Vegan rosée-sauce penne
Creamy sauces aren't a thing of the past and these vegan rosée-sauce penne are here to prove it!
Ingredients
- Amaranth penne
- 2-3 garlic cloves crushed
- ½ onion finely diced (optional)
- 1.5 cup plain tomato sauce
- ½ teaspoon dried oregano or basil optional
- 3/4 cup plant cream *see notes
- 1/3 cup homemade nut parmesan *see notes
- Pink Andean salt & black pepper to taste
- Toppings of your choice
Instructions
- Cook the pasta according to the instructions on the package.
- Meanwhile, in a small pot on medium heat, soften the onions in a little bit of oil or water, about 5 minutes.
- Add the garlic and cook for a minute. Add the tomato sauce, the oregano and some salt & pepper, and gently bring to a boil.
- Whisk in the plant cream and let simmer for at least 5 minutes or until the noodles are ready. When ready to serve, incorporate the nut parmesan or nutritional yeast.
- Drain the pasta well, rinse them slightly, add into the sauce and coat well. Divide into 3 bowls and top with some more parmesan and your favourite toppings.
Notes
*Vegan cream can be found in most supermarkets nowadays. My favourite is definitely oat, but some brands might not be gluten free. Depending on how creamy you like your sauce and how thick your cream is, you might need more or less cream.
**Some plant creams may be thinner than others. If you find that your sauce is too runny, dilute half a tablespoon corn or tapioca starch in a little bit of water and add to the sauce to thicken.
***For a nut-free version, substitute sesame or sunflower seeds for the cashews. If you don’t want to make the parmesan, you could also simply add nutritional yeast.
**Some plant creams may be thinner than others. If you find that your sauce is too runny, dilute half a tablespoon corn or tapioca starch in a little bit of water and add to the sauce to thicken.
***For a nut-free version, substitute sesame or sunflower seeds for the cashews. If you don’t want to make the parmesan, you could also simply add nutritional yeast.
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