Quickly and easily pimp your favorite jarred marinara sauce and turn it into an exquisite and “regular-rotation-worthy” Vegan Rosé Pasta dish using only a few very simple, and surprising, ingredients!
This quasi instant Vegan Rosé Pasta dish has recently become my go-to, lazy “don’t-feel-like-cooking” night favorite. You know, those nights when you just feel uninspired and all you wanna do is pop open a jar of your favorite store-bought sauce, mix it straight into a pot of cooked pasta and unceremoniously go at it?
Well, the beauty of this dish is that it takes no more time to prepare than it takes to cook dry pasta… You’ll have plenty of time to make that gorgeous vegan rosé sauce while the pasta is cooking, with probably even a few minutes to spare.
But you’re probably thinking: “Wait: Did you say vegan? So you’re actually making rosé sauce with no cream? And it actually tastes good? Nah! That can’t be…” Oh yeah! I’m about to share a beautiful secret with you. A replacement for that cream that not only tastes much better, but that also happens to do your body good!
And I give you… insert drum roll here… HUMMUS!!! Seriously. Hummus! Try it once, you’ll be a believer for the rest of your life.
No word of a lie, this has to be one of my personal favorite kitchen “revelations” ever. Yet, I can’t even take the credit for it. In fact, I need to thank my beloved life partner for this one; he’s the one who came up with the brilliant idea of mixing hummus into his tomato sauce. Honestly, I would’ve NEVER thought of that myself. But the truth is, it works! And brilliantly, at that.
I’ve no doubt that you will love it just as much and that this dish will become a regular for you too. I’m telling you this stuff is so crazy good, ready in under 15 minutes, and almost company worthy!
Well, at least last-minute-unannounced-company worthy…
Since this is what will take the longest, start by cooking your pasta in plenty of salted water. I chose to use organic spelt penne, but feel free to use any pasta that you like or happen to have on hand. I recommend sticking to short pasta, though; it simply works better for this type of dish.
While your pasta is happening — i.e. water coming to boil and pasta cooking — heat a couple of tablespoons of oil in a saute pan set over medium heat; once hot, add the onions, mushrooms, salt and pepper to it and cook until the mushrooms are nice and golden brown and the onion is softened, about 3 minutes.
Now deglaze the pan with about 3/4 cup of water…
Deglaze is just a fancy way of saying scrape the bottom of the pan real well until all the bits and pieces have detached and mixed with the hot liquid.
Add 2 cups of your favorite jarred marinara sauce and bring to a simmer…
I love and always use Kirkland’s Organic Marinara Sauce, but feel free to use your own personal favorite…
Meanwhile, combine 3/4 cup of hummus and 1/4 cup of almond milk together in a small container and whisk until well combined. Add this to the sauce, stir well and bring back to a slow simmer.
I prefer to use my homemade smooth and creamy hummus, but you can of course use your own favorite recipe or ready-made brand!
Stir in 1/4 cup of nutritional yeast…
…then add 3 to 4 cups of fresh baby spinach leaves.
Stir until the spinach is completely wilted and kill the heat.
By now, your pasta should be just about ready… As soon as it is cooked to your liking, drain it well and add it directly into the sauce.
Stir well and allow the dish to rest for about 5 minutes before serving.
Garnish with a little bit more nutritional yeast, if desired, and prepare to have your mind blown!
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Vegan Rosé Pasta with Spinach and Sauteed Mushrooms
- 9 oz penne pasta or other short pasta of your choice
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion chopped
- 8 oz white mushrooms sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup water
- 2 cups store-bought marinara sauce
- 3/4 cup hummus
- 1/4 cup almond milk or other non dairy milk of your choice
- 1/4 cup nutritional yeast
- 3-4 cups baby spinach leaves
- Bring plenty of salted water to the boil and cook the pasta until cooked to your liking, then drain.
- While that is happening, heat a couple of tablespoons of oil in a saute pan set over medium heat; once hot, add the onions, mushrooms, salt and pepper to it and cook until the mushrooms are nice and golden brown and the onion is softened, about 3 minutes.
- Deglaze the pan with the water and then add the tomato sauce and bring to a simmer. Meanwhile, combine the hummus and almond milk together in a small container and whisk until well combined. Add this to the sauce, stir well and bring back to a slow simmer.
- Stir in the nutritional yeast, then add the spinach and stir until it is completely wilted; kill the heat.
- As soon as the pasta is cooked, drain it well and add it to the sauce; stir and allow the dish to rest for 5 minutes before serving.