Pasta with Vegan Rosé Sauce
My pasta with creamy vegan rosé sauce is rich, flavorful, and made completely dairy-free with a velvety cashew base. Tossed with tender broccoli and fresh basil, this dish is super satisfying and feels fancy, but is actually really easy to make! This one comes together in under 30 minutes of active cooking time.
Servings: 4
Calories: 478kcal
Ingredients
- ½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- 1 cup water
- 10 ounces dried rigatoni pasta, or pasta shape of choice
- 1 small broccoli crown, broken into florets
- 1 tablespoon olive oil
- 1 medium shallot, diced
- 3 garlic cloves, minced
- ¼ cup dry white wine
- 1 (15 ounce/425 gram) can crushed tomatoes
- ¼ cup tomato paste
- 1 teaspoon organic granulated sugar
- 1 teaspoon salt, or to taste
- Pinch crushed red pepper flakes, or to taste
- ½ cup chopped fresh basil
Instructions
- Place the cashews and water into a blender. Blend until the mixture is milky and smooth. Set it aside for now.
- Bring a large pot of salted water to a boil. Add the pasta. Cook the pasta according to the package directions until al dente. 30 seconds before the pasta is done, add the broccoli to the pot. Drain the pasta and broccoli together into a colander when done, reserving about a half cup of the cooking water.
- While the pasta boils, coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the shallot. Cook the shallot for about five minutes, stirring occasionally, until it becomes soft and translucent.
- Add the garlic to the pot, then cook it with the shallot for about one minute, stirring constantly, until it becomes very fragrant.
- Add the wine to the pot, then bring it to a simmer. Let it continue simmering for two to three minutes, stirring occasionally, until most of the liquid has dried up.
- Stir in the crushed tomatoes, tomato paste, salt, sugar, red pepper flakes, and cashew mixture. Bring the sauce to a boil, then lower the heat and let it cook at a low simmer for about eight minutes, until it thickens slightly. Stir the sauce frequently as it cooks, scraping the bottom of the pot with a spoon to prevent the sauce from scorching, which cashew based sauces have a tendency to do.
- Stir in the pasta and broccoli. Cook everything for about one minute, thinning the sauce with some of the reserved pasta water if it seems too thick.
- Remove the pot from heat and stir in the basil. Taste-test the pasta and add more salt if you'd like.
- Divide onto plates and serve.
Nutrition
Calories: 478kcal | Carbohydrates: 76g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 884mg | Potassium: 1000mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1048IU | Vitamin C: 74mg | Calcium: 109mg | Iron: 5mg