Description
This Valentine Vegan Pink Pasta is a beautiful and vibrant dish made with a creamy, dairy-free pink sauce that’s perfect for celebrating love. The rich, velvety sauce is made from roasted red peppers and cashews, giving it a deliciously smooth texture and a naturally pink hue. A perfect dish for a romantic dinner or a special treat!
Ingredients
Scale
For the Pasta:
- 12 oz pasta of choice (penne, spaghetti, or fettuccine work great)
For the Pink Sauce:
- 2 large red bell peppers, roasted and peeled
- 1/2 cup raw cashews (soaked for 2–4 hours or overnight)
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp nutritional yeast (optional, for a cheesy flavor)
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1/4 tsp smoked paprika (optional, for extra depth of flavor)
For Garnish (Optional):
- Fresh basil or parsley
- Crushed red pepper flakes (optional)
- Vegan parmesan (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside, reserving a small cup of pasta water for later use. - Prepare the Pink Sauce:
In a blender or food processor, combine the roasted red bell peppers, soaked cashews, almond milk, nutritional yeast (if using), lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a little more almond milk or reserved pasta water to reach your desired consistency. - Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 1-2 minutes until fragrant. - Combine the Sauce and Pasta:
Pour the pink sauce into the skillet with the onions and garlic. Stir to combine and cook for 2-3 minutes, allowing the sauce to warm through. Taste and adjust seasoning with salt, pepper, or lemon juice if needed. - Toss the Pasta:
Add the cooked pasta to the skillet and toss to coat the pasta evenly with the pink sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out. - Serve:
Serve the pink pasta warm, garnished with fresh basil or parsley, a sprinkle of red pepper flakes, and vegan parmesan, if desired. Enjoy!
Notes
- For a nut-free version, you can substitute the cashews with sunflower seeds or omit them entirely and use extra plant-based milk or coconut cream for creaminess.
- Roasting the bell peppers beforehand gives the sauce a sweeter, smokier flavor, but you can also use jarred roasted peppers to save time.
- You can add veggies like spinach, mushrooms, or peas to the pasta for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Blended
- Cuisine: Italian, Vegan
Nutrition
- Serving Size: 1 plate (based on 4 servings)
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg