Pink pasta?! When we heard about this creamy, vibrant dish, we knew we had to give a plant-based version a try! Spoiler alert? Major success!
Rich, savory tomato sauce pairs with vegan cashew cream and noodles for the most comforting bowl of goodness. Just 10 ingredients and 30 minutes required for this weeknight-friendly main or side. Let’s make pasta!
Recipe Inspiration: Penne alla Vodka
This vegan pink pasta was inspired by Female Foodie’s recipe, which was inspired by an Italian restaurant in Newport Beach, California.
It’s similar to an Italian-American dish called penne alla vodka made with penne noodles coated in a creamy, tomatoey sauce with vodka added to prevent separation of the cream and tomatoes.
The exact origin of penne alla vodka is a bit of a mystery, but it became popular in Italy and the United States around the 1980s. You can learn more about the history of this delicious dish here. The following is an inspired, plant-based version without the vodka or dairy!
How to Make Vegan Pink Pasta
The savory base for this pink pasta sauce is a mix of sautéed onions, garlic, and red pepper flakes.
We add crushed tomatoes and tomato paste for their rich flavor and vibrant red color.
And then homemade cashew cream for next-level richness and to turn the sauce a beautiful pink hue! The cashew cream is made by blending cashews and water, with nutritional yeast added for a subtle cheesiness that brings it all together.
All that’s left to do is add in the noodles, stir to coat, and enjoy! We love topping with fresh basil and vegan parmesan cheese for freshness and even more flavor.
We hope you LOVE this pink pasta! It’s:
Savory
Sweet
Comforting
Cheesy
Vibrant
& Quick + easy to prepare!
It’s the perfect weeknight entrée any time you’re craving comfort in a bowl! Pair it with your favorite roasted veggies or salad for extra nutrition. It would be especially delicious with our Perfect Roasted Asparagus, Perfect Roasted Cabbage, Roasted Brussels Sprouts with Balsamic Reduction, or Vegan Caesar Salad with BBQ Sweet Potato Croutons.
More Delicious Vegan Pasta Recipes
- Easy Penne Arrabbiata
- Creamy Vegan White Pasta with Summer Vegetables
- Spicy Red Pasta with Lentils
- Roasted Broccoli Pasta Salad with Hemp Pesto
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Pink Pasta (30 Minutes!)
Ingredients
PASTA
- Water for boiling
- 1 Tbsp salt (for seasoning the water)
- 12 ounces pasta of choice (penne is best here // gluten-free as needed // we like Jovial brand)
SAUCE
- 3/4 cup raw cashews*
- 2 Tbsp extra-virgin olive oil (if oil-free, sub water and use more as needed)
- 1 cup diced white or yellow onion
- 4-5 cloves garlic, minced (4-5 cloves yield ~3 Tbsp minced)
- 1/2 tsp red pepper flakes
- 1 (15-ounce) can crushed tomatoes
- 1 ½ Tbsp tomato paste
- 3/4 tsp sea salt
- 1 ½ – 2 Tbsp nutritional yeast
- 1 cup water (plus more for soaking cashews)
FOR SERVING optional
- Freshly chopped basil
- Vegan parmesan cheese
Instructions
- Add 3/4 cup cashews (90 g // adjust amount if altering batch size) to a bowl and cover with at least 2 inches of water. Set aside to soak.
- For the pasta, bring a large pot of well-salted water to a boil.
- Heat a large rimmed skillet (or large pot) over medium heat. Add olive oil and onions and cook until tender — about 4-5 minutes. Add garlic and red pepper flakes and continue cooking until fragrant — about 30 seconds.
- Add crushed tomatoes, tomato paste, and salt and bring to a simmer. Reduce heat to low, cover, and continue simmering for 10 minutes or until thickened.
- When the pasta water is boiling, add the pasta and stir to prevent clumps. Cook to al dente according to package instructions. Reserve 1/2 cup (120 ml) of pasta water and drain the pasta.
- Drain cashews and add them to a high-speed blender with nutritional yeast and 1 cup (240 ml // adjust amount if altering batch size) of water. Blend until smooth and creamy.
- To the tomato sauce, add cashew mixture and stir to combine. Add reserved pasta water a little at a time until it becomes a thick but pourable sauce. Taste and adjust, adding more tomato paste for tomato flavor, nutritional yeast for cheesiness, red pepper flakes for heat, or salt for overall flavor.
- Add drained pasta to the sauce and stir to coat. It should be quite saucy and well coated. Serve warm and garnish with fresh basil and vegan parmesan cheese (optional).
- Leftovers will keep in a sealed container in the refrigerator up to 3-4 days. Sauce can be frozen up to 1 month.
Video
Notes
*Adapted from Female Foodie.
*Nutrition information is a rough estimate calculated with 12 ounces rice-based gluten-free penne and 1/4 tsp salt in the pasta water (since the full tablespoon isn’t absorbed into the pasta), and without optional ingredients.
JR says
This is a delicious base for a pasta sauce! The cashews make the texture UBER creamy/decadent. I used a magic bullet blender and was able to achieve a silky texture for the sauce.
I made a couple modifications to bump up the protein, since I prefer to eat higher protein meals. I added about 150g of extra firm tofu to the cashew mixture (the texture wasn’t modified noticeably by this) and added about one can of white kidney beans after adding the pasta to the sauce. The result was delicious and satiating!
Support @ Minimalist Baker says
Lovely! Thank you for sharing, JR!
RC says
I boiled the cashews and then blended but they were still grainy. Do I need a $400 blender?
Support @ Minimalist Baker says
You might just need to blend them longer! However a high powered blender does work better.
JR says
FYI, I just made this successfully using a bullet blender (magic bullet)
Shelby says
I was interested in the cashew cream that I’ve never had before… and it was amazing! I am really enjoying the MB vegan recipes that are creamy and not too heavy. Will be making this again and again!
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Shelby!
Monique says
So delicious! I used Trader Joe’s red lentil pasta for some protein and a side of my homemade garlic bread. Yum!
Support @ Minimalist Baker says
Yum, sounds like the perfect comfort meal! Thank you for sharing, Monique! xo
V Anusha says
I love tomato. This ia a very simple recipe. I added vegetables to the sauce as I wanted to make it more nutrirbt dense. I love the vegan twist to the recioe
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Love that idea to add veggies. Thank you for sharing! xo
Deb says
Not a fan.
Support @ Minimalist Baker says
Sorry you didn’t enjoy it, Deb! Did you make any modifications? Would you mind sharing more about what you disliked about it? We’d love to be able to help troubleshoot, if possible!
JamieG says
Can you elaborate a bit more on why you didn’t like it? Make any modifications?
Gina says
This was so flavorful and delicious! I will definitely make this again and again. The sauce pairs perfectly with roasted spaghetti squash.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Gina. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Meena says
Instead of cashews, would blending silken tofu w/plant milk and the nutritional yeast work?
Support @ Minimalist Baker says
Hi Meena, We don’t think it would be as rich and may have a little bitterness, but otherwise it could work. Let us know if you try it!
Jbphdelaney says
This was delicious! It totally saved me from a different website’s failed pasta sauce. I rinsed off the pasta, and looked through my pasta sauce recipes that I still had yet to try. I threw all the ingredients in my Vitamix (garlic and onion powder rather than fresh, omitted olive oil), blended it, heated it up in a pot, and added the cooked pasta. Thank you for saving dinner!!!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it! Thanks so much for sharing!
Nydia says
I’m wondering if it would be ok to blend the tomato/onion/garlic mixture to make it a smooth sauce. (I feel like I’ll be able to get my preschooler to eat it if it’s not chunky.)
Support @ Minimalist Baker says
Yes!
Kelsey says
This recipe is great for when you want something simple and satisfying! It has become a household favorite on those lazy, sleepy days after work. In a pinch, I’ve used a shallot or two instead of the onion which worked beautifully. I also find I generally don’t need to add the full 1/2 cup of pasta water to the sauce, as it is already pretty creamy, so I tend to just add a little splash. And because the sauce is so creamy, I sometimes cook a second box of pasta without doubling the sauce ingredients which makes enough to easily take care of my lunch for the week. Thanks for another winner!
Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Kelsey! We’re so glad you’re enjoying it!
Mary says
Delicious, easy comfort food – I don’t miss the dairy at all! This will be a go-to recipe in my house.
Support @ Minimalist Baker says
Woohoo! Thanks for the review, Mary!
Alesha says
This was sooo good! I didn’t need this recipe to be vegan, just dairy and gluten free. So I used my gf penne and added some ground beef. Delicious 😋
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Alesha! Thank you for sharing! xo
Jessica says
Hello! Does the calorie count include the pasta, or is it just the sauce? Thanks :)
Support @ Minimalist Baker says
It includes the pasta! We calculated the nutrition using a rice-based gluten-free pasta.
Marian Wang says
This pasta is awesome and so easy! When I’m craving pasta, this is my go to recipe. I added some sliced mushrooms and peas. If I’m craving meat, I’ll add some sliced chicken breasts. So good!
Isabelle says
Dana, Eleonore, my 15 year old daughter, prepared this sauce for the 2 of us, for lunch today. Easy to prepare and delicious. To add some protein she served it on pea pasta.
I’m freezing the remaining portions. It will be even tastier once reheated, for sure. Thanks for sharing such good recipes.
Debbie says
Could I replace some of the water for vodka?
Support @ Minimalist Baker says
That should work! Let us know if you try it!
PamelaB says
Forgot the ⭐️s.
PamelaB says
Would doubling & freezing half of sauce for a later (even quicker) meal work okay. I’ve never frozen a nut based sauce & wondering about possible pitfalls…
I can see this mixed into brown rice & topped with sautéed greens or vegetables.
Or maybe drizzled over roasted vegetables….mashed cauliflower/potatoes. Or, or…..
Love the recipe!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Pamela! Thank you for the lovely review! We think it would work if you blended it again after defrosting. Otherwise, the texture might get a little grainy. Hope that helps!
Lea says
Do I need to use the nutritional yeast for this recipe or can I go without? Thank you, Lea
Support @ Minimalist Baker says
Hi Lea, the nutritional yeast adds a savory and “cheesy” flavor that’s really tasty, but the recipe will be fine without it. Let us know how it goes!
Amanda says
Delicious and easy recipe! cashew cream makes the pasta taste soooooo good! I will definitely make it again.
I added some shredded carrots to add some sweetness to the recipe, and blended w/ tomato sauce and cashew paste and turned out amazing.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Amanda! And your addition sounds so great! Thank you for sharing! xo
Kirsten says
This was very good and easy! Didn’t have basil on hand but I did add some spinach at the end. Yum!
Support @ Minimalist Baker says
Lovely! Thank you so much for sharing, Kirsten! xo
Wells says
I never ever ever leave reviews. BUT this dish was absolutely amazing just as it is. I started eating vegan about four months ago and have made multiple dishes from minimalistbaker and literally every single one was delicious. I am an experienced cook and it is obvious that minimalistbaker vets her recipes. This dish was creamy, delicious, and the envy of my non-vegan friends. You would not know it was vegan. And the description is spot-on: it’s creamy with a bit of spicy heat. Do yourself a favor and make this dish!
Support @ Minimalist Baker says
Aw, this is SO great to hear! Thank you so much for sharing your experience! xo
Kimberly says
This was unbelievably good! So happy to have a quick and delicious go to for dairy free pink sauce! I did blend my cashews with cashew milk for extra creaminess, but I’m sure it would be just as delicious if I didn’t have the cashew milk on hand. Thank you!
Support @ Minimalist Baker says
Woohoo! So glad you enjoyed this recipe, Kimberley. Thanks so much for the wonderful review!
Alex says
Wow this dish blew my mind! I don’t recall ever having pasta that was spicy, creamy, sweet and balanced all in one bite. I had to make a couple minor adjustments based on ingredients that I had and am mentioning for others who might have to do the same. I didn’t have crushed tomatoes and instead used diced tomatoes which I added to a food processor with about a tbs of tomato paste. I had the sauce simmering for about 30 minutes and at one point used an immersion blender to further break up the onion, garlic and diced tomatoes. Lastly, I was using leftover cashew cream and didn’t add nutritional yeast to it. Instead, after I cooked the pasta I added some grated parmesan to it. Thank you for introducing cashew cream to me! I’m looking forward to experimenting with it in other dishes and it will become a staple in my household.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Alex! Thank you for the lovely review and for sharing your modifications! xo
Jana says
Really yummy! Didn’t have any basil so I added some ground fennel seeds while frying the onion tomatoe paste and garlic!
Support @ Minimalist Baker says
Lovely! Thank you for sharing, Jana! xo
Maria says
Absolutely delicious! Made it with cashews and it was perfectly creamy. Highly recommend adding the chopped basil to garnish.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Maria! Thank you for sharing! xo
Cedella Janczak says
OMG🤤 I made this for the 2nd time….and didn’t have any cashews so I used coconut milk instead, and it’s so much better! Perfect spice but the creamy coconut milk is 11/10!
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed it even more with coconut milk! Thank you for sharing, Cedella! xo
Natalie Smith says
I can’t believe how heavenly and amazing this was. It was creamy & rich. So delicious. Hubby thought it was made with dairy.
Your recipes never fail! Every single single recipe that I’ve made of yours has been so so yummy! Thank you minimalist Baker!
Support @ Minimalist Baker says
Woohoo! We love hearing that, Natalie! Thank you so much for your kind review! xoxo
Amanda says
This was FANTASTIC. SUPER CREAMY, flavorful, came together quickly and I always have all these ingredients on hand. Going into the rotation! You hit it out of the park! (As always)
Support @ Minimalist Baker says
Aw, thanks Amanda! We’re so glad you enjoyed it! Thank you for the lovely review! xo
Juliana says
That was great! Included some zucchini for more veggies :)
Support @ Minimalist Baker says
Yum! Thanks so much for the lovely review and for sharing your modifications, Juliana!
Nevin says
I made this for the first time last night. So happy I doubled the recipe because my toddlers loved it and my husband said it was restaurant quality. I’m excited to add this recipe to our rotation.
Support @ Minimalist Baker says
Amazing! We’re so glad you and your family enjoyed it, Nevin! xoxo
Iris says
WOW!! This is super delicious. And as a bonus, easy and quick to make.
Support @ Minimalist Baker says
Woohoo! Love to hear this. Thanks so much for the review, Iris!
Kim says
I’m going to make this recipe today. But i wanted to ask, how long do the cashews need to be soaked before blending them? This looks so delish and can’t wait to try it.
Support @ Minimalist Baker says
Hi Kim, Sorry if we didn’t get to you in time! Only about 15-20 minutes, or as long as it takes to cook the pasta. Hope that helps!
Isabelle says
This was incredible! My partner, who is normally quite skeptical of dairy free pasta, loved it so much I found him eating the leftovers over the sink that evening.
Support @ Minimalist Baker says
Woohoo! We’re so glad you both enjoyed this one, Isabelle. Thank you for sharing! xo
Briana says
I can’t wait to make this! If I want to add vodka how much should I use?
Support @ Minimalist Baker says
Hi Briana, we haven’t tried it with vodka, but perhaps 1/4 – 1/2 cup? Let us know how it goes!
Krishna says
Great recipe. Easy to follow. Entire family loved it. I added a teaspoon of sugar. Rounded out the dish for me.
Support @ Minimalist Baker says
Amazing! We’re so glad everyone enjoyed it, Krishna! Thank you for sharing! xo
Ruth says
Delicious and super easy to make! The only “crushed” tomatoes I could find were fire roasted. It made for a fabulous flavor 😋
Thank You 🙏🏼
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Ruth! Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Mara says
Made this exactly as written and thoroughly enjoyed it! My crushed tomatoes were fire-roasted, which might have made the recipe even better! That Jovial penne is a wonder – thanks for the recommendation.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Mara! Thank you for the lovely review and for sharing your modification! xo
Lisa Jewel says
This was easy start to finish! Really loved it. Super creamy with a nice kick. I would not make this with coconut milk. Just fine the way it is. Will make again!
Support @ Minimalist Baker says
Wonderful! We’re so glad you enjoyed it, Lisa! Thank you for the lovely review! xo
Monica says
This was easy and tasty. I used a can of tomato sauce instead of the crushed tomatoes.
Support @ Minimalist Baker says
Wonderful! We’re so glad to hear it, Monica! Thank you for sharing! xo
Christa says
Delicious, it’s amazing how creamy this is, hard to believe there is no dairy in it! This will definitely get added to my rotation!
Support @ Minimalist Baker says
Right?! SO glad you enjoyed it, Christa! xo
Em says
This is delicious! Perfect amount of heat, and added dried basil as it needed a little something extra (maybe because I didn’t use nutritional yeast). My toddler loved it too!
Support @ Minimalist Baker says
Woohoo! Thank you for sharing, Em! xo
Jennifer says
Very tasty, I would make it again!
Support @ Minimalist Baker says
Wonderful! Thank you for sharing, Jennifer! xo
Bri says
Delicious! I was looking for a creamy vegan/GF pasta dish and this recipe happened to be in my email inbox. I followed the recipe as is and found it to be just what I was looking for: cheesy, a little heat, and wonderful flavor and texture. I did not have vegan parmesan on hand, but didn’t really need it. The fresh basil was a delicious addition before serving. Next time I think I’ll sauté Swiss chard and kale and adding it in. Yummy.
Support @ Minimalist Baker says
Yay! How perfect! We’re so glad it was what you were hoping for. Thank you for sharing, Bri! xo
Kelsi H says
Hopped on here to figure something out for dinner and this was a huge win with the whole family! Adding it into the rotation :)
Support @ Minimalist Baker says
Woohoo! So glad to hear the whole family enjoyed it! Thank you for the lovely review, Kelsi! xo
Joy says
Hi, sounds good! have you tried it with tahini?
Support @ Minimalist Baker says
Hi Joy, we haven’t! Let us know if you do!
Carla Sokol says
This looks delicious but I cannot eat nuts or coconut products. Do you have another substitute suggestion?
Support @ Minimalist Baker says
Hi Carla, perhaps a mix of sunflower and hemp seeds? We haven’t tried it though. Let us know how it goes!
Sarah says
Any thoughts on subbing in fresh tomatoes, since we have an abundance of those right now?
Support @ Minimalist Baker says
Hi Sarah, for fresh tomatoes, we would recommend slicing a small “X” at the bottom of each tomato, blanching them in boiling water for 1 minute, then peeling. You should then be able to use them in place of the canned tomatoes. The flavor will vary based on the tomatoes you’re starting with, so keep in mind you can add more tomato paste for greater depth of flavor. Hope that helps! Let us know how it goes!
Michaluna says
Hi, this looks so yummy! I only have a regular blender (Oster). Would it ruin my blender or do you think it wouldn’t work?
Support @ Minimalist Baker says
Hi Michaluna, they shouldn’t ruin your blender, it would more be an issue of whether they can get fully creamy or if there will be little bits of cashews remaining. Another option is to sub full-fat coconut milk for the cashews and water, but the sauce will have a slight coconut flavor. Hope that helps!
Cora says
Can you sub walnuts instead of cashews?
Support @ Minimalist Baker says
Hi Cora, we haven’t tried that, but think the flavor would be more bitter and the texture not as creamy. Perhaps sunflower seeds?
Maureen says
I use a 50 yr old blender for everything, including blending cashew sauce to be nice and creamy. It works just fine.