I’m gonna let you in on a secret.
If you love Italian food like me you’re in for a treat. Below is my favorite, or as some may say, the best, vegan pasta recipe.
If I had to compare this Pasta a la Vodka with a traditional Pasta alla Vodka I promise you I would never, EVER, know the difference. Did I mention I’m from NY where there are more Italian families and restaurants outside of Italy itself? Yeah, I’m a bit of an Italian food snob …
I grew up with many, many Italian families and was lucky enough to try some phenomenal sauce’s as a kid – yep, I made sure to “stay for dinner” at my Italian friend’s home whenever I got the chance 🙂 I learned a lot of “family secrets” from my friend’s Moms and nonnas over the years and still use them to this day!
Whenever a new Italian restaurant would open my family and I would be first in line. How did I determine whether they were worth a second visit? I always started with the pasta marinara and meatballs. If an Italian restaurant make that to my, admittedly snobby, expectations then I will happily try just about anything else on the menu. And yes, this is still how I judge Italian restaurants to this day!
At this point you may be wondering where all the rest of the pasta photos are … sadly my guests ate it all before I could take one bite – or photo!
This is all I got y’all.
I’ll take more next time! 🙂
Since going vegan I’ve tried quite a few Pasta a la Vodka recipes! This is my ultimate favorite vegan pasta recipe. If you don’t have any diced tomatoes feel free to use high-quality marinara sauce. Did I mention this vegan pasta recipe is ready in less than 30 minutes? True story! Oh and do top it with this crazy-delicious parmesan cheese. Mangiamo.
Vegan Pasta a la Vodka
Total Time: 25 minutes
- 3 tablespoons vegan butter
- 3 cloves garlic, minced
- 1 small yellow onion , diced
- 1/4 cup raw cashews, soaked for 4 hours
- 1/2 cup water
- 14 oz can crushed organic tomatoes
- 1/4 cup vodka
- 3 basil leaves
- 1/8 tsp of crushed red pepper flakes
- pinch of salt and pepper
- 8oz vegan penne pasta
- a few leaves of fresh basil to garnish
Cook penne according to directions on the package. Drain and set aside.
Drain and rinse the cashews under cold water.
Combine cashews with 1/2 cup water in a blender until completely smooth. Set aside.
While your pasta is cooking, heat the vegan butter in a large skillet or pot on medium heat. Add the chopped onions and garlic and sauté for 5-7 minutes. Reduce to low.
Add the tomatoes, basil, cashew cream, and vodka and simmer on low for another 7 minutes, stirring occasionally.
Flavor with salt, pepper, and red pepper flakes to taste.
Stir in the cooked penne pasta.
Serve with vegan parmesan cheese and fresh basil to taste.