vegan pasta alla vodka

By Sarah's Vegan Kitchen · 40 min

Ingredients

Instructions

1. Drain the soaked cashews and blend them with the water until completely smooth. Set the cashew cream aside.
2. Cook the pasta until al dente following the package directions. Reserve 1 cup of the starchy cooking water before draining.
3. Heat the olive oil in a large skillet over medium heat. Add the red pepper flakes (if using), the diced shallot and the minced garlic. Sauté 3 to 5 minutes, until soft and translucent, without browning.
4. Stir in the tomato paste and cook, stirring often, for about 5 minutes, until it turns from bright red to a darker orange-red.
5. Deglaze the pan with the vodka, scraping up any stuck tomato paste. Cook 2 to 3 minutes until the liquid has reduced by about half.
6. Mix in the crushed tomatoes and simmer, covered, for about 10 minutes.
7. Stir in the cashew cream and vegan parmesan. Lower the heat to medium-low if the sauce is bubbling vigorously.
8. Add the drained pasta, 1/2 cup of the reserved pasta water and the vegan butter. Toss to coat and cook, stirring occasionally, for another 2 to 3 minutes. If the sauce is too thick, stir in more pasta water a few tablespoons at a time.
9. Season with salt to taste. Serve topped with chopped fresh basil and extra vegan parmesan if you like.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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