Vegan Pink Sauce Pasta

Total time35 min

Prep time10 min

Cook time25 min

This dreamy rose-colored sauce starts with sautéed onion and garlic bloomed in olive oil, then a pinch of red pepper flakes for gentle heat. Crushed tomatoes simmer low and slow until the raw edge mellows into something deep and rounded, thickened to that classic velvety consistency everyone loves about pink sauce. Torn fresh basil gets folded in at the end for a bright, herby lift that cuts through the richness. Toss it with your favorite pasta shape and you've got a comforting, restaurant-worthy dinner that comes together in one pan. It's a genuinely satisfying option for a vegan weeknight table, with all the cozy, creamy character the dish is known for.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
¼ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp salt, plus more to taste
¼ tsp black pepper
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup parmesan cheese, freshly grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
¼ cup fresh basil leaves, torn

Instructions

1
Melt the butter with the olive oil in a large saucepan over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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