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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 Carrots
- 1 zucchini
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 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 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 garlic powder
- 1/2 tsp oregano
- 1/2 tsp dried basil, or a few fresh basil leaves
- 1/4 tsp sage
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/8 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
Or use silken tofu instead of cashews Nutrition is 1 of 3 serves
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Let me tell you, this recipe is absolutely heavenly.
So creamy and better than the store bought rosé sauce with dairy. Just one question: If I want to make a big batch to save it for later, how many days can it last in the fridge and freezer both?
Thanks
It can last in the fridge for up to 3 days and the freezer for 3 months.
This sauce gets made a lot in my kitchen. It’s so smooth & delicious.
yay!
Hi, what causes This recipe to have so much vitamin A?
Carrots and veggies
have a question on this recipe…..could i add onions and celery to it??? ps…..wish i could rate this recipe a 20!
Yes , sauté and add sauce
We made the sauce exactly as it was printed. Served it with farfalle, sauteed zuchinni and fresh basil, no other topping. It came together easily and is light, flavorful and lends itself to many interpretations and adaptions. Will adsolutely make it again.
yay! so glad you enjoyed!
Can’t believe this is vegan, it was so good!!
🙂
The whole family loved it although I pretty much made a different sauce (with the same seasonings though as in this recipe) Very tasty!
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!
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.
fresh garlic for the win