Vegan Rose Pasta
Prep time: 
Cook time: 
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Serves: 4
Simple rose pasta with homemade vegan tomato sauce, and simple cashew cream. Serve with mushrooms, spinach and vegan parmesan.
  • ½ white onion
  • 1 clove of garlic (optional)
  • 8-10 mushrooms
  • 1 jar strained tomatoes (passata)
  • 2 Cups of spinach
  • ~6 fresh basil leaves
  • Cashew Cream:
  • 1½ cup of cashews
  • ¾ cup of water (more to blend as needed)
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 4 portions pasta of choice (try brown rice spaghetti)
  1. Boil water for pasta and cook according to package instructions
  2. Next, heat a pan and fry onion and garlic until translucent (about 5 mins). Next add mushrooms and fry until soft (about 3 mins)
  3. Add in a jar of passata and fresh basil. Let it simmer while you make the cashew cream.
  4. To make the cashew cream, add cashews, water lemon and vinegar to a blender and blend until smooth. Add small amounts of extra water as needed to blend. (I find this works best in small blenders such as a nutribullet)
  5. Stir in 1-2 tbsp of the cashew cream to the sauce until it is your desired creaminess!
  6. Save the extra cashew cream for tons of vegan recipes (see suggestions above).
  7. Lastly, stir in spinach until wilted
  8. Serve with: Vegan Parmesan (recipe above), fresh basil and hot sauce (I also like to add some olives sometimes)!
Recipe by Plentyfull Vegan at