One-Pot Creamy Rosé Pasta

Difficulty: Easy
Grade: 8
Duration: 25 min
Number of people: 4
Note: Chilled pasta, delicious and easy.

• 1 tbsp (15 mL) vegetable oil
• 4 cloves garlic, minced
• 1 large onion, diced
• 2 bouillon cubes —> I do one cube
• 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 —> I do half of this
• 3 tbsp (20 g) nutritional yeast —> I skip
• 1 zucchini, thinly sliced into half-moons
• ¾ cup (200 mL) plant-based cooking cream (or sub plant-based milk) —> kookroom
• ½ cup (50 g) roasted red bell pepper, from a jar, diced
• ½ cup (50 g) chopped artichoke, from a jar
• paprika (own addition)

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. You can garnish with pine nuts or arugula - I usually skip.

source: https://www.pickuplimes.com/recipe/one-pot-creamy-rosé-pasta-99

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