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Creamy Vegan Penne Pasta with Rosé Sauce

5 from 5 reader reviews
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
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Ingredients

  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 small yellow onion, small dice
  • 2 cloves garlic, minced
  • ½-1 teaspoon dried chili flakes, or to taste
  • sea salt and ground black pepper, to taste
  • ⅓ cup rosé wine (or white wine!)
  • 1 28-oz can crushed tomatoes
  • 1 sprig of basil, plus extra
  • ½ lb asparagus, woody ends trimmed and remaining stalks cut into 2-inch pieces
  • ⅓ cup raw cashews, soaked for at least 2 hours and drained
  • 1 cup water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon light miso
  • ¾ lb penne pasta
  • 4 cups chopped Lacinato kale

FOR SERVING:

Instructions

  • Preheat the oven to 400°F. Set a large, heavy pot on the stove with the burner set to medium.
  • Pour 2 tablespoons of the oil into the pot. Add the onions. Sauté the onions, stirring here and there, until completely translucent and quite soft, about 5 minutes. If they start browning too quickly, lower the heat. Add garlic, chili flakes, salt, and pepper to the pot and stir. Once the garlic is super fragrant, about 45 seconds, add the rosé to the pot. Stir and scrape up any browned bits on the bottom of the pot.
  • Once the rosé has reduced by two thirds, add the crushed tomatoes and the whole sprig of basil. Place a lid on top of the pot and bring the sauce to a boil. Once the sauce is boiling, reduce heat so that the sauce is simmering. Simmer the sauce for 30 minutes.
  • While the double rosé pasta sauce is simmering, place chopped asparagus on a baking sheet and drizzle with the remaining olive oil. Season with salt and pepper and toss to coat. Spread asparagus out into a single layer and slide the baking sheet into the oven. Roast until just tender, about 17-18 minutes. Set aside.
  • Make the savoury cashew cream that will be added to the still-simmering sauce later on. Drain the cashews and place them in an upright blender. To the cashews, add the water, nutritional yeast, and miso. Blend on high until completely smooth and creamy. Set aside.
  • Cook pasta according to package directions. One minute before its cooking time is up, reserve a ⅓ cup of the pasta cooking water. Then, add the chopped kale to the pot, pushing it into the water with a spoon. Let the kale wilt for 30 seconds before draining the pasta and kale.
  • Once the sauce has simmered for 30 minutes, extract the wilted basil sprig. Add the savoury cashew cream to the sauce and stir. If you would like a smoother sauce, you can blend it in an upright blender, and simply return it to the pot.
  • Add the cooked pasta, kale, and roasted asparagus to the pot with the rosé sauce. Stir to combine, adding splashes of reserved pasta water if necessary. It should be creamy and fluid. Serve the double rosé pasta hot with vegan “parmesan,” chili flakes, and chopped basil.

Equipment

Recipe Notes

  • I used a mix of whole wheat and chickpea pasta for mine. Whatever pasta you decide on, it’s key to reserve at least a ⅓ cup of the pasta cooking water before adding the chopped kale and draining!
  • Chard, spinach, and even beet greens would all be great substitutes for the spinach.
  • My go-to canned tomato brand is Bianca DiNapoli. You will especially notice the quality in a recipe like this!
This vegan rosé penne pasta recipe is super creamy and flavourful from a combination of cashews, miso, and rich marinara. Rosé wine makes it flavourful. Easy, tasty, and wholesome dinner!