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.
- 2-3 (2) Carrots
- 1 zucchini
- 1 tsp extra virgin olive oil
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp) black pepper
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 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 (43 g) 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 (0.75 tsp) garlic powder
- 1/2 tsp (0.5 tsp) oregano
- 1/2 tsp (0.5 tsp) dried basil or a few fresh basil leaves
- 1/4 tsp (0.25 tsp) sage
- 1 tbsp nutritional yeast
- 1/2 tsp (0.5 tsp) salt
- 1/8 tsp (0.13 tsp) white pepper or black pepper
- 1 cup water or broth divided
- More fresh or dried basil and red pepper flakes for garnish
- 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.
Or use silken tofu instead of cashews Nutrition is 1 of 3 serves
The whole family loved it although I pretty much made a different sauce (with the same seasonings though as in this recipe) Very tasty!
Vegan Richa Support
I’m glad everyone enjoyed!
I made this rose sauce with grilled veggies but instead of Farfalle pasta I cooked up some of the vegan Organic Grilled Vegetable Ravioli that you can get from Costco. I grilled zucchini, carrots, red pepper and cherry tomatoes. It turned out really good! Topped it with a little fresh basil and vegan parmesan. I also used fresh basil and sage in my sauce. It’s in my regular rotation list and have made it many times now!
Vegan Richa Support
yum! yay for fresh herbs
Just made this for dinner, and the whole time I’m eating it I’m constantly having to remind myself that it’s not dairy cream or cheese, because it is SO SILKY RICH AND CREAMY! This sauce is simple but the flavor is full and wonderful. I used the cashews and veg broth., and topped it with the cheesy breadcrumbs with roasted carrots, Sykes and cauliflower.
It’s a great recipe because you can alter to suit whatever veg you have on hand to roast, and whatever pasta you have in the cupboard. That’s the sign of a truly well thought out and user friendly recipe. If I can make this then ANYONE can!! You must make this, it’s absolutely sneakily more delicious than you’d ever guess.
Hats off to Richa 🙂
*meant zukes, not Sykes lol,
What kind of broth and how much for serving size i put it to 4 and it gets confusing about all the measurements with 1.33 and so on..
Use double serving. So put 6. Those values are all whole. usually my serving size is small and for you the 6 might make 4
I loved this recipe. I roasted carrots, zucchini and cauliflower. I used fresh garlic instead of powdered. Very easy to make and full of flavor. Should of doubled the recipe.
Vegan Richa Support
fresh garlic for the win
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!
Vegan Richa Support
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.!
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!
Vegan Richa Support
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!
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!!
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!
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
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.
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!
We love this recipe! On my rotation! I double the sauce and use 4 zucchini 🙂
I tried this and it was quite good, although I would have liked it better with a fresh salad instead of roasted vegetables. Pingback: https://tmifood.wordpress.com/2018/06/01/pasta-in-rose-sauce-with-roasted-vegetables/
great! a side salad works well
After having had my eye on this for the last month, my daughters made this for me for Mother’s Day. It was absolutely delicious, and will definitely be on our “repeat” menu. Thank you! Restaurant-worthy for sure.
That is so awesome! Happy mothers day!
Looks good, but why is it called rose sauce?
(Recipe not rated because I haven’t made it yet.)
for the color i think. i dint name it. its called so.
Holly from The Art of Being Holly
This looks so delicious, I love simple pasta dishes and vegan ones are even better! I will definitely be giving this a go with some gluten free pasta and if the comments and your description are anything to go by then I know I am in for a treat!
I made this with fresh tomatoes, and the color on this was so beautiful. It was so creamy with just that small amount of cashews.. It also went together very easily. I made it the rose sauce the night before, planning to do the roasted veggies and bread crumb topping the next day and put it all together for dinner, but I was so wiped out after work, so I had just the rose sauce on pasta and it was so good just like that. It feels so great to eat REAL FOOD, healthy food. Thanks a million. I honestly don’t know if I would have been able to stick with veganism had I not found your Indian cookbook and your website.
Thank you for the wonderful words Ama. I am so glad you loved it and love the recipes from my book! ❤️❤️
Thank you so much for yet another fantastic recipe! I can’t get over how delicious this is! My boyfriend is super skeptical of pink sauces and is inhaling this I write this. This will definitely become a staple in our house!
Cassie Thuvan Tran
The colors in this dish are so beautiful, especially the vibrant red of the sauce and the slightly purplish hue from the mushrooms! I am really excited to try the sauce with black bean spaghetti!
Amazing! So Creamy and luscious! I served it with with the black pepper chickpeas which were perfect combination
I’m a little confused on the sauce part. 10 to 12 ounces of tomato sauce and then 1 cup of sauce? Does that mean tomato sauce and then an additional cup of jarred spaghetti sauce? Can you clarify? I’ looking forward to making this tonight. Thank you 😉
its either 10 oz or 1 cup. 10 oz will fill up a cup.
Richa, this looks awesome with two of my favorites: sauce and roasted veggies. I’ll definitely be cooking this next week! Thanks Richa.