Bow-Tie Bliss: Vegan Rose Sauce with Roasted Garden Medley

Roasted Veggies:

• 2-3 Carrots, sliced
• 1 Zucchini, sliced
• 1 tsp extra virgin olive oil (or substitute aquafaba for oil-free)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried basil

Pasta & Rose Sauce:

• 6 to 7 oz farfalle, use gluten-free pasta if needed
• 10 to 12 oz tomato sauce, (about 1 cup) or puree fresh tomatoes
• 1/3 cup cashews (soaked for 15 mins if a high-speed blender isn’t available; adjust quantity between 1/4 to 1/3 cup for desired creaminess)
• 2 tsp flour, use rice flour for gluten-free
• 1 tsp onion flakes or 1/4 cup finely chopped and sautéed onion
• 3/4 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil, or a few fresh basil leaves
• 1/4 tsp dried sage
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/8 tsp white pepper or black pepper
• 1 cup water or vegetable broth, divided
• More fresh or dried basil and red pepper flakes for garnish

Optional Breadcrumb Topping:

• 3 tbsp breadcrumbs (gluten-free if needed)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 tsp nutritional yeast
• 1 tsp extra virgin olive oil
• Pinch of red pepper flakes (to taste)

• **Prepare Roasted Veggies:** Preheat your oven to 400°F (200°C). Slice carrots and zucchini (or your choice of vegetables) into bite-sized pieces. In a bowl, toss the sliced veggies with 1 tsp olive oil (or aquafaba for an oil-free option), 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried basil until evenly coated. Spread them in a single layer on a baking sheet.
• **Roast Veggies:** Bake the prepared vegetables for 20 to 25 minutes, or until tender and slightly caramelized. Halfway through, give them a gentle toss for even roasting.
• **Prepare Optional Breadcrumb Topping (for extra crunch):** While the veggies roast, combine 3 tbsp breadcrumbs, 1/4 tsp garlic powder, 1/4 tsp salt, 1 tsp nutritional yeast, 1 tsp extra virgin olive oil, and red pepper flakes to taste in a small baking dish. Place this dish in the oven alongside the vegetables during the last 8 minutes of their baking time to crisp up.
• **Cook Pasta:** While the vegetables are roasting, cook the farfalle pasta according to the package instructions until al dente. Once cooked, drain the pasta, rinse it briefly in cold water to prevent sticking, and set aside.
• **Blend Rose Sauce:** In a high-speed blender, combine the tomato sauce, soaked cashews, 2 tsp flour (rice flour for gluten-free), 1 tsp onion flakes (or sautéed onion), 3/4 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp dried basil, 1/4 tsp sage, 1 tbsp nutritional yeast, 1/2 tsp salt, and 1/8 tsp white or black pepper. Add 1/2 cup of water or vegetable broth to the blender (use it to rinse out the tomato sauce can/bottle for all the flavor). Blend until the sauce is completely smooth and creamy. See notes for nut-free options.
• **Simmer Sauce:** Pour the blended rose sauce into a large skillet or pot. Add another 1/2 cup of water or broth to rinse the blender and pour it into the skillet. Bring the sauce to a gentle boil over medium heat, stirring occasionally. Reduce heat and let it simmer for a few minutes until it thickens slightly. Taste the sauce and adjust seasonings as needed. If your tomato sauce was unseasoned, you might want to add more herbs. Adjust consistency by adding more non-dairy milk or water if a thinner sauce is desired.
• **Combine & Serve:** Gently fold the cooked farfalle pasta into the warm rose sauce, ensuring every piece is coated. Cook for just one minute to heat through, then remove from heat and let it sit for another 2 minutes to allow the flavors to meld before serving.
• **Garnish & Enjoy:** Serve the pasta warm, topped generously with the roasted vegetables and the optional crispy breadcrumb topping. A sprinkle of fresh basil, red pepper flakes, and vegan parmesan makes a wonderful final touch.

• Roast an additional zucchini with your other vegetables. Add this cooked zucchini along with 3 tablespoons of pumpkin seeds or shelled hemp seeds to the blender with the tomato sauce and other sauce ingredients. Blend until completely smooth.
• Alternatively, you can use 1/2 cup silken tofu instead of cashews for a similar creamy texture. Ensure to blend thoroughly until no tofu pieces remain.

**Choosing Your Veggies:** Feel free to use any vegetables you have on hand or prefer. Roasted cauliflower, broccoli florets, bell peppers, mushrooms, or asparagus would all be fantastic additions. Adjust roasting times as needed for different vegetables.
**Oil-Free Option:** For roasting vegetables, instead of olive oil, you can toss them with a tablespoon or two of aquafaba (the liquid from a can of chickpeas) or a splash of vegetable broth. This will help seasonings adhere and provide a moist environment for baking without added oil.
**Pasta Choice:** While farfalle is suggested, this rose sauce is delicious with any pasta shape! Penne, rigatoni, spaghetti, or even rotini would work wonderfully. If using gluten-free pasta, ensure it’s cooked according to package directions, as cooking times can vary.
**Herb Freshness:** Using fresh basil in the sauce or as a garnish will elevate the flavor profile even further. Add fresh basil to the blender with the sauce ingredients, or stir it in at the end.
**Make Ahead & Storage:** The rose sauce can be prepared a day or two in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water or non-dairy milk if it’s too thick. Roasted vegetables are best fresh but can also be made ahead. Store cooked pasta and sauce separately if possible for best texture when reheating.
**Serving Suggestion:** This pasta pairs beautifully with a simple side salad tossed with a light vinaigrette or some crusty garlic bread.

Nutrition