Easy Vegan Rosé Pasta
Prep time
Cook time
Total time
This is a one-pot vegan rosé pasta sauce with soy milk, tomatoes, and other healthy vegetables in 25 mins.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
- 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
Optional garnish:
- fresh basil, thinly sliced
- toasted pine nuts
- nutritional yeast or vegan parmesan
Instructions
- 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.
Nutrition Information
Calories: 587 Fat: 19g Carbohydrates: 86.75g Sugar: 15g Fiber: 12g Protein: 22.5g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/01/09/easy-vegan-rose-pasta/