Vegan Rose Sauce Farfalle Pasta with Roasted Veggies.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Farfalle pasta in a creamy vegan rose sauce made from cashew cream and tomato sauce, served with roasted vegetables. A plant-based take on the classic rose pasta, made vegan-friendly and soyfree.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2-3 Carrots
- 1 zucchini
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp basil
- 6 to 7 oz farfalle (, use gluten-free pasta if needed)
- 10 to 12 oz tomato sauce (, (about 1 cup ) or puree tomatoes and use 1 cup of the puree)
- 1/3 cup cashews (soaked for 15 mins if needed) (1/4 to 1/3 depending on the creaminess you want)
- 2 tsp flour (, use rice flour for gluten-free)
- 1 tsp onion flakes or 1/4 cup sauteed onion
- 3/4 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp dried basil (or a few fresh basil leaves)
- 1/4 tsp sage
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/8 tsp white pepper or black pepper
- 1 cup (water or broth divided)
- More fresh or dried basil and red pepper flakes for garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1117mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 622mg
- Calcium
- 51mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.