Part 6/11:
The second recipe combines the best of both worlds: a Rosé Pasta, characterized by its balance of creamy and red sauce flavors. It begins with dicing a medium onion and mincing garlic, then sautéing them in oil with vegetable bouillon cubes, red pepper flakes, and a pinch of salt. The pasta used here is penne, which cooks alongside a mixture of tomato sauce, nutritional yeast, and a surprising ingredient—humus (or hummus)—which adds creaminess.