This recipe is a good jumping off point for many other ways to enjoy our delicious vegan Rosé Sauce recipe. We previously shared it here served with our whole grain Farro, but it's also incredible with any of our amazing new pasta shapes.
Rosé Sauce Pasta
~ sauce recipe adapted from The Pioneer Woman
4 tbsp olive oil (if you want you can use some butter to fry the onions too)
1 medium onion, finely diced
4 cloves garlic, minced
3 cups plain tomato Passata
1 tsp salt
2 tbsp coconut sugar
1/2 tsp white pepper
1 tsp red chili flakes
8-10 fresh basil leaves, chopped
1 cup cashew cream*
100g of Flourist Tri-Colour Radiatore, Campanelle or Fusilli per serving
*First, make the cashew cream. Combine 1 cup of cashews (or better yet, the cheaper cashew pieces) with one cup of water in a high powered blender and blend until thick and creamy. Save leftover cashew cream for use in other recipes. If you prefer, use one cup of regular heavy cream instead of the cashew cream.
When ready to cook, heat the olive oil (or olive oil and butter) over medium heat. Add the diced onion and sauté for a couple of minutes. Add the minced garlic and let cook for another 30 seconds or so. Mix in the Passata, salt, pepper, chili flakes and sugar. Let simmer over low heat for at least half an hour to allow the flavours to develop and the sauce to darken and thicken.
Depending on if you mind chunks in your sauce, you can use the blender to blend your sauce (we prefer it smooth). Once blended and back in the pan, ensure the sauce is on very low heat, and slowly stir in the cashew cream. Check the seasoning and then, just before serving, stir in the chopped basil. Heat back to piping hot just before serving, being careful not to let it boil too much.
This sauce recipe makes 4-6 servings, depending on how saucy you like your pasta. We recommend about 100g of dry pasta per serving.