Creamy Vegan Penne Pasta with Rosé Sauce
Ingredients
The sauce
-
2
tablespoons
olive oil
-
2
teaspoons
olive oil
-
1
small
yellow onion
-
2
cloves
garlic
-
½-1
teaspoon
dried chili flakes
-
to taste
sea salt
-
to taste
ground black pepper
-
⅓
cup
rosé wine
-
1
28-oz can
crushed tomatoes
-
1
sprig
basil
The vegetables
-
½
lb
asparagus
-
4
cups
chopped Lacinato kale
The cashew cream
-
⅓
cup
raw cashews
-
1
cup
water
-
1
tablespoon
nutritional yeast
-
1
tablespoon
light miso
The pasta
For serving
-
vegan parmesan
-
extra chili flakes
-
chopped fresh basil
Instructions
- Preheat the oven to 400°F and heat a large pot on medium.
- Sauté the onions in 2 tablespoons of olive oil until translucent, about 5 minutes.
- Add garlic, chili flakes, salt, and pepper, then stir until fragrant.
- Pour in the rosé wine and reduce by two thirds.
- Add crushed tomatoes and basil, cover, and simmer for 30 minutes.
- Roast the asparagus drizzled with remaining olive oil, salt, and pepper for 17-18 minutes.
- Blend soaked cashews with water, nutritional yeast, and miso until smooth.
- Cook the pasta, reserving ⅓ cup of cooking water, then add kale to wilt.
- Remove basil from sauce, stir in cashew cream, and blend if desired.
- Combine pasta, kale, and asparagus with the sauce, adjusting consistency with reserved water.
- Serve hot with vegan parmesan, chili flakes, and basil.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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