Vegan Rose Sauce Tagliatelle

A creamy, rich and herby tomato pasta. Light and delicious!

Whether you feel like comfort food or make it for a weeknight dinner or even a dinner date, this dish is full of flavour and is easy to make. This is one of my favourite pasta sauces.

WHAT IS A ROSE SAUCE?

The name comes from its colour. The traditional rose sauce is made with cream, tomato puree and parmesan, which makes a beautiful rose or pink colour. To make this vegan friendly I substituted some of the ingredients.

INGREDIENTS

PASTA

I used tagliatelle pasta. Wide width pasta shapes mean more saucy surface area.

CASHEWS

Cashew nuts are used to make this sauce creamy. Pre-soaking the cashews will make the sauce easier to blend and even creamier.

TOMATOES

Make sure to use a good quality canned tomatoes and tomato puree.

NUTRITIONAL YEAST

Nutritional yeast adds the cheesy flavour. You can also use a vegan parmesan alternative.

SEASONING

Onion flakes, garlic granules (or fresh garlic), dried sage, dried basil, sea salt and black pepper.

WATER OR VEGGIE STOCK

You can use water or vegetable stock.

TIP!

Once I have poured the canned tomatoes into the blender, I use that same can for mixing my veggie stock. This helps rinse out the can and get as much sauce out of it as possible. If you are not using stock, you can also use the can to measure the water.

SUBSITITIONS

I used tagliatelle, but the thing about this dish is that you can use any type of paste you like. Penne, fusilli or farfalle pasta works really well too.

To make this low carb, substitute the pasta with spiralised courgette.

For a gluten-free option use a gluten-free pasta such as rice pasta, pea pasta or red lentil pasta.

If you do have a vegan parmesan cheese alternative available, you can use that instead of nutritional yeast.

ADDITIONAL ADD-INS

• roasted vegetables, such as carrots or zucchini

• spinach

• cooked asparagus or broccoli

• vegan sausage slices

• add crispy chickpeas for some added protein

OTHER PASTA RECIPES YOU MIGHT LIKE

Hummus & Roasted Tomato Pasta

Vegan Basil Pesto Pasta

Creamy Mushroom & Asparagus Pasta

Aubergine, Lentil & Mushroom Ragu

VEGAN ROSE SAUCE TAGLIATELLE

A creamy, rich and herby tomato pasta. Light and delicious!

Time: 20 minutes

Serves: 2 - 3

INGREDIENTS

• 180g tagliatelle or pasta of choice (use gluten-free if needed)

• fresh basil to serve (optional)

FOR THE SAUCE

• 1 can good quality tinned tomatoes

• 2 tbsp tomato paste

• 40g cashew nuts, soaked for at least 15 minutes in hot water

• 1 tbsp plain flour

• 1/2 tsp dried or fresh oregano

• 1/2 tsp dried basil (or 4 - 5 fresh basil leaves)

• 1/2 tsp dried sage

• 1 clove garlic or 1/2 tsp garlic granules

• 1 tsp onion flakes

• 1 tbsp nutritional yeast or vegan parmesan alternative

• 1 cup vegetable stock (or water)

• sea salt and black pepper to taste

INSTRUCTIONS

1. Drain the cashew nuts and add to a high-speed blender along with 1/2 cup of the vegetable stock and the rest of the sauce ingredients.

2. Blend until completely smooth. Make sure there are no chunky nut pieces in the sauce

3. In the meantime, cook the pasta as per package instructions.

4. Pour the blended sauce into a saucepan. Use the rest of the vegetable stock to rise the blender out and pour that into the sauce.

5. Bring the sauce to boil, season, taste and adjust as needed. Let it cook for 2 - 3 minutes. Add more stock or water if the sauce is too thick.

6. Once the pasta is cooked drain and transfer the pasta into the sauce and mix thoroughly before serving.

7. Serve with fresh basil and vegan parmesan.

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and give it a rating.

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