Vegan Rose Sauce Farfalle Pasta with Roasted Veggies

Vegan Rose Sauce Farfalle Pasta with Roasted Veggies

Vegan Rose Sauce Farfalle Pasta with Roasted Veggies

This delicious vegan dish is the perfect meal when you’re looking for something hearty and flavorful. The rose sauce is creamy and flavorful, and the farfalle pasta provides a great base for the roasted veggies. This vegan dish is sure to please the whole family.


  • 1 package of farfalle pasta
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 can coconut milk
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast


Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, combine the onion, garlic, bell pepper, mushrooms, zucchini, tomatoes, oregano, salt, pepper, and olive oil. Toss together until all vegetables are evenly coated. Spread on a baking sheet and roast in preheated oven for about 20 minutes, or until vegetables are tender and browned.

Meanwhile, cook the farfalle pasta according to package instructions. Drain and set aside.

In a large saucepan over medium heat, combine the coconut milk, tomato paste, smoked paprika, and nutritional yeast. Stir together until everything is combined and the sauce has thickened, about 5 minutes.

To assemble the dish, add the cooked pasta and roasted vegetables to the sauce and stir to combine. Serve hot and enjoy!

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