Delicious and creamy, vegan penne alla vodka, a simple pasta recipe, made with 9 ingredients. Skip the restaurant and make a plant-based version at home.
1/4 cup cashews (40 g), raw and unsalted
1/4 cup water (65 ml)
8 ounces pasta (225 g), we used buckwheat penne
1/2 onion, chopped
1/8 tsp cayenne flakes
2 tbsp vodka
1 cup crushed tomatoes, tomato puree or tomato sauce (250 ml)
1/2 tsp sea salt
1/8 tsp ground black pepper
Add the cashews and the water to a blender and blend until smooth. To get a smoother consistency, it’s better to soak the cashews overnight or in hot water for at least one hour, although it’s optional. Set aside.
Cook pasta according to package directions. Drain and set aside.
In the meanwhile, cook the onion and cayenne flakes over medium-high heat in a skillet with some water or oil until the onion starts to golden brown, stirring occasionally.
Add the vodka and cook over high heat for 1 to 2 minutes or until is reduced by half. Stir frequently.
Add the tomatoes, cashew cream, salt and pepper, stir and cook over medium-high heat for 5 minutes, stirring occasionally.
Finally, add the pasta, stir and serve immediately. We topped our pasta with some vegan parmesan cheese and chopped fresh basil.
Keep leftovers in a sealed container in the fridge for 3 to 4 days.
Use any type of pasta you like (gluten-free if needed).
Vodka is optional, so you can omit it or use any other alcoholic drink.