Blend. Place the sauce ingredients in an immersion blender and blend until smooth.
Make pasta
Boil. Meanwhile, cook the fettuccini in a large pot of salted boiling water until al dente. Scoop out a cup of the cooking water and drain the pasta.
Sautée. Heat a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes, then add garlic and cook for a minute. Don’t let it burn, deglaze with the white wine.
Mix. Add the pasta into the same skillet with the onion and garlic, then pour the sauce in, fold carefully and add the starchy pasta water until you reach the desired consistency.
Stir in rosé sauce. Stir with a spatula to coat the pasta in the rose sauce and until the spinach is wilted. Cook, stirring, for a minute or two until the sauce is warmed.
Serve. Remove from the stove and serve immediately with more vegan parmesan cheese, halved cherry tomatoes, and fresh basil if desired.
Video
Ring in the holidays with this delicious and festive Christmas fettuccine pasta dish made with sun-dried tomatoes and a creamy rose sauce.