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 (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
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
Nutrition
Sue says
April 2, 2018 at 11:50 amRicha, this looks awesome with two of my favorites: sauce and roasted veggies. I’ll definitely be cooking this next week! Thanks Richa.
Richa says
April 3, 2018 at 11:10 pmawesome! thanks!
Alison says
April 3, 2018 at 12:53 pmI’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 😉
Richa says
April 3, 2018 at 12:59 pmits either 10 oz or 1 cup. 10 oz will fill up a cup.
Alison says
April 3, 2018 at 1:02 pmThank you!!
Emily says
April 3, 2018 at 11:12 pmAmazing! So Creamy and luscious! I served it with with the black pepper chickpeas which were perfect combination
Cassie Thuvan Tran says
April 4, 2018 at 3:01 pmThe 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!
Ashley (meanbeancuisine) says
April 5, 2018 at 5:13 pmThank 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!
Richa says
April 5, 2018 at 5:33 pmyay!
ama says
April 7, 2018 at 10:43 amI 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.
Richa says
April 7, 2018 at 12:02 pmThank you for the wonderful words Ama. I am so glad you loved it and love the recipes from my book! ❤️❤️
Holly from The Art of Being Holly says
April 23, 2018 at 3:53 amThis 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!
Betty says
May 3, 2018 at 11:08 pmLooks good, but why is it called rose sauce?
(Recipe not rated because I haven’t made it yet.)
Richa says
May 11, 2018 at 12:05 amfor the color i think. i dint name it. its called so.
Alicia says
May 14, 2018 at 6:21 amAfter 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.
Richa says
May 14, 2018 at 10:22 amThat is so awesome! Happy mothers day!
AV says
June 3, 2018 at 2:48 amI 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/
Richa says
June 3, 2018 at 1:13 pmgreat! a side salad works well
Nina Windhauser says
July 10, 2018 at 2:14 pmWe love this recipe! On my rotation! I double the sauce and use 4 zucchini 🙂
Stacey Miller says
July 20, 2018 at 12:34 pmLove 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!
Richa says
July 20, 2018 at 12:57 pmthats awesome!!
Poonam says
July 24, 2018 at 5:51 pmWhat can I use in place of nutritional yeast?
Richa says
July 24, 2018 at 5:59 pmOmit it. Some vegan Worcestershire sauce or miso 1/2 tsp will work to add a cheesy flavor.
Nicole Swarts says
July 30, 2018 at 6:57 pmLoved 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!
Nancy says
January 19, 2019 at 3:24 pmThis was just delicious! I used cashew milk instead of the water/broth. Very creamy and filling with a green salad.
Richa says
January 19, 2019 at 8:13 pmawesome!
Sara says
February 22, 2019 at 4:06 pmHi what does the rice flour do to the dish?
Richa says
February 22, 2019 at 4:22 pmits missing a , Use 2 tsp regular white flour or rice flour if making glutenfree
Rathna says
February 27, 2019 at 10:03 pmTried 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.
Richa says
February 28, 2019 at 10:11 amby 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.
Desiree says
March 3, 2019 at 4:35 pmI 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.
Richa says
March 3, 2019 at 7:46 pmawesome! yes you can definitely add in some vodka or wine.
Nikki says
April 22, 2019 at 3:07 pmThis 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. 🙂
Richa says
April 22, 2019 at 3:47 pmThanks Nikki! Yes there are some IP pasta recipes going into my next book 🙂
Katya says
May 4, 2019 at 2:01 amMade 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!
Richa says
May 4, 2019 at 8:19 amyay!
Delnora says
July 1, 2019 at 4:49 pm“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!!
Inkblot says
September 7, 2019 at 2:26 amThis 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!
Maneesha says
October 8, 2019 at 6:49 amSuch a fabulous recipe! LOVED IT!! The hubs didn’t even know it was dairy free! Hehe what a WIN, thanks Richa!
Richa says
October 8, 2019 at 10:22 amyay!!
Kellan Martin says
November 7, 2019 at 3:01 pmI am confused as to what kind of sauce we should use. Just pureed tomatoes, or a premade jarred pasta sauce?
Richa says
November 9, 2019 at 9:32 pmjust purred tomatoes. you can also use pasta sauce
Megan Rogerson says
December 5, 2019 at 12:26 amLoved 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!
k says
April 14, 2020 at 11:02 amMade it, came out really well
Thank you 😀
Florence Bélanger says
May 5, 2020 at 11:55 amThis 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 says
May 5, 2020 at 12:33 pmSo glad you enjoyed this!
arati says
August 20, 2020 at 5:32 pmwas very good.!
thanks