Pasta sauce with roses

Pasta sauce with roses

If you’re searching for a hearty lunch to warm you up on those chilly days ahead, I’ve got you covered. This vegan spaghetti dish takes less than an hour to prepare and is simple yet delectable. The dish’s highlight is the rose pasta sauce. Garlic, cherry tomatoes, nutritional yeast, and cashew cream are all used in this vegan rose sauce. The smoothness and richness of the cashew cream will have you wanting for more.

This vegan spaghetti recipe is ideal for a weeknight supper since it takes so little time to prepare. If you’re a super-efficient and quick cook, this dinner should only take you 30 minutes from start to finish (assuming you soaked the cashews beforehand). Even if you aren’t particularly quick in the kitchen, I believe you could make this in under 40 minutes. In the middle of the week, I crave any dinner that takes less than an hour to prepare.

. It keeps well in the fridge, allowing you to decrease your dinner preparation time in half.

Try this Vegan Mushroom Stroganoff and this Dairy Free Mac and Cheese for additional vegan pasta dishes.

When preparing vegan rose sauce, there are a few crucial steps to remember, but it only requires 8 ingredients! The cashew cream used in this dish gives the tomato sauce a wonderful flavorful creaminess. It’s the ingredient that transforms the tomato sauce into a rose pasta sauce. The miso paste and vegetable broth give the cashew cream its amazing flavor. The cashews must soak for at least 30 minutes, but this is something you can do before going to work in the morning. If you forget, immediately after you arrive home, immerse them in hot water for 30 minutes.

After the cherry tomatoes have split/cooked and have been combined with the white wine, nooch, and garlic, the combination will be blended into a puree. The cashew cream may then be added during the blending process or whisked in after the vegan rose sauce has been returned to the saucepan. It will work in either case! Then you can watch as the crimson sauce transforms into a lovely pink. See, that’s what I said. EASY!

The rose pasta sauce is gluten-free by default. As a result, gluten-free noodles may simply be added to this recipe, and it will be a crowd-pleaser. However, if you aren’t gluten-free and like wheat noodles, you may use them in this dish without sacrificing anything. I’m sure everyone has a favorite pasta brand, and the beautiful thing about this sauce is that it goes with just about any pasta. This is the brand of pasta I used in this recipe, and it turned out fantastically.

I’m a sucker for 30-minute dinners, so it’s no surprise that I adore this quick vegan spaghetti. You may create the rose pasta sauce ahead of time if you want to save time in the evenings. After that, put it in the fridge and reheat before serving. This is the epitome of a quick evening supper.

The spaghetti sauce has a lot of flavor. It’s packed with garlic, cherry tomatoes, and a cashew cream that will blow your mind. The sauce is smooth and aromatic, and it’s created with only a few ingredients.
As a leftover, this vegan meal is fantastic. The next day, gluten-free spaghetti isn’t always the best. So, if you have a fussy eater on your hands, save aside some of the spaghetti sauce and keep it in the fridge. Simply reheat the sauce and prepare new spaghetti the next day. This is a meal that is both flavorful and simple to prepare.

For those winter evenings, this is a warming dish. Garlic, cherry tomatoes, nutritional yeast, and cashew cream are all included in this Rose Pasta Sauce.

base made with tomatoes
cherry tomatoes, 4 cups
2 cloves garlic
1-2 teaspoons oil of your choice
1/2 a glass of white wine
salt and pepper to taste 3 tbsp nutritional yeast
cream of cashews
1/3 cup cashews, raw (soaked in hot water for 30 minutes beforehand)
Vegetable broth, 1/2-1 cup
1 tablespoon miso paste made from brown rice

Spaghetti Noodles (340-400 g) (GF if desired)
basil leaves, a handful (optional)
1-2 heads roasted broccoli (optional/finely chopped- 1 head broccoli for 2 persons)
pasta/tomato sauce/cashew cream
Before beginning to create this meal, soak the cashews in a basin of boiling hot water for 30 minutes.

With the back of a fork, start pressing down/flattening each tomato. Add 12 cup white wine and bring the tomatoes and garlic to a boil for a minute before lowering the heat to a low simmer. Season with salt and pepper.
Start boiling water for your spaghetti while the tomatoes are cooking. Follow the package’s cooking directions.
Make the cashew cream first. Drain the water and add the cashews to a high-powered blender after 30 minutes of soaking. Along with the cashews, add the vegetable broth and miso. Start with 12 cup vegetable broth since you don’t want the cream to be too runny.

If the cream is too thick or the cashews aren’t completely mixed, add a quarter cup of broth at a time until they are. Blend until completely smooth. After that, put it away.

Fill the high-powered blender halfway with the tomato mixture. Blend with 3 tbsp nutritional yeast till smooth. Return the blended sauce to the saucepan, then stir in the cashew cream. Over low heat, whisk together all of the ingredients. (If the sauce is too runny, thicken it with a 14-1 tsp cornstarch or arrowroot powder, brought to a boil and then simmered while whisking.)
Drain the water from the pasta. Then, right into the pot, add the pasta. Divide the spaghetti amongst 4-6 bowls and top with roasted vegetables/broccoli and a sprinkling of basil, if using.
Broccoli Roasted (optional)

Broccoli should be washed and chopped into tiny pieces. Add 1 tablespoon avocado oil and season with salt and pepper. Preheat oven to 400°F and roast for 15 minutes.
Once taken from the oven, chop even finer and sprinkle over the pasta when ready to serve.
Notes: If you know you won’t eat all of the sauce this recipe produces, set aside some of it before adding the pasta and keep it in the fridge for a quick and simple meal later in the week.