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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.
5 from 2 votes
Prep Time10 mins
Cook Time20 mins
Course Main Course
Cuisine Italian
Servings: 4 servings
Calories:

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.
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