Quietly Vegan

Ingredients:


1 pound penne pasta

2 tablespoons olive oil

3 cloves of garlic, crushed

1 28 ounce can crushed tomatoes

1 6 ounce can tomato paste

1/2 cup fresh basil, chopped

salt & pepper

1/3 cup vodka

1/4 cup raw cashews

1 cup water


Inspired by a recipe by Chloe Coscarelli in "Chloe's Kitchen"

​Penne Alla Vodka

Steps:


  1. Bring a large pot of salted water to a fast boil and cook the pasta according to the instructions on the package.
  2. While the water is coming to a boil, heat the olive oil in a large saucepan over medium heat.  Add the garlic and cook for less than one minute - being careful not to burn the garlic. Stir in the crushed tomatoes, tomato paste and basil.  Cook until the sauce is just simmering for 10 minutes.  Season with salt and pepper to taste. Stir in the vodka and simmer for an additional 10 minutes.
  3. As the tomato sauce is simmering, combine the cashews and water in a blender.  Process on high until very smooth.  (If you do not have a high-speed blender, soak the cashews for 8 hours or overnight to soften) Stir the cashew cream into the tomato sauce and blend. Adjust the seasonings.
  4. Combine the pasta with the vodka sauce and enjoy! (I prefer mine with a generous sprinkle of hot red pepper flakes!)

Sometimes you just crave a rich and creamy pasta!  One of my husband's favorites, Penne Alla Vodka, is finally made vegan - with wonderful cashew cream instead of half & half.  Believe me, you'll never miss the dairy in this tasty and luxurious dish! Served with rustic bread and a nice wine, this dish is simple enough for a weeknight meal, but elegant enough for company. Enjoy!