Vegan Pasta alla Vodka
All the comfort of a creamy, glorious pasta dish, with better ingredients.
Ingredients
- 1 lb pasta of choice I used rigatoni with ridges to catch the sauce
- 1 large white onion diced
- 1 Tbs extra virgin olive oil plus additional for drizzling
- 3 cloves garlic minced
- 1 cup vodka
- 1 cup raw cashews soaked for at least a couple hours in water, then drained
- ½ cup water
- 2 cups Marinara
- 1/2-1 tsp kosher salt plus additional for the pasta water
- couple good pinches fresh cracked pepper
- fresh chopped Italian flat-leaf parsley
Instructions
- Put a large pot of water to boil.
- Heat the olive oil in a large skillet over med-high heat. Add the onion and cook until slightly softened. Add the garlic and cook, tossing regularly until onion is translucent.
- Slowly add the vodka (especially be careful if cooking over an open flame). Simmer until liquid is reduced by ~2/3s. Reduce heat to medium-low. Also, during this time add the pasta and a handful of kosher salt to the pot of boiling water and cook pasta according to package directions.
- Meanwhile, process the cashews plus 1/2 cup water in a food processor until very creamy smooth. Scrape down the sides of the bowl if necessary.
- Add the cashew cream and the marinara to the onion mixture. Stir well and heat gently to warm through. Season well with salt and pepper to taste (will need a good amount of kosher salt, at least ~1/2 tsp).
- Once pasta is done, drain and add to the sauce. Serve topped with parsley, additional fresh cracked pepper, and a little drizzle of olive oil.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!