vegan penne alla vodka
Ingredients
- 1 medium yellow onion
- 2 tbsp olive oil extra virgin
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1/2 tsp Italian herb blend pre-made or make your own with dried basil, dried oregano, etc..)
- 1 cup vodka
- 1 can coconut cream
- 2 tbsp plant milk
- 1 cup cherry tomatoes
- 1/4 cup sun-dried tomatoes
- nutritional yeast
- freshly cracked salt & pepper
- fresh sage or basil
Instructions
- Start by dicing an onion
- Add the diced onion to a pot with olive oil
- Sprinkle some freshly cracked salt into the pot
- Stir onions frequently until translucent
- After about 10 minutes (until onions are translucent), add tomato paste, Italian seasoning blend, minced garlic
- Stir mixture for another 1-2 minutes
- TURN OFF THE STOVE (alcohol is extremely flammable)
- Add 1 cup of vodka (I used Absolut) to deglaze the pot
- Turn stove back on, let vodka cook out completely
- Once vodka is completely cooked out, add coconut cream, plant milk, cherry tomatoes, sundried tomatoes
- Stir pot and cover, let sit for 10 minutes on low heat (until cherry tomatoes are blistered)
- While the sauce is cooking, in a separate pot bring water to a boil. Follow the instructions on the package and boil penne pasta of choice (I used a high protein chickpea gluten-free pasta)
- Either use an immersion blender or transfer mixture to a regular blender. Blend everything in the pot
- Add a HEAPING 😉 amount of nutritional yeast to the blended sauce, along with freshly cracked pepper, flaky sea salt, and a few sprinkles of sage (or basil)
- Stir in cooked pasta to sauce, enjoy 🙂