Vegan Pink Sauce Pasta (2 Ways!)
LOOK AT THAT SHINE!!
I made this recipe three times until it came out just perfect. Ah, it's creamy, savory, sweet, aromatic, and at the same time light. No bloating after.
I know many people who avoid ordering Alfredo pasta or Pink pasta because they fear the icky feeling afterward. But that's not the case with this sauce. It actually leaves you feeling energized!
Everyone will like it. Vegans or non-vegans. Adults or picky kids. Best part? it takes 20 minutes to make.
Vegan Pink Sauce Pasta (2 Ways!)
Cashew-Based Pink Sauce
Ingredients
- 1 cup cashews
- 3 medium tomatoes
- 1 small red onion diced - optional
- 3 garlic cloves minced - optional
- Pinch of ground ginger
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 1/2 tbsp apple cider vinegar
- Chili pepper to taste (I used ~1/2 tsp)
- 1/4 tsp garlic powder
- 1/4 tsp turmeric
- sea salt to taste (I used 1/2 tsp)
- pepper to taste
- 1 tsp oregano
- 1 tsp basil
- 1 tsp paprika
- 1/4-1/2 cup water (depending on how thick you want it)
- 1/4 cup nutritional yeast (optional but HIGHLY recommended)
Steps
- Soak the cashews in water
- Cook you pasta according to package directions
- Meanwhile, heat a large skillet over medium heat
- Saute the onion with 2 tbsp of water
- Add the garlic and saute for a few minutes
- Add the diced tomatoes and add the ginger
- saute until soft
- Drain the cashews
- In a food processor or high-speed blender add all the ingredients
- Process until creamy
- Drain your pasta, return it to the pot with the sauce
- Sprinkle some oregano and enjoy!
Tofu-Based Pink Sauce
Ingredients
- 1 package firm silken tofu (350 grams)
- 1 can diced tomatoes
- 4 tbsp nutritional yeast
- 1 tsp oregano
- 1 tsp basil
- 1 tsp paprika
- 1 tsp garlic
- 1/4 tsp turmeric
- pepper, chili pepper, and sea salt to taste
- 1 tbsp lemon juice
- 1/2 tbsp apple cider
- 1/2 cup roasted tomatoes (roast tomatoes for 20 mins on 450 F)
Steps
- Mix all the ingredients in a food processor or a high-speed blender
- Taste and adjust to your taste
- Pour over drained pasta, heat and enjoy!
Upgrade It!
Mushroom Bean Pink Pasta
Ingredients
- 5-7 button mushrooms
- 2 portobello mushrooms
- 1 small red onion
- 3 garlic cloves
- salt and pepper to taste
- 1/2 tsp paprika
- 1/4 tsp turmeric
- handful of spinach
- 1 15 oz can of pinto beans
Steps
- Sauté the diced onion with two tablespoons of water until soft then add the garlic
- Add the spiced and mix
- Sauté for a two minutes or so and then add the thinly sliced mushrooms
- When the mushrooms and very soft, mix in the beans
- Turn off the heat and then add in the spinach
- Taste and adjust!
- Drain the pasta and return it to the pot, mix in the veggies, then mix in the pink sauce.
- Garnish with some of the veggie mix and oregano
