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February 21, 2020 1 Comment

Vegan Penne alla Rosé (whole wheat, gluten-free option, 10 Ingredients)

Vegan Penne alla Rosé with step by step photos. A twist on a vegan penne alla vodka, this scrumptious pasta tastes as good as the real thing, you won’t be able to tell the difference. A total crowd-pleaser.
Vegan Penne alla Rosé (whole wheat, gluten-free option, 10 Ingredients)

Rate the Relationship

In honor of Mr. Honey’s Birthday Weekend, I thought I’d share a story on our weekly “relationship check-ins.” When my husband and I first got married, I thought it was important to have weekly discussions on how things were flowing between us, specifically speaking, what was working and what wasn’t working. Obviously, this was to ensure we were both happy.
Vegan Penne alla Rosé (whole wheat, gluten-free option, 10 Ingredients)

I knew that moving to California was not going to be easy for me, so the weekly check-ins were especially important to me. I didn’t want us to lose sight of what was most important in our marriage – us.

So each week, Mr. Honey and I would play this game called, “Rate the Relationship.” That’s the name I came up with. Most (not all) weeks, I’d give our relationship a nine, and he would give it a seven.
Vegan Penne alla Rosé (whole wheat, gluten-free option, 10 Ingredients)

The Conversation

Me: A seven!!! How can you give our relationship a seven when I’m giving it a nine? Something is amiss.
Mr. Honey: Nisha, you give our relationship a nine every week. I don’t know what type of relationships you’ve been in if this is a nine for you. You are not easy babe.
Me: This is the “healthiest” relationship I’ve been in so it’s a nine for me. What do we really fight about besides food?
He: lol

One time I gave our relationship a three. Yeah, he got worried.
Vegan Penne alla Rosé (whole wheat, gluten-free option, 10 Ingredients)

We no longer do weekly check-ins, but rather monthly. When it comes to a relationship, I think it’s important to touch base to see where you and your partner stand. If we treated our personal relationships similar to our work relationships with the same amount of attention and care, I think many of us would have more successful relationships.

This weekend is Mr. Honey’s Birthday Weekend so I thought I’d share a lightened up version of my Penne alla Vodka – Vegan Penne alla Rosé. This pasta tastes no different than the real thing, even without cheese and heavy cream. Can you believe it? I used canned coconut milk to replace the heavy cream, and believe me you can’t taste the coconut flavor whatsoever. I hope you guys try this. It’s amazing… Mr. Honey said so himself.

vegan penne alla rosé is:

Vegan
Made with Whole Wheat Pasta
Gluten-Free (use GF pasta)
Creamy
Scrumptious
10 Ingredients
As good as the Real Thing
Healthier Penne alla Vodka
30 Minute Meal
Hubby Approved

how to make vegan penne alla rosé recipe step by step?

Prep

1. Add crushed red pepper to rosé wine. Cover with a plastic wrap and set aside for about half an hour. Chop the onions and garlic.
2. Heat up a pot of water for the pasta.
3. Julienne basil leaves and set aside.

Make the rosé Sauce

1. Heat up a stainless steel pan (I love my All-Clad) on medium heat. Once hot, add oil followed by garlic and onions. Saute for about 3 minutes or until the onions turn golden.
2. Add the crushed tomatoes and tomato sauce. Stir. Note: I prefer using NO SALT versions. You can easily find those at Whole Foods.
3. Carefully add all the crushed red pepper and rosé wine to the sauce. There shouldn’t be any flames, however, stand back when you add the rosé wine.
4. And then add fresh basil leaves, salt, and black pepper. Stir. Let this mixture simmer on low-medium heat for 15 minutes. Do not cover with a lid.

5. While the sauce cooks, make the pasta. Follow the instructions on the pasta box. You can use penne or rigatoni for this dish.

6. Once the sauce has simmered down, lower the heat all the way. Add coconut milk. I love Chaokoh brand which is thick and creamy.
7. Stir.
8. It turns into an orange-pink sauce.
9. Finally, add all the drained hot pasta. You may add a little bit of reserved pasta water to thin out the sauce slightly, however, don’t add more than a 1/4 cup. This sauce is meant to be thick and creamy. Let the pasta heat up for a few minutes and then turn off the stove.

10. Garnish with more fresh julienne basil leaves. Enjoy with a glass of rosé wine. It’s so damn good and as good as the REAL THING.


Print Pin
5 from 2 votes

Vegan Penne alla Rose

Vegan Penne alla Rosé with step by step photos. A twist on the vegan penne alla vodka, this scrumptious pasta tastes as good as the real thing, you won't be able to tell the difference. A total crowd-pleaser.


Course Main Course
Cuisine Italian
Keyword Pasta, Rosé Sauce, Vegan, Whole Wheat
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings


Ingredients

  • pot of water for the pasta
  • 1 pound penne pasta whole wheat you can also use GF pasta
  • 1/2 cup rose wine, preferably vegan
  • 1 1/4 tsp crushed red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic chopped
  • 1 medium onion chopped
  • 28 ounces crushed tomatoes I like Whole Foods Organic brand
  • 3/4 salt to taste
  • 1/4 tsp black pepper
  • 1/2 cup fresh basil julienned
  • 1 cup canned coconut milk I like Chaokoh brand
  • for garnish fresh basil julienned

Instructions

Prep

  • Add crushed red pepper to rosé wine. Cover with a plastic wrap and set aside for about half an hour. Chop the onions and garlic.
  • Heat up a pot of water for the pasta.
  • Julienne basil leaves and set aside.

Make the Rosé Sauce

  • Heat up a stainless steel pan (I love my All-Clad) on medium heat. Once hot, add oil followed by garlic and onions. Saute for about 3 minutes or until the onions turn golden.
  • Add the crushed tomatoes and tomato sauce. Stir. Note: I prefer using NO SALT versions. You can easily find those at Whole Foods.
  • Carefully add all the crushed red pepper and rosé wine to the sauce. There shouldn’t be any flames, however, stand back when you add the rosé wine.
  • And then add fresh basil leaves, salt, and black pepper. Stir. Let this mixture simmer on low-medium heat for 15 minutes. Do not cover with a lid.
  • While the sauce cooks, make the pasta. Follow the instructions on the pasta box. You can use penne or rigatoni for this dish.
  • Once the sauce has simmered down, lower the heat all the way. Add coconut milk. I love Chaokoh brand which is thick and creamy.
  • Stir.
  • It turns into an orange-pink sauce.
  • Finally, add all the drained hot pasta. You may add a little bit of reserved pasta water to thin out the sauce slightly, however, don’t add more than a 1/4 cup. This sauce is meant to be thick and creamy. Let the pasta heat up for a few minutes and then turn off the stove.
  • Garnish with more fresh julienne basil leaves. Enjoy with a glass of rosé wine. It’s so damn good and as good as the REAL THING.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

 

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Penne alla Vodka (gluten-free option, whole wheat option) Tomato Basil Soup (vegan option, paleo option, gluten-free) Baked Ziti with Spinach (vegetarian, vegan option, gluten-free option) Caprese Zucchini Noodles (7 ingredients, low-carb, gluten-free, healthy-ish, vegan option)

Filed Under: 10 Ingredients or less, Basil, Christmas, Coconut Milk, Dairy-Free, Gluten-Free, Italian, Main Course, Onions, Pasta, Tomatoes, Valentine's Day, Vegan, Vegetarian, Whole Wheat, Wine Tagged With: Recipes

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Comments

  1. Simran says

    March 5, 2020 at 12:44 pm

    5 stars
    Tried this and it was amazing!!! I’ve also tried your original Penne alla Vodka and you literally can’t tell them apart. Great job on a healthier version! Love your recipes Nisha. 🙂

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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Just in time for a New Years Day Brunch that won't Just in time for a New Years Day Brunch that won't have you slaving in from of the stove. 💫 BAKED STRAWBERRY FRENCH TOAST 💫 using @stpierrebakeryus NON-GMO brioche bread that's so buttery soft delicious. Simply cube brioche bread slices, whisk the egg batter, add the bread to the batter, and bake it in the oven. Finish with a dusting of powdered sugar and top with maple syrup. So good. Recipe below! #HolidaysWithStPierre #BriocheBrunch #StPierreBrioche #StPierre #Ad 
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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
.
🔺DIRECTIONS
1. In a large mixing bowl, whisk the egg mixture together - eggs, milk, sugar, light brown sugar, vanilla, and salt.
2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
3. Transfer the brioche bread into the egg mixture. Make sure the bread is well-coated. 
4. Spray a 7” x 11” x 2” deep baking dish with coconut oil. 
5. Add half the brioche bread egg mixture into the baking dish.
6. Top with all the sliced strawberries.
7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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