This creamy vegan pink pasta sauce is simple, comforting, and full of depth. Made with San Marzano tomatoes, pantry staples, and a swirl of cashew cream, it’s the kind of meal that feels just right—whether it’s a Tuesday night or Valentine’s dinner.
I’ve forever had a soft spot for homemade Italian sauces. They’re rustic, rich, and hit all the right notes. They also happen to fit beautifully into the Blue Zones lifestyle I’m so fond of — simple, whole ingredients, and simmered with lots of love.
This Italian-inspired pasta dish is an easy favorite that works well for meal prep, busy nights, and everything in between.
While the sauce is simmering, I make the two-ingredient cashew cream and cook the pasta. I give a simmering range of 30–45 minutes, but if you’ve got time, let it go a little longer — even up to an hour. The flavor just deepens.
And however you serve this, use San Marzano tomatoes if you can. It makes all the difference. And for an extra special touch, make a batch of my vegan parmesan cheese — it’s just almonds and nutritional yeast with a few seasonings — it’s a delicious finishing touch.
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If you love Italian as much as I do, you’ll love our Vegan Bolognese with Sausage Crumbles, or Marinara Sauce with Impossible Meatballs.
Why this recipe works
- Layered flavor — Sautéed onion, celery, carrot, garlic, herbs, and white wine create a deep flavor base.
- Creamy without cream — Cashew cream adds that luscious texture without dairy.
- Flexible & meal prep-friendly — The sauce holds well for days and pairs with any pasta — even gluten-free pasta.
- Smooth or chunky — Blend for a creamy sauce or leave it rustic — it's your call.
How to make this recipe (step-by-step)
Soak your cashews in hot water and set aside while you prepare the sauce.
Heat olive oil in a large Dutch oven over medium heat. Sauté onion, carrot, and celery with a pinch of sea salt until softened, about 5–7 minutes. Add garlic and cook for 1–2 minutes, stirring frequently to prevent browning.
Pour in the white wine (or broth) and let it simmer for about 2 minutes, until slightly reduced and the alcohol cooks off.
Add crushed or whole tomatoes (San Marzano if possible), bay leaves, red pepper flakes, basil, oregano, maple syrup, and a few generous pinches of salt. Stir well. Bring to a gentle simmer, cover partially, and cook for 30–45 minutes, stirring occasionally.
Once the sauce has finished simmering, remove the bay leaves. Blend with an immersion blender for a smoother texture, or leave it rustic—it’s delicious either way.
Stir in the cashew cream. Add the remaining sea salt, then taste and adjust if needed.
Add cooked pasta and reserved pasta water to the sauce. Stir gently until everything is creamy and well combined.
Serve warm with vegan parmesan, fresh herbs, and a drizzle of olive oil if desired.
In the kitchen tips
- Salt in layers: Add sea salt in stages (starting with the mirepoix) to build flavor as you go. Keeping it in a prep bowl helps you stay in control.
- Tomato tip: San Marzano tomatoes are naturally sweet and low in acidity. They make a huge difference in both flavor and texture. Totally worth it if you can find them!
- Too acidic? If you’re using tomatoes other than San Marzano, taste at the end. If the sauce is still a bit sharp, a tiny splash of balsamic vinegar OR ⅛ teaspoon baking soda can help mellow and balance the sauce.
- Salt your pasta water: This is your only shot to season the pasta itself. 1 to 2 tablespoons of sea salt in a large pot of water (it should taste like the sea).
- Finishing touch: A drizzle of olive oil right before serving brings everything together and adds a beautiful, rich finish — especially lovely if skipping the vegan parm.
What ingredients you’ll need
- High-quality olive oil: For sautéing. Use extra virgin for the best flavor.
- Onion, carrot & celery: This classic mirepoix builds the base.
- Garlic cloves: Fresh is best.
- Sea salt: Layered throughout for depth.
- Dry white wine: I love Pinot Grigio, but you can sub in veggie broth.
- Whole or crushed tomatoes: San Marzano works the best.
- Bay leaves, dried basil & oregano, red pepper flakes
- Maple syrup: Helps balance acidity. You can use brown sugar instead.
- Raw cashews: Soaked until soft.
- Water: For soaking and blending cashews
- Pasta: Rigatoni, penne, or fusilli work beautifully.
- Sea salt: For pasta water
- Vegan parmesan cheese (optional): Here’s the vegan parmesan recipe I use. It takes 5 minutes, or you can also use store-bought.
- Fresh herbs (optional): Basil or parsley.
Substitutions & add-ins
- No cashews? Use store-bought unsweetened soy cream, oat cream, or almond cream.
- Want it cheesy? Add 1 tablespoon of nutritional yeast to your cashew cream.
- Spicy? More red pepper flakes.
- Don’t have San Marzano tomatoes? No problem—just taste your sauce at the end. If it’s a little too acidic, stir in ⅛ teaspoon baking soda to help balance the flavor.
- Wine note: If you're using wine in the sauce, use a dry white like Pinot Grigio or Sauvignon Blanc. Or skip the wine and use vegetable broth—it still adds great depth.
Storage & reheating
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: It freezes well without pasta, up to 3 months.
- Reheat: Warm gently on the stove with a splash of water or broth to loosen.
FAQ
Absolutely. Just skip the oil and sauté your veggies in a splash of broth or water instead. Everything else — cashew cream, tomatoes, herbs — is already WFPB-friendly.
Tomatoes aren’t always the same. Their flavor changes depending on the brand (San Marzano tends to be sweeter and lower in acid than most), the season, and whether you’re using whole or crushed tomatoes. If your sauce tastes too sharp, add ⅛ teaspoon baking soda. If it needs a little more depth, try ¼ teaspoon balsamic vinegar—just not both.
Yes! You might also know this as rosé sauce — a creamy tomato pasta sauce traditionally made with cream. It’s completely dairy-free, using cashew cream to keep it a rich, silky, plant-based version.
It’s best to freeze the pink sauce on its own. Pasta can get mushy when thawed. Make the sauce ahead, freeze it, and then boil fresh pasta when you’re ready to eat.
Yes! This sauce works in baked pasta, lasagna, or stuffed shells. Just cover the dish while baking to prevent it from drying out, and add a splash of broth or water if making ahead.
📖 Recipe
Vegan Pink Pasta Sauce
Equipment
Ingredients
Sauce
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, shredded
- 1 stalk celery, finely chopped
- 1 ½ teaspoon fine sea salt, divided (place in a small bowl for easy layering as you cook) + additional for pasta water
- 6 cloves garlic, minced
- ½ cup dry white wine, I use Pinot Grigio OR vegetable broth
- (2) 28-ounce cans whole or crushed tomatoes, (San Marzano if possible)
- 2 bay leaves
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon dried basil
- 1.5 teaspoons dried oregano
- 1 teaspoon maple syrup
Cashew Cream
- ½ cup unsalted and unroasted cashews, soaked until soft
- ½ cup water
For serving
- 1 pound pasta, rigatoni, fusilli, or penne work well
- Generous sea salt for boiling pasta, use 1–2 tablespoons in a large pot — it should taste like the sea
- ½ cup pasta water, reserved
- Optional toppings: vegan parmesan, fresh torn basil, chopped parsley
- Drizzle of extra virgin olive oil, before serving, optional
Instructions
- Place ½ cup raw cashews in a bowl and cover with hot water. Set aside to soak while you prep the sauce.
- In a large Dutch oven, heat olive oil over medium. Add onion, carrot, and celery with a pinch of the measured sea salt. Cook for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and cook for 1–2 more minutes, stirring frequently to prevent browning.
- Pour in the wine or broth and let it simmer for about 2 minutes, stirring occasionally, until slightly reduced and the alcohol cooks off.
- Stir in the tomatoes, bay leaves, red pepper flakes, basil, oregano, maple syrup, and a few generous pinches of salt. Stir well. Bring to a low rolling simmer, cover partially, and let it simmer gently for 30–45 minutes, stirring occasionally. Meanwhile, move on to the next steps.
- Bring a large pot of water to a boil. Once boiling, add sea salt (1–2 tablespoons), then the pasta. Cook until al dente. Before draining, reserve ½ cup of pasta water. Do not rinse pasta — this helps the sauce cling. Meanwhile, move on to the next steps.
- Drain and rinse the soaked cashews. Add to a high-speed blender with ½ cup of water. Blend until completely smooth and creamy. Set aside.
- Once the sauce is ready, remove the bay leaves. For a smoother consistency, blend with an immersion blender. Or leave rustic — it’s delicious either way.
- Stir in the cashew cream, then add the remaining measured salt. Give it a final taste and adjust if needed.
- Add the drained, cooked pasta and reserved pasta water. Stir gently until everything is coated and creamy.
- Sprinkle with vegan parmesan and fresh basil or parsley, if using. Drizzle with olive oil for added richness. Serve warm.
Notes
- If using whole tomatoes, break them down in the pan with a wooden spoon as they cook until your desired consistency is reached.
- Tomato flavor can vary depending on the brand, season, and whether you use whole or crushed. San Marzano tomatoes are naturally sweeter and lower in acid. If your sauce tastes too sharp, stir in ⅛ teaspoon baking soda. If it needs more depth, try ¼ teaspoon balsamic vinegar—just not both.
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