Name: Creamy Vegan Rosé Penne Pasta
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2.67 tbsp olive oil (divided); 1 small yellow onion (small dice); 2 cloves garlic (minced); 0.5 tsp dried chili flakes (or to taste); null to_taste sea salt; null to_taste ground black pepper; 0.33 cup rosé wine; 1 can crushed tomatoes; 1 sprig basil (plus extra); 0.5 lb asparagus (woody ends trimmed and remaining stalks cut into 2-inch pieces); 0.33 cup raw cashews (soaked for at least 2 hours and drained); 1 cup water; 1 tbsp nutritional yeast; 1 tbsp light miso; 0.75 lb penne pasta; 4 cups lacinato kale (chopped); null to_serve vegan parmesan; null to_garnish chili flakes (extra); null to_garnish fresh basil (chopped)

Instructions

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1

Preheat the oven to 400°F. Set a large, heavy pot on the stove with the burner set to medium.
2

Pour olive oil (2 tbsp) into the pot. Add the yellow onion (1 small). Sauté the onions, stirring here and there, until completely translucent and quite soft, about mins (5). If they start browning too quickly, lower the heat. Add garlic (2 cloves), dried chili flakes (0.5 tsp), [sea salt], and [ground black pepper] to the pot and stir. Once the garlic is super fragrant, about seconds (45), add the rosé wine (0.33 cup) to the pot. Stir and scrape up any browned bits on the bottom of the pot.
3

Once the rosé has reduced by two thirds, add the crushed tomatoes (1 can) and the whole basil (1 sprig). Place a lid on top of the pot and bring the sauce to a boil. Once the sauce is boiling, reduce heat so that the sauce is simmering. Simmer the sauce for mins (30).
4

While the double rosé pasta sauce is simmering, place chopped asparagus (0.5 lb) on a baking sheet and drizzle with the remaining olive oil (0.67 tbsp). Season with [sea salt] and [ground black pepper] and toss to coat. Spread asparagus out into a single layer and slide the baking sheet into the oven. Roast until just tender, about [17-18 mins]. Set aside.
5

Make the savoury cashew cream that will be added to the still-simmering sauce later on. Drain the raw cashews (0.33 cup) and place them in an upright blender. To the cashews, add the water (1 cup), nutritional yeast (1 tbsp), and light miso (1 tbsp). Blend on high until completely smooth and creamy. Set aside.
6

Cook penne pasta (0.75 lb) according to package directions. One minute before its cooking time is up, reserve a pasta water (0.33 cup). Then, add the chopped lacinato kale (4 cups) to the pot, pushing it into the water with a spoon. Let the kale wilt for seconds (30) before draining the pasta and kale.
7

Once the sauce has simmered for mins (30), extract the wilted basil (1 sprig). Add the savoury cashew cream to the sauce and stir. If you would like a smoother sauce, you can blend it in an upright blender, and simply return it to the pot.
8

Add the cooked [penne pasta], [lacinato kale], and roasted [asparagus] to the pot with the rosé sauce. Stir to combine, adding splashes of reserved [pasta water] if necessary. It should be creamy and fluid. Serve the double rosé pasta hot with [vegan parmesan], [extra chili flakes], and [chopped fresh basil].