Comforting and rich, with a hint of sweetness, this conchiglie rosa with vegan rose pink pasta sauce is the quick and easy dinner you need at the end of a rough day. The creamy tomato basil sauce is savory and cheesy, despite being vegan and dairy-free.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: conchiglie pasta, conchiglie rosa with vegan rose pink pasta sauce, pink rosa pasta sauce
For the pasta, bring a large pot of well-salted water to a boil. Cook conchiglie (shell) pasta according to package instructions.
16 ounces conchiglie pasta
When pasta is halfway done cooking, heat a large skillet over medium-low heat. Add pasta sauce, vegan sour cream, nutritional yeast and almond milk to pan and season lightly with salt and pepper. Stir everything together as it gently heats up.
2 cups tomato basil pasta sauce, ⅓ cup vegan sour cream, 2 tablespoons nutritional yeast, ¼ cup unsweetened almond milk, sea salt and black pepper
Reserve 1 cup of pasta water before draining pasta. Drain pasta and then add to skillet with sauce. (If your skillet is not big enough to accommodate all the ingredients, then use the pasta pot to combine everything together)
Stir pasta and sauce together. Add ¼ cup or more reserved pasta water, if needed. You want the pasta to be slightly more saucy than how you normally eat it. By the time you serve it, some of the sauce will have soaked in.
Stir pasta and then taste it. Adjust salt and pepper, to taste. Turn off heat. Serve hot with torn fresh basil leaves on top.
12 fresh basil leaves
Notes
Keep this recipe oil-free by using an oil-free pasta sauce and oil-free vegan sour cream.