Vegan Pink Sauce Pasta
Total time35 min
Prep time10 min
Cook time25 min
5.0(12)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse 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 tipUse 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 tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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