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platter of rose pasta with broccolini

Rosé Pasta with Broccolini

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5 from 4 reviews

  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


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. 


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


  1. Add your cashews to a bowl and cover with 1 cup of hot water. Soak for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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


  • 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