Rose Farfalle is one of the Italian classics that is hard to give up even when you are omitting dairy. Therefore, this alternative is the perfect and satisfying option.

Rose Farfalle [Vegan]

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Cooking Time



For the Pasta:

  • 2lb Campari tomatoes
  • 1 tablespoon olive oil
  • Garlic powder to taste
  • Himalayan pink salt to taste
  • Farfalle whole grain spelt pasta or gluten free pasta if you prefer
  • 1/2 cup of sundried tomatoes
  • Fresh basil

For the Cashew Cream:

  • 1/2 cup raw cashews soaked for 6 hours and rinsed
  • 1/4 cup of water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • Himalayan pink salt to taste

For the Rose Sauce: 

  • Oven-baked tomatoes
  • 1/3 cup of cashew cream
  • 1/4 cup of water
  • Cayenne pepper to taste optional
  • Himalayan pink salt to taste


  1. Preheat oven to 450°F(230C).
  2. Wash and cut your tomatoes into halves.
  3. Line your baking sheet with parchment paper and arrange the tomatoes halves evenly.
  4. Brush with olive oil, add salt and garlic powder.
  5. Bake for 30 to 35minutes.
  6. When ready, transfer to a blender and blend until smooth and transfer to a pot.
  7. In a pot, mix with cashew cream and simmer on a low heat while stirring.
  8. Add water, cayenne pepper if you like and more salt if needed.
  9. Turn of the heat and cover with lid to keep it warm.
  10. In a large pot, cook your pasta by following instructions on the package.
  11. Best 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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