Vegan Baked Penne with Spicy Rose’ Sauce


This Vegan Baked Penne with Spicy Rose’ Sauce is a nice vegan and gluten-free pasta dish that is perfect if you like a little spice.

My boys absolutely love pasta in any shape or form so luckily it’s a pretty versatile meal and can be changed up very easily just by using different sauces and toppings.

This was a new version that I liked because it had lots of fresh vegetables, a creamy vegan sauce. and minimally processed ingredients.

The sauce is a little spicy, which you can adjust to your preference, and can be made in a matter of minutes with a Vitamix.

And it’s vegan, gluten-free and dairy-free.

Here are some ingredients I found online for a traditional “creamy rose sauce“:


Not terribly bad, but it’s not vegan (parmesan cheese, cream cheese, chicken broth) and unless the ingredients are organic or Non-GMO Project Verified, they will contain GMO’s.




5 Fast Facts About Cashews:

  • packed with dietary fiber
  • rich in “heart healthy” fats
  • rich source of minerals
  • high in magnesium and copper
  • good source of antioxidants

5 Fast Facts About Spinach:

  • contains anti-inflammatory properties
  • high in anti-oxidants
  • super high in vitamins A and K
  • phytonutrients provide anti-cancer benefits
  • can help improve cardiovascular health

5 Fast Facts About Red Bell Peppers:

  • high in anti-oxidants
  • 1 cup contains 195.8% RDA of vitamin C
  • excellent source of carotenoids
  • potential anti-cancer benefits
  • helps reduce inflammation

5 Fast Facts About Nutritional Yeast:

  • vegan source of vitamin B12
  • a complete protein containing 18 amino acids
  • boosts immune system
  • excellent anti-oxidant
  • contains 15 minerals

5 Fast Facts About Almonds (Almond Milk):

  • helps to regular cholesterol and blood pressure
  • energy booster
  • loaded with protein, calcium and fiber
  • high in anti-oxidants
  • helps to reduce risk of heart disease

5 Fast Facts About Tomatoes:

  • high in lycopenes – cancer fighting agents
  • high in beta-carotene
  • anti-oxidant
  • high in vitamin A and K
  • good source of chromium

5 Fast Facts About Onions:

  • rich source of healthy sulfur compounds
  • excellent for cardiovascular health
  • inhibits bone loss in women
  • reduces blood pressure
  • helps to lower blood cholesterol levels

5 Fast Facts About Garlic:

  • regulates blood sugar levels
  • lowers high blood pressure
  • anti-bacterial and analgesic properties
  • anti-viral
  • helps to lower cholesterol

5 Fast Facts About Cilantro:

  • powerful antioxidant
  • helps to remove toxins and heavy metals
  • anti-inflammatory
  • helps to control blood sugar
  • promotes healthy liver function

5 Fast Facts About Jalapenos:

  • excellent anti-oxidant
  • thermogenic food
  • anti-inflammatory agent
  • high in vitamins A and C
  • contains anti-bacterial properties

5 Fast Facts About Lemons:

  • extremely alkaline
  • blood purifier
  • excellent for detoxification
  • balances blood sugar levels
  • contains powerful anti-bacterial properties

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption
























Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door and you’ll be supporting The Healthy Family and Home website at the same time!



Tip #1:  I made half of it baked in the oven and the other half unbaked.  The unbaked version would certainly save time and would probably be healthier because the spinach, red bell peppers, cashews, etc) would all still be considered “raw”. My family liked both versions.

Tip #2:  I try not to use any processed/packaged foods if I don’t have to, but vegetable broth is one that I do buy even though I don’t really use it that often.  The brand I used, “Pacific Natural Foods Organic Vegetable Broth” has an ingredient list free of any additives or toxic ingredients:

(Filtered Water, Organic Carrots, Organic Tomatoes, Organic Celery, Organic Onions, Organic Garlic, Organic Leeks, Sea Salt, Organic Bay Leaves, Organic Parsley, Organic Thyme).  It’s also gluten-free.

Tip #3:  I make my own homemade almond milk, but feel free to use your favorite non-dairy milk.

Tip #4:  If you can’t find gluten-free bread crumbs, you can make your own or use my recipe for “How To Make Gluten-Free Bread Crumbs“.

Tip #5:   This recipe will make (4) large servings.  If you don’t need that many or don’t want leftovers, just 1/2 all the ingredients in the recipe.


Vegan Baked Penne with Spicy Rose’ Sauce (Vegan, Gluten-Free, Dairy-Free) The Healthy Family and Home


  • 1lb organic penne pasta (bionaturae organic, gluten-free brand)
  • 2 cups organic baby spinach (chopped in thin strips)
  • 1 organic red bell pepper (diced)

For the sauce

  • 1 1/3 cup organic raw cashews
  • 1 cup non-dairy milk
  • 2/3 cups organic vegetable broth
  • 4 tablespoons nutritional yeast
  • 2 Small organic tomato
  • 2 Small organic jalapeno
  • 1/4 Medium organic onion
  • 4 Small organic garlic cloves (freshly crushed)
  • 2 tablespoons organic cilantro
  • 1 Small organic lemon (freshly juiced)
  • 1/2 teaspoon pink himalayan salt

For the topping

  • 1 cup gluten-free bread crumbs (or panko for non gluten-free)


Step 1 Prepare pasta according to package directions. Set aside.

Prepare the veggies: dice the red peppers into small pieces and cut the spinach into thin strips. Set aside.

Put all ingredients for the sauce (cashews, non-dairy milk, vegetable broth, tomato, jalapeno, onion, garlic, cilantro, lemon juice, nutritional yeast and pink himalayan salt) into a Vitamix and blend until it's smooth and creamy.

In a large mixing bowl, mix together the pasta, sauce, spinach and red bell peppers and stir until well combined.

Option 1: Serve and enjoy!

Option 2: Put the mixture into a 9 x 13 glass baking dish and sprinkle bread crumbs over the top.

Bake at 400 degrees for approximately 10 minutes or until the topping is lightly browned.



Recipe adapted from:


Simple Meal Planning - Plan to Eat



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  1. says

    This pasta dish looks fantastic with that creamy sauce on top and so nice and colorful :) I usually like some meat in my pasta but I think I could do just fine without it for this dish. Thanks for sharing Karielyn!

    • Karielyn says

      Hi Jerry! Thank you so much for your kind comments…I really appreciate it!

      I hope you enjoy the recipe if you try it out :)

    • Karielyn says

      Hi Abby! I know! But I sure wish I could eat as many carbs as my boys do without having to think twice lol!

    • Karielyn says

      Hi there! The only thing I would worry about is the cashews. If your blender can turn the cashews into a creamy liquid, you should be fine.

      If not, you may try mixing it in a food processor. Just keep an eye on the “liquid level” because mine has overflowed in the past and made a big mess when I had too much liquid in it.

      I hope you enjoy the recipe if you try it out…thanks for stopping by :)

  2. heidi says

    Karielyn- my daughter is allergic to yeast… do you have any ideas for what i can substitute for the nutritional yeast in this recipe? ( it looks delicious)

    • Karielyn says

      Hi there Heidi! I added the nutritional yeast to give it a little “cheesy” flavor but you could leave it out.

      If you didn’t need it to be vegan, you could use regular Parmesan cheese. Or, you could also add 4 tablespoons of bread crumbs as a vegan substitute.

      I hope one of those suggestions will work and that your family is able to enjoy it ;)

  3. BarbC says

    my sister is pre diabetic and also had some digestive issues. This recipe in some of the others are really great and with a few changes to them they can’t work really well for her. For example replacing the pasta with a better low carb choice. I love you the sauces that you are creating!

    • Karielyn says

      Hi there BarbC! If you like the sauce, another low-carb option you could try would be either zucchini pasta/noodles (made from zucchini) or even spaghetti squash, both would be much lower in carbs than traditional pasta.

      Another option, which really isn’t pasta, but you could make cauliflower rice (which would be low-carb). You would just take raw cauliflower, put it in a food processor and process until it becomes a rice texture. Same with making “mashed” cauliflower, which would be a mashed potato alternative, but made in a blender.

      I can’t eat pasta either, so when I make meals like this they are for my family and I either make the zucchini pasta or spaghetti squash for myself.

      Thanks so much and I hope one of the alternatives will work :)

  4. Julie says

    Thank-you for another awesome recipe. I made it tonight and it’s wonderful! My processor is feeble to say the least, so my sauce was a little textured :) But it tasted incredible.

    • Karielyn says

      Hi there Julie! I’m so excited to hear you enjoyed it! And I bet the textured sauce was really good, even if it wasn’t intentional lol!

      Thanks for trying out the recipe and for taking the time to let me know you liked it, I really appreciate it ;)

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