Vegan Penne alla Vodka
Vegan Penne alla Vodka
Yield: 8
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 1/4 cup olive oil
- 8 garlic cloves
- 2 medium yellow onions
- 2 tbsp tomato paste
- 1 1/2 tsp chili flakes
- 1/2 cup vodka
- 28 oz can of crushed tomatoes
- 1/4 cup nutritional yeast
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2/3 cup coconut cream (not cream of coconut, or anything with added sugar)
- 1/2 cup plant-based milk
Instructions
- Take a large pot and pour a 1/4 cup of olive oil. Bring the heat to a high temperature. Start to bring a large pot of water to a boil for your penne, and salt it heavily (around a tablespoon).
- Dice the onions and mince the garlic, and add them directly into the hot oil and stir until slightly golden brown. Then add in and stir your tomato paste and chili flakes until fully combined.
- Add in your 1/2 cup of vodka and let it simmer for 2 minutes. Stir occasionally and then add in your crushed tomatoes.
- Lower the heat to a medium temperature and add in your nutritional yeast, black pepper, salt, thyme, and oregano. Stir and let cook for 3–4 minutes. Once the pasta water is boiling, add 2 pounds of penne. Make sure to stir the pasta occasionally so they don’t stick to each other.
- To the sauce, add in your coconut cream and plant-based milk, then stir and let cook for another 3–4 minutes uncovered.
- Turn off the heat on the pasta sauce, take an immersion blender (or transfer to a large regular blender), and blend until you get a smooth consistency.
- Turn the heat back on, but to a low temperature, and cook uncovered for at least 5 minutes. Once the Penne is slightly undercooked (make sure you try it first), transfer it to a strainer.
- Mix your undercooked pasta into the sauce and let it simmer until the pasta is fully cooked. Top with nutritional yeast, vegan parmesan, fresh basil, or whatever floats your boat. Serve and enjoy!