Easy Pink Sauce Pasta With Fire Roasted Tomatoes {Dairy-Free, Vegan}

This super easy vegan creamy pink pasta comes together in minutes and is loved by adults and kids alike! Simply cook your pasta, add the sauce ingredients to a blender (no chopping necessary!) and blend until creamy. Pour the sauce over your cooked pasta, sprinkle with basil, and enjoy!

Course dinner

Cuisine Italian

Keyword pink pasta recipe, pink pasta sauce, vegan pink pasta sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 325kcal

Author Michelle Cehn | World of Vegan

Ingredients

1 pound pasta any type
1 28-ounce can fire roasted tomatoes
1 cup raw cashews
3 small garlic cloves
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
¼ cup fresh basil thinly sliced, for garnish (optional)

Instructions

Cook pasta according to package instructions.
In a high-powered blender, add the fire roasted tomatoes and their juices, cashews, garlic cloves, oregano, basil, and salt.
Blend on high for about two minutes or until creamy and silky smooth. The color should be uniform and there should be no chunks remaining.
Drain your pasta, return it to the pot it was cooking in, and pour half of the sauce over the pasta. Mix well, and add more sauce as desired. Store the remaining sauce in a mason jar in the fridge for up to one week, and use for another batch of pasta.
Serve topped with fresh basil, if desired, and enjoy!

Notes

This recipe makes enough sauce for two batches of pasta. Store any unused pink sauce in a sealed container in the fridge for another batch of pasta later in the week!

If you don’t have a high-powered blender, soak your cashews for a couple hours before blending.

Nutrition