Dairy-Free Pasta Rosa

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This dairy-free version of pink spaghetti is savory, aromatic, and delicious! I like to serve it with garlic bread, salad, and lentil meatballs.

How to Make This Classic Dish Vegan-Style

This recipe uses cashews to make a creamy pasta sauce. In order to get a creamy consistency, the cashews need to be really soft. Before the cashews can be blended, they must first be soaked in water. This process can be done overnight and left in the fridge. If you’re in a hurry, you can boil water and soak the cashews in the hot water for 10 minutes before blending. 

Next, cook the pasta according to package instructions. I like to use Jovial brown rice noodles – they are soft and delicious! Set the pasta aside and reserve about a cup of the pasta water.

Once the pasta is done cooking (or while it’s cooking), drain and rinse the cashews. Add them to the blender, along with ¾ cup fresh water and 2 tablespoons of nutritional yeast.

Blend together until completely smooth.

Next, melt the vegan butter in a large pan on medium heat. Once the butter is melted, sauteé the onion and garlic for a few minutes, until the onion is translucent. Add the tomato puree, blended cashew cream, dried oregano, and dried basil to the pan. Stir to combine the ingredients, and let cook for 1-2 minutes. If the sauce is too thick, add some of the reserved pasta water, one tablespoon at a time.

Now, add the pasta and cook while stirring for 1-2 more minutes. Add salt, pepper, and garlic powder to taste. Top with fresh chopped parsley and serve while hot!

Special Equipment

This recipe only calls for blending a small amount of cashews, which requires a small blender. I use this magic bullet, but any small high speed blender should work. If you use too large of a blender, the contents won’t blend properly. However, you can use a large blender if you double the amount of cashews, nutritional yeast, and water, to either double the recipe or save some for later.

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