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Creamy Vegan Rose Pasta

This creamy vegan rose pasta is the perfect recipe to cozy up! Hearty, filling and nourishing, this recipe comes together in just 30 minutes!

Course Main Course
Cuisine American
Keyword vegan rose pasta
Prep Time 10 minutes
Cook Time 10 minutes
Pressure Cook Time: 5 minutes
Servings 4
Author Lauren McNeill


  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 796 mL canned whole tomatoes no salt added
  • 1/2 cup canned coconut milk
  • 156 mL tomato paste
  • 1/2 cup dry white wine can substitute with vegetable broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/3 cup nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 375 grams whole wheat pasta
  • 1/2 cup fresh basil, julienned


  1. Put Crock-Pot Express Crock Multicooker on Brown/Saute mode, level High.

  2. Place diced onion and minced garlic in the Crock-Pot Express Crock Multicooker and saute over high heat until onion is translucent, adding white wine a few tablespoons at a time to deglaze the pan.

  3. Once onion is translucent add sliced mushrooms and saute for 2-3 more minutes, until mushrooms have cooked down.

  4. Add canned tomatoes, tomato paste, coconut milk, dried oregano, thyme, basil, and parsely, nutritional yeast, salt, pepper and penne to the Crock-Pot Express Crock Multicooker.

  5. Press 'Stop' on the Crock-Pot Express Crock Multicooker. Place the top securely on the Crock-Pot Express Crock Multicooker, ensuring that the Vent is in the Sealing position.

  6. Click 'Bean/Chili' mode, then adjust the time to read 5 minutes. Ensure Crock-Pot Express Crock Multicooker is set to 'High'.

  7. Once Crock-Pot Express Crock Multicooker is finished, do a quick release by carefully (using a long-handled spoon) setting the dial to steam release.

  8. Stir in fresh basil and enjoy!