This easy Gluten Free & Vegan Pink Sauce Pasta is not only creamy and flavorful, but it only takes 15 minutes from start to finish!
Gluten Free & Vegan Pink Sauce Pasta
This recipe is so delicious that you would have no idea it only took 15 minutes to make if you didn’t make it yourself. It has a creamy, light red sauce that is packed with flavor from using only real ingredients. Plus, this recipe can be made to meet the needs of multiple diets. Keep reading for how to tailor it to meet the needs of you and your loved ones!
DIETARY NOTES
This pasta recipe is made using real, simple ingredients. It fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free (using gluten free pasta, I like Jovial Foods)
- grain free (using cassava pasta, I like Jovial Foods)
- paleo (using cassava pasta, I like Jovial Foods)
- soy free
- refined sugar free
- lactose free
- dairy free (when using olive oil or vegan butter, I like Miyoko’s)
- vegetarian
- vegan (when using olive oil or vegan butter, I like Miyoko’s)
Products I Prefer
Here is a list of products I use so that this recipe meets the needs of various diets:
- Jovial Foods brown rice pasta (gluten free, dairy free, refined sugar free, soy free, nut free, vegetarian, vegan)
- Jovial Foods cassava pasta (gluten free, grain free, paleo, dairy free, refined sugar free, soy free, nut free, vegetarian, vegan)
- 4th & Heart ghee (gluten free, grain free, paleo, lactose free, refined sugar free, soy free, nut free, vegetarian)
- Miyoko’s vegan butter (gluten free, dairy free, refined sugar free, vegetarian, vegan)
- olive oil or avocado oil (gluten free, grain free, paleo, dairy free, refined sugar free, soy free, nut free, vegetarian, vegan)
- Bonafide Provisions chicken broth/bone broth (gluten free, grain free, paleo, dairy free, refined sugar free, soy free, nut free)
- Bonafide Provisions vegetable broth (gluten free, grain free, paleo, dairy free, refined sugar free, soy free, nut free, vegetarian, vegan)
- canned coconut milk (gluten free, grain free, paleo, dairy free, refined sugar free, soy free, vegetarian, vegan)
- Kite Hill ricotta (gluten free, grain free, paleo, dairy free, refined sugar free, soy free, vegetarian, vegan)
- Bob’s Red Mill nutritional yeast (gluten free, grain free, paleo, dairy free, refined sugar free, soy free, nut free, vegetarian, vegan)
Make it your own!
If you aren’t worried about this recipe being vegan or diary free, feel free to use real butter and cream! Same goes for gluten. If you aren’t allergic and all you have is whole wheat pasta, for example, that will work with this recipe just fine. You can also add in any of your favorite veggies, proteins, etc. Finally, choose to skip the spice or pack it on with red pepper flakes. The choices are all up to you!
Hungry for more?
You’ll love these vegan & gluten free pasta recipes:
- Green Goddess Pasta Salad (gluten free, vegan, vegetarian, dairy free, refined sugar free, soy free)
- Creamy Pesto Zucchini Noodles (whole30 compliant, paleo compliant, gluten free, vegan compliant, vegetarian, dairy free compliant, refined sugar free, soy free)
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this Gluten Free & Vegan Pink Pasta recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Gluten Free & Vegan Pink Sauce Pasta
Ingredients
- 1 12 oz gluten free penne (I use Jovial Foods, brown rice or cassava)
- 1 tbsp ghee, vegan butter, olive oil or avocado oil
- 2 medium cloves garlic, minced
- ½ yellow onion, diced
- 1 6 oz can tomato paste
- ½ cup veggie broth, chicken broth, bone broth or pasta water
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp dried basil
- 1 cup full fat coconut milk (can sub cream)
- ¼ cup (dairy free) ricotta OR nutritional yeast (I use Kite Hill ricotta or Bob's Red Mill nutritional yeast)
- red pepper flakes, to top (optional)
- fresh basil (optional)
Instructions
- Cook pasta according to box instructions. Set aside. (PS – for best results with gluten free pasta, don't rinse it after draining! Instead, drizzle and toss with olive oil)
- Over medium/low heat, melt butter or heat oil for a minute or so, then add in garlic and onion. Sauté for a few minutes until fragrant.
- Add the tomato paste, broth OR pasta water, spices, coconut milk and ricotta OR nutritional yeast. Stir until combined and allow to simmer, but not boil, for a few minutes. If you would like the sauce thinner, add more coconut milk.
- Add the pasta to the skillet and fold to combine with the sauce.
- Serve with optional red pepper flakes and fresh basil!
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