What is the difference between rose and marinara?

Rosé sauce includes cream, traditional marinara does not.

What does rosé sauce taste like?

Rosé pink sauce pasta tastes tangy, slightly sweet, peppery, and rich without being heavy. If you've had vodka sauce, it follows a very similar preparation.

How can I make a cream sauce without dairy?

Soaked and blended cashews are a perfect swap for cream in pasta sauce. After soaking cashews in boiling water for 15 minutes, add them to a high-speed blender along with nutritional yeast, salt, lemon juice, and a dash of coconut aminos/soy sauce. This mixture is remarkably similar to cream in taste and lends real body to a red sauce.

What can I substitute for wine in sauce?

Red wine vinegar is a great swap for rose or red wine in sauces. To do this, simply add half the amount of wine listed in the recipe (as vinegar is more strongly flavored).

Can you get drunk from eating rose pasta?

No. The alcohol in the wine will cook off as the sauce simmers, so there is no need to worry about feeling tipsy after eating this dish.

Rosé Pasta with Broccolini

Name: Rosé Pasta with Broccolini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2/3 cup cashews; 1 TBS olive oil; Salt & pepper; 2 large shallots, sliced thinly; 1 tsp red pepper flakes; 4 cloves garlic, minced; 2 tsp dried basil or oregano; 28 oz. high quality crushed tomatoes; 3/4 cup rose wine; 2 TBS nutritional yeast; 1 tsp lemon juice; 1/2 tsp soy sauce, (coconut aminos if gluten-free); 1 pound short pasta of choice; One large bunch broccolini (or broccoli, green beans, kale, collards, or chard); Fresh basil or parsley to garnish, cashew parmesan for serving

Description

Vegan Rosé Pasta with Broccolini is a perfect summer meal! Enjoy this tomato cashew cream sauce, splashed with lively rosé wine, for a simple dinner (ready in under an hour) that feels restaurant-quality.

Ingredients

Units Scale

2/3 cup cashews
1 TBS olive oil
Salt & pepper
2 large shallots, sliced thinly
1 tsp red pepper flakes
4 cloves garlic, minced
2 tsp dried basil or oregano
28 oz. high quality crushed tomatoes
3/4 cup rose wine
2 TBS nutritional yeast
1 tsp lemon juice
1/2 tsp soy sauce, (coconut aminos if gluten-free)
1 pound short pasta of choice
One large bunch broccolini (or broccoli, green beans, kale, collards, or chard)
Fresh basil or parsley to garnish, cashew parmesan for serving

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Instructions

Add your cashews to a bowl and cover with 1 cup of hot water. Soak for 15 minutes.
We will next begin sauce. In a large sauce pan, heat 3 TBS olive oil over medium. One hot add shallots, stir, and sauté for 5 minutes until translucent. Add minced garlic, red pepper flakes, a dash of salt and pepper, and 2 tsp dried basil. Stir for 30 seconds more. Add in tomatoes and wine, bring to a boil, and simmer for 20-30 minutes, covered.
While this is simmering, add cashews (and their soaking water) to a high-speed blender along with nutritional yeast, lemon juice, soy sauce (or aminos), and another few twists of salt and pepper. Blend until smooth (this is our “cream”). Set aside.
Boil some water for pasta in another large pot. Prepare according to package directions. 3 minutes before finished cooking, add in broccolini. Drain pasta and set aside, reserving a bit of the pasta cooking water to add to the finished dish as needed.
Add cashew cream to sauce pot, stirring completely. Remove from heat. Add in pasta with veggies and stir to coat. Add the reserved cooking water if things are a bit dry. Serve hot with more red pepper flakes, cashew parmesan, and fresh basil.

Notes

To make cashew parmesan: Pulse in a food processor 1 cup raw cashews, 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. Stored in a sealed jar in the fridge for a few months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: One sixth of recipe
Calories: 310 calories
Sugar: 8.6 grams
Sodium: 527 milligrams
Fat: 9.8 grams
Saturated Fat: 1.6 grams
Unsaturated Fat: 8.2 grams
Trans Fat: 0 grams
Carbohydrates: 42 grams
Fiber: 6.4 grams
Protein: 11.9 grams
Cholesterol: 0 milligrams