Super Fast and Filling Vegetarian Rose Pasta
Indulge in the creamy decadence of this Super Fast and Filling Vegetarian Rose Pasta, a 20-minute recipe that’s perfect for busy weeknights or quick comfort-food cravings. Featuring a luscious rose sauce made from a blend of tangy crushed tomatoes, rich heavy cream, and melty parmesan cheese, this dish delivers bold flavor with minimal effort. Minced garlic and optional red pepper flakes add a touch of aromatic depth, while baby spinach and fresh basil pack a hint of freshness, making it as wholesome as it is delicious. Choose your favorite pasta—penne, fusilli, or spaghetti—and enjoy a smooth, satisfying meal that’s vegetarian-friendly and endlessly customizable. With just one pan and simple pantry staples, this creamy rose pasta is destined to become a go-to favorite.
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Recipe Information
Ingredients
- 300 grams pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 0.5 teaspoons crushed red pepper flakes (optional)
- 400 grams canned crushed tomatoes
- 200 milliliters heavy cream
- 50 grams parmesan cheese, grated
- 2 cups baby spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh basil, chopped (optional)
- 1 liters water
Instructions
Fill a large pot with 1 liter of water. Add a pinch of salt and bring it to a boil.
Once boiling, add the pasta and cook according to the package instructions (typically 8-12 minutes) until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
In a large skillet or pan, heat olive oil over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant. If using, stir in crushed red pepper flakes for a slight kick.
Pour in the crushed tomatoes and stir well. Allow the mixture to simmer for 3-4 minutes, letting the flavors meld together.
Reduce the heat to low and slowly add the heavy cream. Stir gently until the mixture turns a beautiful rose color.
Toss in the grated parmesan cheese, stirring until fully melted and the sauce is creamy.
If using, add baby spinach to the pan and cook for 1-2 minutes until wilted.
Season the sauce with salt and black pepper. Taste and adjust seasoning if needed.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve warm, garnished with fresh basil if desired. Enjoy your Super Fast and Filling Vegetarian Rose Pasta!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3214 mg | 140% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
