Gluten Free Vegan Baked Penne Pasta With Spicy Rose Sauce Recipes

CREAMY VEGAN PENNE PASTA WITH ROSé SAUCE

Steps:

• Preheat the oven to 400°F. Set a large, heavy pot on the stove with the burner set to medium.
• Pour 2 tablespoons of the oil into the pot. Add the onions. Sauté the onions, stirring here and there, until completely translucent and quite soft, about 5 minutes. If they start browning too quickly, lower the heat. Add garlic, chili flakes, salt, and pepper to the pot and stir. Once the garlic is super fragrant, about 45 seconds, add the rosé to the pot. Stir and scrape up any browned bits on the bottom of the pot.
• Once the rosé has reduced by two thirds, add the crushed tomatoes and the whole sprig of basil. Place a lid on top of the pot and bring the sauce to a boil. Once the sauce is boiling, reduce heat so that the sauce is simmering. Simmer the sauce for 30 minutes.
• While the double rosé pasta sauce is simmering, place chopped asparagus on a baking sheet and drizzle with the remaining olive oil. Season with salt and pepper and toss to coat. Spread asparagus out into a single layer and slide the baking sheet into the oven. Roast until just tender, about 17-18 minutes. Set aside.
• Make the savoury cashew cream that will be added to the still-simmering sauce later on. Drain the cashews and place them in an upright blender. To the cashews, add the water, nutritional yeast, and miso. Blend on high until completely smooth and creamy. Set aside.
• Cook pasta according to package directions. One minute before its cooking time is up, reserve a ⅓ cup of the pasta cooking water. Then, add the chopped kale to the pot, pushing it into the water with a spoon. Let the kale wilt for 30 seconds before draining the pasta and kale.
• Once the sauce has simmered for 30 minutes, extract the wilted basil sprig. Add the savoury cashew cream to the sauce and stir. If you would like a smoother sauce, you can blend it in an upright blender, and simply return it to the pot.
• Add the cooked pasta, kale, and roasted asparagus to the pot with the rosé sauce. Stir to combine, adding splashes of reserved pasta water if necessary. It should be creamy and fluid. Serve the double rosé pasta hot with vegan "parmesan," chili flakes, and chopped basil.

CREAMY VEGAN PINK PASTA (30 MINUTES!)

Steps:

• Add 3/4 cup cashews (90 g // adjust amount if altering batch size) to a bowl and cover with at least 2 inches of water. Set aside to soak.
• For the pasta, bring a large pot of well-salted water to a boil.
• Heat a large rimmed skillet (or large pot) over medium heat. Add olive oil and onions and cook until tender - about 4-5 minutes. Add garlic and red pepper flakes and continue cooking until fragrant - about 30 seconds.
• Add crushed tomatoes, tomato paste, and salt and bring to a simmer. Reduce heat to low, cover, and continue simmering for 10 minutes or until thickened.
• When the pasta water is boiling, add the pasta and stir to prevent clumps. Cook to al dente according to package instructions. Reserve 1/2 cup (120 ml) of pasta water and drain the pasta.
• Drain cashews and add them to a high-speed blender with nutritional yeast and 1 cup (240 ml // adjust amount if altering batch size) of water. Blend until smooth and creamy.
• To the tomato sauce, add cashew mixture and stir to combine. Add reserved pasta water a little at a time until it becomes a thick but pourable sauce. Taste and adjust, adding more tomato paste for tomato flavor, nutritional yeast for cheesiness, red pepper flakes for heat, or salt for overall flavor.
• Add drained pasta to the sauce and stir to coat. It should be quite saucy and well coated. Serve warm and garnish with fresh basil and vegan parmesan cheese (optional).
• Leftovers will keep in a sealed container in the refrigerator up to 3-4 days. Sauce can be frozen up to 1 month.

GLUTEN-FREE VEGAN BAKED PENNE PASTA WITH SPICY ROSE' SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Set aside a 9 x 13 baking dish.