Linguini with Vegan Rosé Sauce Recipe

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Linguini with Vegan Rose Sauce

Although typically topped by seafood or coated with pesto, I adore Linguine with a thick coat of rose sauce.

I find that it pools deliciously in crevices between strands and either benefits a variety of caramelized vegetables added for flavor or suits the pasta on its own.

This sauce also contains a great deal of protein, making it a suitable main meal.

Linguini with Vegan Rose Sauce
Yield: 4 servings

Linguini with Vegan Rose Sauce

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 1 lb linguini, cooked to al-dente
  • 2 tbsp olive oil
  • 1 onion, large, chopped
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 pinch salt
  • 1 tsp coarse ground black pepper
  • 1 bay leaf, large
  • 1 can crushed tomatoes
  • 1 block block silken tofu

Instructions

  1. Toss the onion and garlic in the olive oil in a deep-bottomed frying pan. Cook for 3 to 5 minutes. Add the oregano, basil, salt and black pepper and cook for one more minute.
  2. Add the tomatoes and bay leaf and simmer for 20 to 25 minutes on medium-low heat.
  3. Blend the tofu until thick and creamy in a blender. Add it to the hot sauce and let it cook for one more minute.
  4. With the burner remaining on medium-low, add the linguini and cook until the pasta is heated through. Remove and serve while hot. Linguini with Vegan Rose Sauce

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 339Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 102mgCarbohydrates 43gFiber 4gSugar 4gProtein 16g

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