Vegan Creamy Rosé Wine & Tomato Pasta Sauce

ABOUT

This creamy vegan pasta recipe combines ripe tomatoes with rosé wine and fresh basil to create a comforting blush pasta sauce that’s completely dairy free. 

Ingredients

Soak Cashews

1

Soak raw, unsalted cashews in hot water for about 30 minutes to soften.

Make cashew cream

2

Add soaked cashews, water, nutritional yeast, and salt to a blender and blend until creamy.

Begin cooking the sauce

3

Cook chopped garlic and onion in a saute pan in olive oil seasoned with salt and pepper.

Add rosé wine

4

Pour the rosé wine in the pan and cook until liquid is reduced by about half.

Finish cooking sauce

5

Add chopped tomatoes, fresh basil, and red pepper flakes and cook until tomatoes are soft.

Blend the sauce

6

Add sauce to your blender and purée until smooth with no lumps.

Mix sauce with cashew cream

7

Pour the blended sauce back into the sauté pan and mix with the cashew cream and lemon juice.

Cook Pasta

8

Cook pasta in salted water, reserving 1/3 cup of pasta water.

Add pasta to sauce

9

Pour the cooked pasta and reserved pasta water into the pan with sauce and mix it all up.

Serve it up

10

Serve garnished with fresh basil, black pepper, and  a glass of your favorite rosé wine!

READer REVIEW

"Outstanding! It was absolutely perfect! Already shared with tons of family and friends." - Beatrix

Get the full recipe below!