Rose Penne
Rose Penne is a family favourite recipe that can be made from scratch 30 minutes or less!
Servings: 6 servings
Calories: 533kcal
Ingredients
- 500 grams Penne Pasta uncooked
- Water to cook pasta
- 3 Tablespoons Extra Virgin Olive Oil
- 5 Garlic Cloves minced (about 1 tablespoon)
- ¾ cup Rose Wine or Pink Pinot Grigio
- 28 oz Crushed Tomatoes canned
- 5 oz Tomato Paste
- 1 Tablespoon Dried Basil Leaves
- 1 cup Homemade Cashew Milk or cream of choice
- Fresh Basil optional
- Fresh Parmesan Cheese optional
Instructions
- Bring a large pot of water to a boil, generously season with salt and cook pasta to al dante, about 7-8 minutes.
- While your pasta is cooking, in a deep large skillet, over medium heat, add the extra virgin olive oil and garlic. Heat until the garlic is fragrant and just sizzling, around 1 minute. Be careful to not let the garlic burn.
- As soon as the garlic is sizzling, add the wine, stir and let simmer for 5-7 minutes until the wine has reduced by about half.
- Add the tomatoes*, tomato paste, and basil. Bring to a simmer and let cook for 5 minutes, stirring occasionally.
- Remove the sauce from the heat and stir in the cashew milk or cream.
- As soon as the pasta is finished cooking, drain and add the noodles directly into the sauce. Stir to fully combine and serve immediately.
- Top with fresh basil and parmesan cheese if desired.
Notes
- *Canned whole tomatoes or diced tomatoes can be used in place of crushed tomatoes. Just drain the tomatoes and blend with a hand blender until pureed.
- Heavy cream can be substituted for the cashew milk, if desired.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 94g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 1267mg | Potassium: 1795mg | Fiber: 9g | Sugar: 21g | Vitamin A: 2384IU | Vitamin C: 35mg | Calcium: 95mg | Iron: 6mg
