White beans with a super easy and quick rose sauce make a satisfying dinner with pasta or bread for dipping! This pink sauce is dairy-free and super easy.
Table of contents
Beans are having a moment, especially soybeans like cannelini or butter beans! These beans work really well in this super quick and easy rosé sauce. Creamy pink sauce with soy protein for a satisfying dinner served with pasta or bread! Rose sauce is dairy-free and so easy.
This is a super easy 30 minute recipe with a really delicious tomato cream sauce. All in one pot with everyday ingredients for a delicious, satisfying weeknight meal! It smells great and looks beautiful!
Just sauté some aromatics, add your choice of non-dairy cream along with tomato puree and Italian herbs. Bring it to a boil, add the beans and cook for a few minutes and done. Garnish with some vegan parmesan cheese and fresh basil to bring out all those amazing flavors!
You can use almost any kind of white bean in this quick rose sauce, such as butter beans, cannellini beans or great northern beans. You can also use tofu cubes or chickpeas!
These are perfect served with toasted sourdough or garlic bread, or even Naan or pita bread.Or you can eat it with pasta or even Mashed potatoes Or baked potatoes.
No matter how you enjoy it, you'll love this simple pink sauce.
Why you will like rose sauce beans
- One pot, one meal in 30 minutes
- Tender beans paired with a delicious tomato cream sauce
- High Protein Vegan Recipes
- All-purpose dish!Serve with bread, over pasta, or over baked or mashed potatoes
- Naturally gluten-free and optionally soy and nut-free
More Delicious Bean Recipes
Recipe card
Simple Beans with Rose Sauce
Tender white beans paired with a super quick and easy rosé sauce make a satisfying dinner with pasta or bread as a dip! 30 minutes for 1 dish. The pink sauce is dairy-free and so easy.gluten free
Serving size: 3
Calories: Chapter 326kilocalories
Save this recipe in your inbox
Share your email and we'll send you this recipe! Plus, enjoy all the new recipes they post!
By submitting this form you agree to receive emails from Vegan Richa.
raw material
- 1 teaspoon Oil
- 1/2 cup (80 G) chopped onions
- 2 clove garlic minced
- 1 teaspoon onion powder
- 1 teaspoon italian herb blend
- 1/4 teaspoon wise man or more, to taste, or use thyme
- 1/2 teaspoon Salt
- 1/8 teaspoon Black pepper
- 8 ounce (226.8 G) ketchup Use canned tomato sauce.
- 1/3 cup (78.86 ml) cashew cream, or non-dairy yogurt or non-dairy cream or 1/4 cup vegan cream cheese
- 1 spoon nutritional yeast
- 1 cup (236.59 ml) water
- 2 spoon Vegan Parmesan Cheese
- 15 ounce (425.24 G) canned white beans For example, cannellini beans, butter beans, great northern beans, or use other legumes, chickpeas, or tofu cubes
- Pepper flakes, fresh basil and more vegan parmesan cheese for decoration
instruct
-
Heat a skillet over medium heat and add oil. Once the oil is hot, add the onions, garlic and a pinch of salt and sauté until the onions are golden brown. Cook, stirring occasionally, about 4 to 6 minutes.
-
Mix in all the herbs (onion powder, Italian herb mixture, sage, salt and black pepper). Then, add the tomato puree, non-dairy cream of your choice, and nutritional yeast. Mix well and bring to boil.
-
Add the water and vegan parmesan cheese and stir for a few seconds. Now, add the beans and mix. Partially cover the pot and simmer over low heat for 5 to 8 minutes.
-
Taste and adjust salt and flavor. If the sauce is too thick, add a little water or some skim milk to thin it out. If it's not thick enough, continue cooking for a few more minutes.
-
Turn off the heat and garnish with pepper flakes, fresh basil or other herbs and more vegan Parmesan cheese and serve with toasted sourdough, garlic bread, pita bread, or over pasta, mashed potatoes, or baked potatoes.
video
notes
To make it nut-free, use nut-free non-dairy cream or non-dairy yogurt and nut-free vegan parmesan cheese.
For a soy-free version, use soy-free vegan parmesan cheese and soy-free non-dairy cream.
Substitute for nutritional yeast: Substitute a teaspoon of miso for nutritional yeast. Mix the miso with two tablespoons of water and add it to the mixture where you would have added nutritional yeast.
Nutrition
nutrient content
Simple Beans with Rose Sauce
Amount per serving
Calories Chapter 326
90 calories from fat
% Daily Value*
fat 10 grams15%
2 grams of saturated fat13%
sodium 477 mgtwenty one%
Potassium 1183 mg34%
carbohydrate 48 grams16%
Fiber 10 grams42%
6 grams of sugar7%
protein 16 grams32%
Vitamin A 399IU8%
Vitamin C 11 mg13%
calcium 152 mg15%
iron 7 mg39%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Oil – fry.
- Aromatics – Onions and garlic are the base flavors of this rosé sauce recipe.
- Spices – The next layer of flavor comes from onion powder, Italian herbs, sage powder, salt and black pepper.
- Tomato Puree – This is part of the reason this sauce gets its lovely pink color. It adds so much umami!
- Non-dairy cream – You can use cashew cream, non-dairy yogurt, or vegan cream cheese. If desired, choose soy-free and/or nut-free products.
- Nutritional yeast – adds more umami and cheesy flavor. If you don't like nutritional yeast, you can use miso dissolved in a little hot water instead.
- Vegan Parmesan – A little bit of vegan Parmesan gives it a nice, tangy flavor. If desired, choose soy-free and/or nut-free products.
- White Beans – Use your favorite white beans like cannelini, northern beans, or butter beans, or use tofu cubes or chickpeas in this simple pink sauce.
- Garnish – Garnish the dish with pepper flakes, fresh basil or other fresh herbs of choice, and more vegan Parmesan cheese.
💡Tips
- If the pan starts to look dry while sautéing the onions and garlic, add a little more water. Not only will this add moisture, it will also help conduct heat, making the onions brown more evenly.
- Make a double batch of sauce to use with cooked pasta later
How to Make Rose Sauce Beans
Heat a skillet over medium heat and add oil. Once the oil is hot, add the onions, garlic and a pinch of salt and sauté until the onions are golden brown. Cook, stirring occasionally, about 4 to 6 minutes.
Mix all the spices (onion powder, Italian herbs, sage, salt and black pepper). Then, add the tomato puree, non-dairy cream of your choice, and nutritional yeast. Mix well and bring to boil.
Add the water and vegan parmesan cheese and stir for a few seconds. Now, add the beans and mix. Partially cover the pot and simmer over low heat for 5 to 8 minutes.
Taste and adjust salt and flavor. If the sauce is too thick, add a little water or some skim milk to thin it out. If it's not thick enough, continue cooking for a few more minutes.
Turn off the heat and garnish with pepper flakes, fresh basil or other herbs and more vegan Parmesan cheese and serve with toasted sourdough, garlic bread, pita bread, or over pasta, mashed potatoes, or baked potatoes.
frequently asked questions
Rose Sauce Beans are naturally gluten-free
To make it nut-free, use nut-free non-dairy cream or non-dairy yogurt and nut-free vegan parmesan cheese.
For a soy-free version, use soy-free vegan parmesan cheese and soy-free non-dairy cream.
You can use a teaspoon of miso instead of nutritional yeast. Mix the miso with two tablespoons of water and add it to the mixture where you would have added nutritional yeast.
