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
- 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.
- 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.
- 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.
- Lower heat to low. Add tomato paste and sauté until tomato paste darkens to a brick red color.
- Add vodka and stir to incorporate.
- Add cashew cream, pasta water, and 1 teaspoon of salt. Stir well and bring to a low simmer. Allow to simmer for 10 minutes.
- 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