Vegan Rose Sauce Farfalle Pasta with Roasted Veggies.
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 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.
Description
Vegan Rose Sauce Farfalle Pasta with Roasted Veggies features tender roasted carrots and zucchini tossed in olive oil and herbs like basil and oregano, roasted to deepen their natural flavors. The rose sauce combines tomato sauce with soaked cashews, making it creamy without dairy. Flour is incorporated to slightly thicken the sauce, and nutritional yeast complements the savory profile. The cooked farfalle is mixed in a skillet with the sauce to warm through and blend flavors.
The roasted vegetables contribute a gentle sweetness and softness, contrasting with the smooth, subtly spiced rose sauce. The method allows for a rich sauce texture that clings well to the pasta shapes, resulting in a harmonious blend of textures and flavors.
Serve this dish as a complete vegan meal or alongside a light salad. Garnishing with fresh or dried basil and a sprinkling of red pepper flakes enhances its aroma and adds a touch of heat if desired. The recipe also provides a nut-free variation using zucchini and pumpkin or hemp seeds, making it adaptable for different dietary needs.
Soaking cashews briefly helps achieve the sauce’s creaminess, and baking the vegetables at a high temperature develops their flavor. Mixing breadcrumbs with some seasoning for a topping offers an optional crispy texture if desired. The recipe yields about three servings and can be adjusted for taste by modulating salt, herbs, and spices during cooking.
Ingredients
Roasted Veggies:
- 2-3 carrot
- 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 pasta 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 1/4 to 1/3 depending on the creaminess you want, soaked for 15 mins if needed
- 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 basil or a few fresh basil leaves, dried
- 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
- basil fresh or dried basil, for garnish
- red pepper flakes fresh or dried basil, 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
- To make this sauce nut-free, roast an additional zucchini and blend it with cooked vegetables and pumpkin or hemp seeds instead of cashews for creaminess.
- Soak cashews for at least 15 minutes if needed to ensure a smooth sauce.
- Optionally, add a breadcrumb topping mixed with garlic, nutritional yeast, olive oil, and red pepper flakes during the last minutes of baking for extra texture.
- This recipe yields about three servings and can be garnished with basil and red pepper flakes before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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