Creamy Orzo with Fennel
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RECIPE:
Easy Five Ingredient Rosé Sauce Recipe
June 4, 2021
PREP TIME: 10 minutes
COOK TIME: 30 minutes
The easiest yet most deliciously creamy pasta sauce you’ve ever tasted. This rosé sauce recipe uses cannellini beans and soy milk to transform a simple marinara into a creamy, protein-packed sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Scale
Ingredients
For the Rosé Sauce Recipe
- 300g pasta (I used rigatoni)
- 2 tbsp olive oil
- 4 cloves garlic, finely minced
- 2 x 400g can peeled plum tomatoes (or chopped tomatoes)
- 1 x 400g can cannellini beans, drained
- 200ml soy milk
- 50ml water
- Salt and pepper
Instructions
- Fill a large pan with water and add a few pinches of salt. Place over medium heat and bring to a boil.
- Place a separate medium saucepan over medium heat and add the olive oil. When hot, add the garlic and fry gently but do not allow it to burn.
- Add the tin of tomatoes and season with salt and pepper. Once bubbling away, cover with a lid and reduce to a simmer. Leave to cook for 20 minutes, stirring occasionally.
- Meanwhile, add the pasta to the boiling water and cook until al dente.
- Place the cannellini beans in the cup of a high-speed blender and add the soy milk. Blend at the highest speed possible until completely smooth and creamy. Alternatively, blend the beans and the soy milk together using a stick blender.
- Once the tomato sauce has reduced nicely and the tomatoes are almost completely broken down, remove the lid and add the cannellini cream. Do not allow the sauce to boil from this point on, just warm it gently and stir often. Cook for a further 5 minutes or until your pasta is ready.
- Drain the pasta, reserving around 200ml of pasta water.
- Add the pasta to the sauce and stir to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper again, serve, and enjoy this wickedly delicious rosé sauce recipe.
Notes
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Keywords: Rosé Sauce recipe
This sauce couldn’t be simpler but there are a few essential steps. You’re not using any onion, so be sure to fry up some minced garlic before adding your tomatoes. It’s easy to burn, so watch it like a hawk.
I love to use tinned peeled plum tomatoes but tinned chopped tomatoes work too. Either way, be sure to cook them down fully (this takes longer than you think). The tomatoes should be almost falling apart and the sauce should be dark red.
The creaminess in this dish comes from blended cannellini beans and soy milk. The result is protein rich but also super delicious. Be sure to blend it as smoothly as you possibly can.
I like to reserve a little pasta water in case the sauce is slightly too thick. Give it a taste before adding your pasta too, it may need tweaking with a little salt and pepper. If you want a cheesy kick, add a few tablespoons of nutritional yeast to the blended cannellini bean mixture.
This dish is perfect as it is, but it also works great topped with some fresh basil or oregano.
