Vegan Vodka Sauce with Pasta
by: claire cary
If you need a simple but insanely flavorful pasta recipe, look no further! This vegan vodka sauce recipe is a creamy and delicious pasta recipe. It's completely dairy free, ready in under 30 minutes.
/ /
4
Ingredients
- 16 ounces uncooked pasta of choice
- 4 tablespoons olive oil or vegan butter
- 5 cloves garlic
- 1 ½ cup chopped white or yellow onion
- 2 tablespoons tomato paste
- ½ cup vodka
- ½ cup raw cashews
- 2 15 ounce cans diced tomatoes
- ¼ cup cashew parmesan
- 1 teaspoon salt or to taste
- Black pepper to taste
- ¼ cup chopped basil plus more for garnish
Toasted breadcrumb
- 2 tablespoons vegan butter or olive oil
- ⅓ cup gluten free breadcrumbs
- ¼ cup vegan parmesan click for recipe
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Add the cashews to a bowl and cover with boiling water. If you ever have an issue with cashews not getting smooth in your blender, add them a a pot on the stove with water and boil for 20 minutes, then drain off the water.
- Mince the garlic, chop the onion, and add to a saute pan with the olive oil.
- Saute until lightly golden brown, about 5 minutes over medium/low heat.
- Add in the tomato paste and saute for 2-3 more minutes.
- Reduce heat to low, pour in the vodka and let simmer for about 5 minutes. Be sure all of the vodka is cooked off before moving on to the next step.
- Add the cans of tomatoes to the mixture, along with 1/2 of the salt and simmer for 10 minutes so the flavors can blend.
- Transfer to a blender. Add in the drained and rinsed cashews and all remaining ingredients, including the remaining salt but aside from the basil.
- Process until completely smooth, about 1 full minute.
- Taste and adjust seasonings as desired.
- Pour the sauce back into the saute pan. Stir in the basil. If using the vegan parmesan cheese, stir it in and let it cook for a couple of minutes.
- Combine with the cooked pasta and stir until well incorporated.
- Top with extra fresh basil and enjoy!
Notes
Once prepared, this recipe will store in the fridge for about 5 days. Store in an air tight container for best results. You can heat it up on the stove with a splash of milk to make it nice and creamy.
Serving: 1bowl / Calories: 482kcal / Carbohydrates: 49g / Protein: 10.4g / Fat: 28.6g / Fiber: 4.5g
