Vegan Farfalle Pasta with Creamy Coconut Rose Sauce
Quick, simple, and delicious! This creamy sauce is just as addicting as it sounds. Vegan farfalle pasta tossed in a super creamy rose sauce made with coconut milk.
Course Main Course
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4Servings
Author Two Market Girls
Ingredients
240g(3 cups) farfalle pastauncooked
1tbspolive oil
⅓cupshallotsdiced
1½cupsmushroomssliced
2clovesgarlicminced
½tspItalian seasoning
pinchchili flakes
pinchkosher salt
1can San Marzano tomatoes(28 fl oz)
1cupcoconut milk
chopped parselyfor topping
Instructions
Bring a medium-sized pot of boiling water to a rapid boil. Cook pasta until al dente. Once cooked reserve about a ½ cup of the pasta water then drain the rest. Set aside.
Heat olive oil in a large frying pan over medium heat. Once warm add shallots and mushrooms. Cook for 2-3 minutes, stirring every 30 seconds. Season with salt, pepper, chili flakes, and Italian seasoning. Add garlic and cook for an additional 1-2 minutes.
Add the full can of tomatoes to the frying pan along with coconut milk - stir to combine. Cook for an additional 5 minutes.
Toss cooked pasta with sauce until coated. Add as much or as little pasta water as needed to thin the sauce to your desired consistency.