and top with a sprinkle of basil.