Name: One-Pot Creamy Rosé Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil (for sautéing); 1 null onion (diced); 4 clove garlic cloves (minced); 2 null vegetable bouillon cube (crumbled); 1 tsp chili flakes (adjust to taste); 3 cup penne (uncooked); 3 cup passata (smooth tomato sauce); 1.5 cup water (for cooking the pasta); 0.75 cup hummus (adds protein and creaminess); 3 tbsp nutritional yeast flakes (for cheesy flavor); 1 null zucchini (sliced into half-moons); 0.75 cup vegan cooking cream (soy or oat based works well); 1 null roasted red bell pepper (jarred, chopped); 0.5 cup artichoke hearts (marinated, chopped); 1.5 cup arugula (fresh); 1 tbsp pine nuts (toasted)

Instructions

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1

Heat the vegetable oil (1 tbsp) in a large pot over medium-high heat. Add the onion (1), garlic cloves (4 clove), bouillon cube (2 vegetable), and chili flakes (1 tsp). Sauté for 3 minutes until the onion is translucent.
2

Stir in the uncooked penne (3 cup), passata (3 cup), water (1.5 cup), hummus (0.75 cup), and nutritional yeast flakes (3 tbsp).
3

Reduce the heat to medium and partially cover with a lid. Simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
4

Stir in the zucchini (1), vegan cooking cream (0.75 cup), red bell pepper (1 roasted), and artichoke hearts (0.5 cup). Cook for another 5 minutes until the pasta is al dente.
5

Fold in the arugula (1.5 cup) just before serving. Garnish with pine nuts (1 tbsp) and enjoy!