Rose Farfalle

Rose Farfalle Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 15 mins


1 kg 2lb Campari tomatoes

1 tbsp olive oil

Garlic powder to taste

Himalayan pink salt to taste

Farfalle whole grain spelt pasta or gluten free pasta in you prefer

½ cup of sundried tomatoes

Fresh basil


½ cup raw cashews soaked for 6 hours and rinsed

¼ cup of water

1 tbsp apple cider vinegar

1 tbsp nutritional yeast

1 tsp garlic powder

Himalayan ink salt to taste

Blend all in a blender util smooth.


Oven baked tomatoes

1/3 cup of cashew cream

¼ cup of water

Cayenne pepper to taste optional

Himalayan pink salt to taste


1Preheat oven to 450F(230C).

2Wash and cut your tomatoes into halves.

3Line your baking sheet with parchment paper and arrange the tomatoes halves evenly.

4Brush with olive oil, add salt and garlic powder.

5Bake for 30 to 35minutes.

6When ready, transfer to a blender and blend until smooth and transfer to a pot.

7In a pot, mix with cashew cream and simmer on a low heat while stirring.

8Add water, cayenne pepper if you like and more salt if needed.

9Turn of the heat and cover with lid to keep it warm.

10In a large pot, cook your pasta by following instructions on the package.

11Best way to serve is to pour the sauce on top of pasta and top with sundried tomatoes and basil as shown in my video.

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