Pantry Vodka Pasta

I’ve been wanting to try the penne vodka recipe from I Can Cook Vegan for a while. I never got around to it. I was craving pasta and something easy to cook. I didn’t have everything that the recipe called for on hand, so I made a few adjustments to use what I had on hand. Below is the adjusted recipe.

A few notes:Most of the vodka sauce recipes I’ve seen call for penne. I had rigatoni on hand and I think it came out okay. Just use 1lb of pasta. 

If you don’t have a can of crushed tomatoes with basil you could add some dried basil or follow the book’s recipe and use 1/2 cup of fresh basil (sliced). No basil, maybe try some dried oregano or some extra  Italian seasoning. 

I have a Vitamix, if you don’t have a high speed blender soak your cashews for a few hours and drain before blending. 

Pantry Vodka Pasta

  • 1/2 Cup Veggie Broth
  • 1/2 Cup Cashews
  • 2 1/2 TBS Olive Oil
  • 1/2 Cup Onion, Diced Small
  • 4 Cloves Garlic, Minced
  • 1 24 oz. Can Crushed Tomatoes with Basil
  • 1 tsp Italian Seasoning Blend
  • Red Pepper Flakes, to taste
  • Freshly Ground Black Pepper, to taste
  • 1/2 Cup Vodka
  • 1 lb. Pasta

 

In a blender blend cashews and broth until smooth. Make sure you scrape the edges of the blender to get everything smooth.

Bring a large pot of water to a boil and cook pasta according to package directions. When it’s done drain and set aside.

While you’re waiting on the water to boil you can start cooking the sauce. Heat the olive oil in a large sauté pan on medium heat. Add the onions and cook until they’re translucent, about 5-7 minutes.

Add the garlic and cook for 30 seconds to a minute, you don’t want it to burn. Add the crushed tomatoes and the herbs/seasoning. Now pour the vodka in. Let it simmer and cook down for about 10 minutes. Add the cashew cream and mix it in.

Put the past in the pan with the sauce and coat the pasta with sauce. Put pasta in serving dishes and enjoy.

 

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