Velvety Vegan Penne Pasta with Rosé Sauce

Creamy Vegan Penne Pasta with Rosé Sauce

This vegan rosé penne pasta dish is very velvety and flavourful from a mix of cashews, miso, and abundant marinara. Rosé red wine makes it flavourful. Easy, yummy, healthy supper!

Overhead shot of finished and styled vegan rosé pasta with asparagus and kale. It is in an individual serving bowl with a glass of rosé wine to the side.An overhead shot of all ingredients needed for a pasta recipe, all on top of a blue-ish grey background.Overhead shot of cut asparagus on top of brown parchment paper, prior to roasting.Overhead and up close shot of a basil sprig in the middle of some red sauce.

Just the creamiest and DREAMIEST vegan pasta dishes for us! This velvety number with rosé sauce is such a winner. Individuals are surprised when they discover that there’s absolutely no dairy in this. I like to fill this pasta up with some good green veggies too. Because we’re utilizing just a 3rd of a cup of rosé in the sauce, there’s plenty remaining to delight in with supper. So. Numerous. Wins!

Because we’re utilizing rosé for some intense level of acidity in the tomato-based sauce and given that we’re likewise going classically velvety with a mouth-watering cashew cream (with miso and somewhat tacky dietary yeast) included at the end, we have actually got DOUBLE rosé action for this pasta.

The rumours hold true: this meal is primarily a reason to consume red wine. You might likewise utilize gewurztraminer in this dish. This is a flexible and extremely casual dish. It’s difficult to mess up if I’m being sincere!

This dish is prepared and all set in about 45 minutes since we make our own red sauce base from scratch. You might have it in thirty minutes if you avoid that action. Simply sauté the onion in the olive oil, deglaze the pot with the rosé and decrease a bit, and after that include a 24oz container of pre-made marinara. Bring that to a boil, lower to a simmer, include the mouth-watering cashew cream and so on! If you’re avoiding the roasted veggies, this dish is made totally on the stovetop.

More Creamy Vegan Pasta Recipes:

  • Creamy Avocado Pesto Pasta with Crispy Kale
  • Truffle Pasta with Balsamic-Roasted Broccoli Rabe
  • Creamy Olive and Arugula Pesto Pasta
  • Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes
  • Velvety Miso Pasta with Brussels Sprouts

I enjoy a healthy spray of vegan “parmesan” on top of this pasta. If you have not made this wonder component yet, you remain in for a reward. It’s not precisely like the cheese undoubtedly, however it’s a charming salted spray with a tip of tacky flavour. I have dishes for an almond-based one here, a cashew-based one here, and even an extremely luxurious pine nut-based one here.

Hope you offer this very rewarding dish a shot! This is genuinely the type of food that I enjoy to make regularly– of which you can discover more of in my cookbook;-RRB-. Simply hearty, relaxing, and seasonally versatile, depending upon what veggies you seem like including (or not!).

Image shows a colander full of pasta and kale draining in the sink with steam rising up from it.Overhead shot of a hand pouring vegan cashew cream into a deep red sauce.Image shows cooked pasta and vegetables being added to a red-ish pink sauce in a wide braiser-type pot.Image shows a creamy pasta being stirred and combined in a pot.Overhead shot of finished and styled rosé pasta with asparagus and kale. It is served in a large white bowl.

Creamy Vegan Penne Pasta with Rosé Sauce

This vegan rosé penne pasta dish is very velvety and flavourful from a mix of cashews, miso, and abundant marinara. Rosé red wine makes it flavourful. Easy, yummy, healthy!


Course Main Dish, Sauce, Side Meal Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer (optional)

Active Ingredients

  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 little yellow onion, little dice
  • 2 cloves garlic, minced
  • 1/2 -1 teaspoon dried chili flakes, or to taste
  • sea salt and ground black pepper, to taste
  • 1/3 cup rosé red wine ( or gewurztraminer!)
  • 1 28-oz can crushed tomatoes
  • 1 sprig of basil, plus additional
  • 1/2 pound asparagus, woody ends trimmed and staying stalks cut into 2-inch pieces
  • 1/3 cup raw cashews, soaked for a minimum of 2 hours and drained pipes
  • 1 cup water
  • 1 tablespoon dietary yeast
  • 1 tablespoon light miso
  • 3/4 pound penne pasta
  • 4 cups sliced Lacinato kale


  • vegan “parmesan”
  • additional chili flakes
  • sliced fresh basil


  • Preheat the oven to 400 ° F. Set a big, heavy pot on the range with the burner set to medium.
  • Pour 2 tablespoons of the oil into the pot. Include the onions. Sauté the onions, stirring occasionally, till entirely clear and rather soft, about 5 minutes. If they begin browning too rapidly, lower the heat. Include garlic, chili flakes, salt, and pepper to the pot and stir. As soon as the garlic is very aromatic, about 45 seconds, include the rosé to the pot. Stir and scrape up any browned bits on the bottom of the pot.
  • Once the rosé has actually decreased by 2 thirds, include the crushed tomatoes and the entire sprig of basil. Location a cover on top of the pot and bring the sauce to a boil. As soon as the sauce is boiling, decrease heat so that the sauce is simmering. Simmer the sauce for thirty minutes.
  • While the double rosé pasta sauce is simmering, location sliced asparagus on a flat pan and drizzle with the staying 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 till simply tender, about 17-18 minutes. Reserve.
  • Make the mouth-watering cashew cream that will be contributed to the still-simmering sauce later. Drain pipes the cashews and put them in an upright mixer. To the cashews, include the water, dietary yeast, and miso. Mix on high till entirely smooth and velvety. Reserve.
  • Prepare pasta according to package instructions. One minute prior to its cooking time is up, reserve a 1/3 cup of the pasta cooking water. Then, include the sliced kale to the pot, pressing it into the water with a spoon. Let the kale wilt for 30 seconds prior to draining pipes the pasta and kale.
  • Once the sauce has actually simmered for thirty minutes, extract the wilted basil sprig. Include the mouth-watering cashew cream to the sauce and stir. If you would like a smoother sauce, you can mix it in an upright mixer, and just return it to the pot.
  • Include the prepared pasta, kale, and roasted asparagus to the pot with the rosé sauce. Stir to integrate, including splashes of reserved pasta water if required. It ought to be velvety and fluid. Serve the double rosé pasta hot with vegan “parmesan,” chili flakes, and sliced basil.


  • I utilized a mix of entire wheat and chickpea pasta for mine. Whatever pasta you select, it’s crucial to reserve a minimum of a 1/3 cup of the pasta cooking water prior to including the sliced kale and draining pipes!
  • Chard, spinach, and even beet greens would all be fantastic alternative to the spinach.
  • My go-to canned tomato brand name is Bianca DiNapoli. You will specifically discover the quality in a dish like this!

How to make: Creamy Vegan Rosé Penne Pasta

How to make: Creamy Vegan Rosé Penne Pasta.

Detailed cooking pictures of velvety vegan penne pasta with rosé sauce.

By Laura.

On Feb 19, 2021.

View all stories.

Program Conceal 29 remarks.

  • Taramunda

    I enjoy asparagus so certainly this dish enters into my “to prepare” list. Thanks a lot! Reply

    • Erin

      This looks fantastic! Exists anything that could be utilized in location of the miso? The shops around here given up bring chickpea miso, and my other half dislikes soy so we can’t utilize routine miso. Reply

      • Laura

        Can you get coconut aminos where you are? I would include a splash of that and double up the dietary yeast!
        – L

  • Megan

    This looks tasty! I will be making this ASAP. Reply

  • Lily

    Why is this called “double” increased? It appears like the rose component is utilized just as soon as. Sorry to be obtuse … Simply wish to make sure I do not miss out on an action. Reply

    • Laura

      Hi There Lily,
      Pasta that has a marinara + cream-based sauce is typically called “Rosé Pasta.” In my variation here, we’re including a cashew-based cream to some homemade marinara IN ADDITION to deglazing with rosé red wine. I mention this a bit in the article, however maybe not clearly enough. Hope this clarifies things.
      – L Reply

      • Lily

        Ah, thank you! Your blog site description is completely sufficient. I leapt to the dish and was buying components and was too rash in asking.

        This was definitely tasty!

      • Laura

        All great!;-RRB- So delighted that you enjoyed it too.
        – L

  • amy

    Wow … it was such a surprise the taste was way much better than i anticipated … it was definitely beautiful … Thank You …
    it was so yummy and fragile. will be on our finest list. Thank you Reply

    • Laura

      Hi There Amy! I’m so delighted that you delighted in the pasta.
      – L Reply

  • Cassie Fall Tran

    This pasta is so stunning! I have actually constantly avoided alcohol, however it is actually remarkable to see how various liquors such as champagne, gewurztraminer, red white wine, and increased can be incorporated into dishes. Love the color of the sauce and just how much veggies are loaded into the sauce! Reply

  • Deeni

    This is so tasty!!! Love it! Therefore simple to make! I utilized cabernet sauvignon, since it’s what I had on-hand, however certainly am going to attempt with rosé next time! Thank you for an excellent dish:-RRB- Reply

  • mary beth barlow

    This was definitely fantastic and will enter into my files under suitable for “Business Meals”. Thank you a lot for such a lovely plant based meal! Reply

  • Sarah

    I simply made this for supper and it was SO tasty. The sauce tastes precisely like a vodka sauce! I did utilize a Chardonnay in location of the Rose and Rao’s marinara rather of the tomatoes with some fresh sliced basil blended in rather of the sprig. Whatever else I followed precisely and it was excellence. Thank you for the tasty dish! Reply

  • Angie

    DELICIOUS!!! Reply

  • Margaret

    I made this the other day. I utilized veggie broth rather of red wine simply FYI. It was actually yummy, and simple to prepare. This can quickly enter into the weeknight regular come fall, and would be even simpler if I had the sauce currently prepared. My other half actually enjoyed it too. Thanks for this! Reply

  • Leslie

    Hi, I enjoy cashews however my other half is significantly adverse cashews and almonds. What can I replace in this dish to accomplish the exact same result? Thanks! Reply

    • Laura

      Hi there!
      You might likewise utilize drenched macadamia nuts or pine nuts.
      – L Reply

  • Bridget

    Could I utilize something to replacement for the cashew cream? Perhaps cashew milk? I do not have a mixer! Reply

    • Laura

      Your best choice would be an unsweetened non-dairy creamer– something very abundant!
      – L Reply

  • Emily

    This was tasty! Thank you Laura! I made it vegetarian instead of vegan however it exercised very well. Reply

  • nara

    Thank you a lot for this dish Laura. I have actually made this more times than I can count and it’s my preferred vegan meal– DURATION. Love, love, enjoy it! Reply

  • Shawn

    I wish to understand if you prepared this meal in a braiser and what size. I’m gradually including pots and pans to my cooking area. Love your dishes. Reply

    • Laura

      Hi There Shawn,
      I did prepare the sauce and surface this pasta in a braiser. Mine is by Staub and holds 4 quarts.
      – L Reply

  • Alison

    Where do you discover your chickpea miso? I’m likewise in the Niagara area. Thanks:-RRB- Extremely delighted to attempt this. Reply

    • Laura

      Hi There Alison,
      Custom Miso is readily available in Canada and makes a chickpea miso. I have actually just had the ability to discover it at particular grocery/health supermarket though.
      – L Reply

  • Deborah

    Exists a basic replacement total up to utilize plant-based milk rather of the cashew cream? Is it usually equate to the quantity of water that is utilized? A bit more … a bit less?

    Thanks! Reply

    • Laura

      Hi There Deborah,
      Normally you can simply pass the volume measurements– specifically with a relaxed dish like this! Here, there’s 1/3 cup cashews and 1 cup of water, so I ‘d enter qith 1 1/3 cups non-dairy milk of your option.
      – L Reply

  • Kate

    This was tasty! I utilized red white wine and made the cream with hemp hearts rather of cashews because that’s what I had on hand, and it worked fantastic, though I picture cashews would be even richer. Reply

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