Vegan Creamy Rosé Pasta

Name: Vegan Creamy Rosé Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Québécoise
Ingredients: 2 tablespoons (30 ml) olive oil; 1 cup (250 ml) finely chopped baguette bread; 2 sprigs thyme; 1/4 teaspoon (1.25 ml) salt; 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

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

See the recipe

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.