This easy vegan pasta recipe only takes 30 minutes to cook and tastes absolutely delicious! It's our favorite creamy vegan pasta recipe and I'm sure you'll love it too!
Bring a large pot of water to a boil and cook the penne for 8 minutes. Drain and reserve 1/2 cup of the boiling water. Set noodles aside.
Drain and rinse the cashews and pour into a food processor. Add the water and blend until creamy and very smooth. Set aside.
Heat a skillet over medium heat and add the butter. Add the chopped onions and minced garlic to the skillet and cook until fragrant and the onions become translucent in color, stirring occasionally.
Add the diced tomatoes, cashew cream sauce and vodka to the skillet and cook, over medium heat until the sauce begins to simmer, approximately 8-10 minutes. *Make sure to cook for at least 7 minutes to burn off the alcohol in the vodka!
Sprinkle with crushed red pepper flakes, sea salt and freshly ground pepper.
Slowly add the reserved pasta water to the noodles and toss. Drain any excess and carefully fold the noodles into the pasta sauce.
Serve with optional chopped, fresh basil and a side of vegan parmesan cheese and enjoy!