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Chunky Vegan Rosé Pasta

This great recipe comes to us from Meatless Monday!
Ingredients
- 1/2 c brown lentils, well rinsed
- 1 c vegetable stock
- 1 3/4 c + 2 Tbsp pasta of choice
- 1 tsp avocado oil (for the rosé sauce)
- 3/4 c chopped onion (for the rosé sauce)
- 2 garlic cloves, minced (for the rosé sauce)
- 1 tsp dried sage (for the rosé sauce)
- 1 tsp dried basil (for the rosé sauce)
- 1 tsp dried oregano (for the rosé sauce)
- 1 Tbsp vegan butter (for the rosé sauce)
- 1 Tbsp flour (for the rosé sauce)
- 1 3/4 c unsweetened soy milk, or unsweetened plant-based milk of choice (for the rosé sauce)
- 1/4 c water (for the rosé sauce)
- 1 6 ounce can tomato paste (for the rosé sauce)
- 1/2 tsp salt (for the rosé sauce)
- to taste pepper (for the rosé sauce)
- 1/4 tsp chili flakes, optional (for the rosé sauce)
- 1/4 c sun dried tomatoes in oil, chopped, optional (for the rosé sauce)
Instructions
Step 1
Add lentils and vegetable stock into a pot. Cover and bring to a boil.
Step 2
Once boiling, decrease the heat to medium and cook until tender (~25-35 minutes). Drain and set aside.
Step 3
Preheat a large pan. Once hot, decrease heat to medium. Add oil and onion. Cook until onion is translucent.
Step 4
Add garlic, sage, basil and oregano. Cook for 1 minute.
Step 5
Add vegan butter and flour. Cook down until you no longer see white flour streaks.
Step 6
Add soy milk, water, tomato paste and water. Mix until homogeneous.
Step 7
Season with salt, pepper and chili flakes (if using) and simmer until the sauce is thick and coats your spatula.
Step 8
In the meantime, cook pasta according the instructions on the packaging. Drain.
Step 9
Mix together rosé sauce, cooked pasta, chopped sun dried tomatoes and cooked lentils.
Step 10
Enjoy warm.
Note:
Keeps in an airtight container for up to 5 days.