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Vegan Pasta alla Vodka http://wp.me/p4qC4h-3x3

Vegan Pasta alla Vodka

Erica
All the comfort of a creamy, glorious pasta dish, with better ingredients.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian, pasta, vegan, vegetarian, vodka
Servings 4

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
  • 1/2 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.