Plant-Based Penne Rosa

Total: 20 minutes
Yield: 6 servings

Looking for a quick, oil free, plant-based, pasta dish that tastes as delicious as a creamy pasta sauce covered Penne Rosa? Here it is!



  1. Soak the cashews in hot water for about ten minutes. Cook the pasta according to the instructions on the package.
  2. Sauté the diced onion, minced garlic, oregano, and red pepper flakes in three tablespoons of vegetable stock over medium heat for about four minutes, until tender. Dice both of the tomatoes and add them to the pan. Finally, add the white wine. Cook until most of the wine has evaporated, which may take about five minutes.
  3. Combine the onion, garlic, and tomato mixture, marinara sauce, fresh basil, soaked cashews, and water in a blender and blend until the sauce is smooth. Salt and pepper the sauce as desired.
  4. Pour the sauce back into the pan, add the pasta and fresh spinach. Cook the spinach until wilted and serve hot!


  1. If not using a homemade marinara sauce, look for no added oil or sugar store-bought brands.

Olivia Parr is the founder of Caramel Coated Wellness, a whole food, plant-based food blog and personal chef business based in Wilmington, North Carolina. After reading Food Over Medicine and The China Study, and seeing how minorities are disproportionately affected by health issues like hypertension, diabetes, and obesity, she decided to get more serious about her interest in helping people with plant-based food. Olivia is a T. Colin Campbell Center for Nutrition Studies and eCornell Plant-Based Nutrition Certificate Graduate. Instagram: @caramelcoatedwellness
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