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Creamy Rose Pasta

This is probably my all time favourite recipe up. It's so good I could literally drink it! This dairy-free pasta is creamy, rich and luxurious while packing in a huge nutrient punch—lypocene, healthy fats, fiber, calcium, protein and vitamin B. With a little advance planning, this is a quick, one-hit weekday wonder, but it's so good that it's also dinner party worthy. Cashew nuts blend easily into a velvety sauce adding layers of flavour and satisfaction. I like this sauce with gluten-free rigatoni or chic pea shells, but really any pasta will work. This serves 4. Double the sauce recipe if you like it extra saucy or if you are looking for fabulous leftovers. It also doubles as a beautiful dip with veggies, marinade or thinned out and used as a salad dressing. Serve this with a huge green salad (try one of these delicious salads).
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Course Main Course


  • 1/2 Cup Olive Oil
  • 2-3 Cups Cherry tomatoes halved
  • 2 red peppers sliced thinly
  • 3 Cloves Garlic sliced
  • 1 Cup Cashews Soaked for at least 15 minutes
  • 1 Cup Tomato paste
  • 2 TBSL Nutritional Yeast
  • 2 TSP Sea Salt
  • 1/2 Cup Basil torn
  • 1 Package Gluten Free Pasta


  • Coat tomatoes and red peppers with 3 TBLS of olive oil and salt. Mix well.
  • Sautte in pan until tomatoes and peppers are blistering and browning and cooked though. Reduce heat. Keep all juices and seeds.
  • Drain cashews. Discard water.
  • Add cashews, nutritional yeast, salt, 1/3 cup water, tomato paste, garlic and rest of olive oil to blender and blend until smooth.
  • In a large pot, salt water and boil for pasta. Once boiled, add pasta.
  • Once pasta is done, drain but make sure to reserve a bit of pasta water to add into sauce to make it even creamier.
  • Add pasta back to pot, add tomato and pepper mixture, salt, pepper and pour sauce slowly to coat. Make sure not to add all the sauce. If you want more, you can add later.
  • Add basil and mix. Salt and pepper to taste.

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