Vegan Rose Sauce Farfalle Pasta with Roasted Veggies.
User Reviews
4.9
93 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3
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Calories
372 kcal
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Course
Main Course
Vegan Rose Sauce Farfalle Pasta with Roasted Veggies.
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Vegan Rose Sauce Farfalle Pasta with Roasted Veggies. Easy Vegan Rose Sauce, serve with farfalle or other pasta, roasted veggies and vegan parm. Vegan Soyfree Recipe. Can be gluten-free
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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
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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
- To make this nut-free: Roast another zucchini with the veggies. Add the cooked zucchini and 3 tbsp pumpkin seeds or hemp seeds to the blender with the tomato sauce and other ingredients. Blend until smooth and use. Or use silken tofu instead of cashews
- Nutrition is 1 of 3 serves
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
60g
(20%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
682mg
(28%)
Potassium
884mg
(25%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
7335IU
(147%)
Vitamin C
20.7mg
(23%)
Calcium
53mg
(5%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 682mg | 28% |
| Potassium | 884mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 7335IU | 147% |
| Vitamin C | 20.7mg | 23% |
| Calcium | 53mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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