(Almost) Vegan Vodka Pasta
(Almost) Vegan Vodka Pasta
Servings
3-4
Ingredients
- 12 ounces uncooked pasta of choice *I love using brown rice pasta for a less processed option*
- ½ cup raw cashews, soaked in boiling water
- ⅔ cup vodka
- 1 15 ounce cans crushed, chopped or diced tomatoes
- 3 tbsp tomato paste
- 3 tbsp olive oil
- 4 cloves garlic
- 1 ½ cup chopped white or yellow onion (about 1 large onion)
- ¼ cup chopped basil plus more for garnish
- ½ -1 tsp sea salt or more to taste
- Black pepper to taste
- Pinch of red pepper flake
- ¼ shredded parmesan cheese *for fully vegan you can omit cheeses and sub with vegan parmesan but I prefer the dairy*
- ¼ cup shredded mozzarella
Instructions
Soak the cashews in 1 cup of boiling water for 20 minutes. Drain, blend in a high speed blender or food processor, and set aside.
Meanwhile, boil pasta in salted water according to package instructions and cook until done.
While the pasta cooks, chop the onion and add to a saute pan with olive oil. Saute on medium high heat for about 5 minutes until lightly golden. Add the chopped garlic and cook for another minute. Add the tomato paste and cook for 2 minutes while stirring it around. Reduce the heat to low then add the vodka. Cook for about 8 minutes until the vodka has reduced. Add the canned tomatoes and simmer on low for 10 minutes. Season with salt and pepper.
At this point, you can transfer the sauce to a blender with the cashews to create a finely smooth sauce, OR you can keep it rustic if you don’t want to deal with transfering it.
Add the pureed cashews and tomato mix back into a large pan or pot and add the cooked pasta and cheeses into the pot. Stir to combine and add a pinch of red pepper flake. Taste for seasoning and adjust salt/pepper accordingly. Garnish with fresh basil if you have it and extra cheese. Serve with roasted broccoli or asparagus. Enjoy!