Pasta with Vegan Rosé Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan rosé pasta made with a cashew base, tossed with broccoli and fresh basil. Rich and satisfying despite being dairy-free, ready in under 30 minutes of active time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
- 1 cup water
- 10 ounces dried rigatoni pasta, (or pasta shape of choice)
- 1 small broccoli crown, (broken into florets)
- 1 tablespoon olive oil
- 1 medium shallot, (diced)
- 3 garlic cloves, (minced)
- 1/4 cup dry white wine
- 1 (15 ounce/425 gram) can crushed tomatoes
- 1/4 cup tomato paste
- 1 teaspoon organic granulated sugar
- 1 teaspoon salt, (or to taste)
- Pinch crushed red pepper flakes, (or to taste)
- 1/2 cup chopped fresh basil
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 756mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 77mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 756MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.