Vegan Penne alla Vodka
Creamy, comforting, and completely plant-based, this Vegan Penne alla Vodka is a show-stopping twist on the classic Italian dish. Featuring al dente penne pasta tossed in a luscious sauce made from crushed tomatoes, a splash of vodka, and velvety cashew cream, this recipe delivers indulgent flavor without any dairy. The subtle heat from red pepper flakes and the aromatic medley of garlic, onions, and dried oregano infuse the sauce with irresistible depth. A garnish of fresh basil adds the perfect finishing touch. Ready in just 45 minutes, this vegan pasta recipe is a must-try for weeknight dinners or special occasions. Pair it with garlic bread or a crisp side salad and savor the perfect balance of richness and freshness in every bite.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 cup vodka
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup raw cashews
- 0.5 cup water
- 0.25 cup fresh basil, chopped
Instructions
Begin by soaking the raw cashews in hot water for at least 15 minutes, then drain and set aside.
While the cashews are soaking, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion is translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the crushed tomatoes, vodka, oregano, red pepper flakes, salt, and black pepper to the skillet. Stir well to combine.
Bring the mixture to a simmer and let it cook for about 10-15 minutes, stirring occasionally, allowing the alcohol in the vodka to cook off and the sauce to thicken.
Meanwhile, prepare the cashew cream by blending the soaked and drained cashews with 1/2 cup of water in a blender until completely smooth. This should take about 2-3 minutes depending on your blender.
Once the tomato sauce has thickened, stir in the prepared cashew cream and let it simmer for another 2-3 minutes until the sauce is creamy and well combined.
Add the cooked penne pasta to the sauce and toss everything together until the pasta is evenly coated.
Serve the Vegan Penne alla Vodka hot, garnished with freshly chopped basil.
Enjoy your delicious vegan pasta dish with a side salad or garlic bread!
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 339.6 g | 123% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 34.9 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3461 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
