Vegan Creamy Rosé Pasta
I couldn’t wait to share this recipe with you! Being allergic to dairy products, I’ve always wanted to create a super-creamy rosé sauce recipe adapted to my allergens. Well here it is, simply delicious! Silken tofu replaces the cream in this recipe and adds a fiery texture to the sauce! The harissa is my personal twist to add a little spice to the dish. Enjoy!
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Ingredients
Pan-Fried Breadcrumbs
- 2 tablespoons (30 ml) olive oil
- 1 cup (250 ml) finely chopped baguette bread
- 2 sprigs thyme
- 1/4 teaspoon (1.25 ml) salt
rosé pasta
- 2 tablespoons (30 ml) olive oil
- 3/4 cup (90 g) minced French shallots
- 3/4 teaspoon (3.75 ml) salt
- 3 garlic cloves, chopped
- 1 tablespoon (15 ml) harissa (or less for a less spicy version)
- 1/3 cup (80 ml) tomato paste
- 1/3 cup (80 ml) white wine
- 1 teaspoon (5 ml) honey
- 1 tablespoon (15 ml) nutritional yeast
- 1 block 300 g silken tofu
- 2/3 cup (160 ml) vegetable stock
- Pepper, to taste
- 500 g short pasta of your choice
- 1/3 cup (15 g) coarsely chopped fresh basil
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Preparation
Pan-Fried Breadcrumbs
- In a non-stick frying pan, heat the oil over medium-high heat and cook the breadcrumbs with the thyme sprigs and salt for 5 minutes, stirring a few times. Reserve.
rosé pasta
- In a non-stick frying pan, heat the olive oil over medium heat and cook the shallots with the salt for 5 minutes. Add the garlic and harissa and continue cooking for 3 minutes. Add the tomato paste and cook for a further 2 minutes.
- Deglaze with white wine and cook for a further 1 minute. Transfer the shallot mixture to a blender with the honey, nutritional yeast, silken tofu and stock, and blend until very smooth.
- In a pot of boiling salted water, cook pasta according to package instructions. Remove 1/2 cup (125 ml) cooking water. Drain the pasta and place in the same non-stick pan heated over low heat with the rosé sauce and cooking water. Stir gently and serve with breadcrumbs and fresh basil.
