Easy Vegan Rosé Pasta (One-Pot Recipe)
We all love one-pot pasta meal ideas! So I decided to share my own version of a one-pot vegan rosé pasta sauce with soy milk, tomatoes, and other healthy vegetables in 25 mins.
After the holiday rush its time to finally get back into our routines and whip up some easy meals. This vegan rosé pasta is made in one pot, in under 30 minutes and serves 4 people! This is going to be your family’s new staple dinner recipe. I was inspired to make my own vegan version from the Pickup Limes One-Pot Creamy Rosé Pasta recipe, but with less spice, soy milk instead of cooking cream, and a different method of cooking.
This recipe is a great weeknight meal, or for those who want an easy pasta recipe that is full of flavour and super easy to make.. And who doesn’t love the idea of only using one pot to make a full, hearty meal?
Lifehack: Save even more dishes by eating the pasta out of the pot with a fork. We all hate washing dishes, right?
Related Recipe: One-Pan Tofu Veggie Bowl
Easy One-Pot Vegan Rosé Pasta
VEGAN | NUT-FREE | GLUTEN-FREE OPTION
To make this easy one-pot vegan rosé pasta, start by sautéeing garlic, onion, bouillon, basil, oregano, chili flakes, and zucchini. Cook until the onions are soft and translucent. This takes roughly 3-5 minutes. Add a splash of water as needed to deglaze the pan and prevent burnt garlic if needed.
Once sautéed, add tomato sauce, water, hummus, nutritional yeast, and your pasta of choice into the pot. Give it a good stir and reduce heat slightly. Cover the pot with a lid and let cook for 10 minutes, occasionally stirring to prevent the pasta from sticking to the bottom.
After 10 minutes is up, add soy milk, red pepper and artichokes. Cook until pasta is al dente, roughly 5 minutes. Taste and season with salt and pepper. Stir in arugula or spinach for extra nutrition.
Serve pasta in bowls garnished with basil, more arugula or spinach, pine nuts (unless you’re nut-free) and nutritional yeast.
Full Recipe is down below!
Interested in making more vegan pasta recipes? Check out my recipes on how to make Vegan Pizzoccheri, Creamy Mushroom Pasta, and One-Pot Sausage Gnocchi.
VEGAN ROSÉ PASTA INGREDIENTS
- Oil
- Garlic
- Cooking onion
- Vegetable bouillon cubes
- Basil
- Oregano
- Red chili flakes
- Zucchini
- Canned crushed tomatoes
- water
- Hummus
- Nutritional yeast
- Dry vegan-friendly pasta (gluten-free if required)
- Unsweetened soy milk
- Roasted red bell pepper
- Marinated artichokes
- Arugula or spinach
- Salt and pepper
Optional garnish:
- Fresh basil
- Nutritional yeast or vegan parmesan
- Toasted pine nuts (unless you want nut-free)
VEGAN ROSÉ PASTA INSTRUCTIONS
- In a large pot on medium-high heat, heat oil, and saute garlic, onions, bouillon, basil, oregano, red pepper flakes, and zucchini until onions are soft and translucent. This takes roughly 3-5 minutes. Add a few splashes of water as needed to deglaze the pan and prevent the garlic from burning.
- To the same pot, add tomato sauce, water, hummus, nutritional yeast, and pasta. Give the pot a good stir and reduce heat to medium.
- Cover, and cook for 10 minutes, stirring occasionally to ensure the pasta isn’t sticking to the bottom of the pot.
- After 10 mins, add soy milk, pepper, and artichokes, and cook until pasta is al dente, roughly 5 more mins.
- Taste and season as desired with salt and pepper.
- Stir in arugula, and serve in pasta bowls, garnish with basil, more arugula, pine nuts, and nutritional yeast.
Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
LOOKING FOR MORE PASTA RECIPES?
Easy Vegan Rosé Pasta Recipe
- 3 tbsp oil
- 4 cloves garlic, minced
- 1 cooking onion, diced
- 2 veg-friendly bouillon cubes (I like no-beef flavour)
- ¼ cup fresh basil chopped or 1 tsp dried basil
- ½ tsp dried oregano
- ¼-1/2 tsp red chili flakes (depending on your tolerance to heat)
- 1 zucchini, thinly sliced into half-moons
- 1-28oz can of crushed tomatoes
- 1½ cups water
- ¾ cup hummus
- 3 tbsp nutritional yeast
- 3 cups dry vegan-friendly pasta (use gluten-free if required)
- ¾ cup unsweetened soy milk
- ½ cup roasted red bell pepper, chopped
- ½ cup marinated artichokes, chopped
- 3 cups arugula or spinach
- salt and pepper to taste
- fresh basil, thinly sliced
- toasted pine nuts
- nutritional yeast or vegan parmesan
- In a large pot on medium-high heat, heat oil, and saute garlic, onions, bouillon cubes, basil, oregano, red pepper flakes, and zucchini until onions are soft and translucent roughly 3-5 mins. Add a few splashes of water as needed to deglaze the pan and prevent the garlic from burning.
- To the same pot, add tomato sauce, water, hummus, nutritional yeast, and pasta last. Give the pot a good stir and reduce heat to medium.
- Cover, and cook for 10 mins, stirring occasionally to ensure the pasta isn't sticking to the bottom of the pot.
- After 10 mins, add soy milk, pepper, and artichokes, and cook until pasta is al dente, roughly 5 more mins.
- Taste and season as desired with salt and pepper.
- Stir in arugula, and serve in pasta bowls, garnish with basil, more arugula, pine nuts, and nutritional yeast.
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Ashley Nelson says:
This recipe is great. Love the addition of arugula and I used nearly 3/4 of a full 5oz container. Used roasted repper hummus. Love the texture! I ended up needing about 2.5 – 3 cups of water and also had to add to cooking time.