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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Italian, Vegan

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

Method

  1. Toss the sliced veggies in oil or rub the oil. (use aquafaba to make without oil)
  2. 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
  3. 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.
  4. Prepare the pasta according to instruction on the package. Drain, rinse in cold water and set aside.
  5. 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
  6. 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.
  7. Fold in the pasta. cook for a minute and let it sit for another 2 minutes before serving.
  8. Serve with the roasted veggies and breadcrumbs. Some fresh basil, pepper flakes and vegan parm make a great garnish.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.