Vegan Double Rose Pasta

Servings

3–4 servings

Prep Time

10 minutes

Cook Time

20–25 minutes

Ingredients

Pasta

• 12 oz (340 g) pasta (penne, rigatoni, or fusilli work best)

• Salt for pasta water

Rose Sauce Base

• 1 tablespoon olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• ½ teaspoon chili flakes (optional)

Tomato Layer

• 1 cup crushed tomatoes or tomato purée

• 2 tablespoons tomato paste

• ½ teaspoon sugar or maple syrup (optional, to balance acidity)

Cream Layer

• ¾ cup full-fat coconut milk or cashew cream

  • Cashew cream: blend ½ cup soaked cashews with ¾ cup water until smooth

Seasoning

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

Finishing

• 2 tablespoons nutritional yeast (optional, for umami)

• 1 tablespoon vegan butter or olive oil

• Fresh basil or parsley, chopped (optional)

Instructions

1. Cook the pasta
   Bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain.

2. Build the flavor base
   Heat olive oil in a wide pan over medium heat.
   Add onion and cook 4–5 minutes until soft and translucent.
   Add garlic and chili flakes; cook 30 seconds until fragrant.

3. Create the tomato rose layer
   Stir in tomato paste and cook 1 minute to deepen flavor.
   Add crushed tomatoes and sugar if using. Simmer 4–5 minutes until slightly thickened.

4. Add the cream layer
   Lower heat and slowly stir in coconut milk or cashew cream.
   Mix until the sauce turns a uniform rose color.

5. Season the sauce
   Add basil, oregano, smoked paprika, salt, and pepper.
   Simmer gently for 3–5 minutes, stirring often.

6. Finish the sauce
   Stir in nutritional yeast and vegan butter or olive oil.
   Adjust seasoning and consistency with reserved pasta water if needed.

7. Combine and serve
   Add cooked pasta to the sauce and toss to coat evenly.
   Simmer together 1–2 minutes for flavors to meld.

Texture & Flavor Tips

• For extra silkiness, blend the sauce briefly before adding pasta.

• If the sauce tastes flat, add a splash of lemon juice or balsamic vinegar.

• Coconut milk gives richness; cashew cream gives a more neutral, classic rose flavor.

Variations

• Protein boost: add sautéed mushrooms, lentils, or vegan sausage

• Veg-loaded: add spinach, peas, or roasted zucchini

• Spicy rose: add harissa or Calabrian chili paste

• Baked version: transfer to a dish, top with vegan cheese, and bake at 375°F (190°C) for 15 minutes