Creamy One Pot Vegan Pasta
This creamy one-pot pasta recipe features a delicious and creamy rose sauce with roasted red peppers, perfect for a quick and easy weeknight meal. The recipe can be customized with your choice of pasta and is suitable for vegans and non-vegans alike.
Ingredients
ROSE SAUCE
- ¾ cup soaked cashews Soaked in boiling water for 10 minutes. Drain excess water.
- 3 tbsp tomato paste
- 1 cup vegetable broth
- 1 tbsp hot chili flakes optional
PASTA
- 1 tbsp olive oil
- 1 diced onion
- 5 cloves minced garlic
- 3 cups vegetable broth
- 4-5 cups penne
- ¼ cup nutritional yeast
- 1 cup roasted red peppers (diced) if you wanted extra you can add an extra ½ cup
- 1 tbsp hot chili flakes optional
- 3 tbsp italian spice blend
- 6 to 8 cups spinach about 3 large handfuls
Instructions
- Start by preparing the rose sauce. Blend the soaked and drained cashews, tomato paste, and broth in a high powered blender. Blend until smooth and creamy and set aside.
- Add olive oil to a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until onions start to soften. Add minced garlic and sautee for 1 more minute.
- Add roasted red peppers, nutritional yeast, Italian spice blend, and hot chili flakes. Stir in the ingredients then add 3 cups of broth and the penne.
- Cook pasta according to the package instructions. Once the pasta is almost done cooking add in the rose sauce. Stir until well mixed. Then stir in the spinach. Cook another 1 to 3 minutes until spinach is wilted.
- Serve and enjoy!
Video
Notes
To avoid overcooking the noodles, add the rose sauce after 8 minutes of cooking, allowing the pasta to maintain its texture while absorbing the flavors. Stirring occasionally while cooking will prevent the pasta from sticking to the bottom of the pan. If you prefer a less saucy consistency, reduce the amount of pasta used. Add more broth as needed if the dish becomes dry while cooking.
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