One-Pot Creamy Rosé Pasta

Watch How to Make it here

Recipe starts at 03:21

I love pasta, but my biggest predicament with it is not being able to choose if I want a red sauce or a cream sauce. So for those days, I go for a rosé: a heavenly mix between the two! This one-pot rosé pasta is a big bowl of warm, spicy goodness. It has a secret protein-rich ingredient, which also helps makes this sauce extra creamy.

In this recipe we're using a plant-based cooking cream; check your local grocery store where you might find it in the plant-based milk section.

It's made to resemble dairy cream, but it's now made in an assortment of plant-based varieties. Find it as oat, coconut, rice, almond, or soy cooking cream! Can't find the plant-based cooking cream? Don't sweat it. Plant-based milk will work just as well instead.


One-Pot Creamy Rosé Pasta

Recipe PDF

▸ ▹ Vegan, soy-free, gluten-free, nut-free

Yield: 4 - 6 servings Prep Time: 5 min Cook Time: 25 min Total Time: 30 min


1 tbsp (15 mL) vegetable oil

4 cloves garlic, minced

1 large onion, diced

2 bouillon cubes

1 tsp (4 g) red chili flakes

3 cups (300 g) dry pasta (we used penne; gluten-free if desired)

3 cups (750 mL) tomato sauce

¾ cup (200 mL) hummus

3 tbsp (20 g) nutritional yeast

1 zucchini, thinly sliced into half-moons

¾ cup (200 mL) plant-based cooking cream (or sub plant-based milk)

½ cup (50 g) roasted red bell pepper, from a jar, diced

½ cup (50 g) chopped artichoke, from a jar

3 cups (100 g) arugula

Optional Toppings

Fresh basil, thinly sliced

Pine nuts, roasted


  1. In large pot on medium-high heat, cook the oil, onions, garlic, red chili flakes and bullion cubes, until onions are soft, about 2-3 minutes. Add splashes of water as needed to deglaze the pan.

  2. Add the pasta, tomato sauce, 1.5 cups (375 mL) water, hummus, and nutritional yeast. Reduce heat to medium and cook with the lid partially covered. Check on the pasta a few times and give it a stir to prevent sticking to the bottom of the pot.

  3. When pasta has cooked for 10 minutes, add the zucchini, cooking cream, bell pepper, and artichokes and cook until pasta is fully cooked and zucchini is fork tender, about 5 minutes.

  4. Stir in the arugula or serve on top. Garnish with pine nuts, and enjoy!


Storage: keep in an air-tight container in the fridge for up to 3 days.


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❤ Sadia