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Vegan Vodka Pasta


  • Author: kindrootsfood
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Vegan Vodka Sauce has the same creamy and velvety sauce you’d expect from a traditional vodka sauce except without any dairy.


Ingredients

Scale
  • 16 oz. Rigatoni
  • Olive oil
  • 1 Shallot, minced
  • 2 cloves Garlic, minced
  • 1/2 cup Tomato paste
  • 1/3 cup Vodka
  • Cashew cream (1/2 cup soaked cashews blended with 3/4 cup water)
  • 1 tablespoon miso paste
  • 1 tablespoon nutritional yeast
  • 3/4 cup pasta water
  • Red pepper flakes
  • Salt
  • Pepper

Instructions

  1. Soak cashews in water for at least 1 hour (preferred 2 hours). After soaking, drain and blend with ¾ cup water, miso paste, and nutritional yeast for 2 minutes until smooth. Set aside.
  2. Boil a large pot of water with a healthy pinch of salt and cook pasta according to package instructions. Reserve  ¾ cup of pasta water. Drain pasta and set aside.
  3. Heat 2 tablespoons olive oil in large skillet over medium heat. Add shallot, garlic, red pepper flakes and sauté for 2-3 minutes until fragrant and beginning to soften.
  4. Lower heat to low. Add tomato paste and sauté until tomato paste darkens to a brick red color.
  5. Add vodka and stir to incorporate.
  6. Add cashew cream, pasta water, and 1 teaspoon of salt. Stir well and bring to a low simmer. Allow to simmer for 10 minutes.
  7. Stir in pasta. Top with fresh basil or parsley and serve.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Main, pasta

Keywords: vegan pasta, vegan vodka sauce