The Most Indulgent Plant-Based Pasta

This vegan vodka pasta is a total game-changer. By swapping heavy cream for a silky cashew base, you get all the richness without the dairy. It is velvety, tangy, and incredibly satisfying.

Ingredients

• 1 lb Penne pasta
• 1/2 cup raw cashews (soaked for 2 hours)
• 2 tbsp olive oil
• 1 shallot, minced
• 3 cloves garlic, minced
• 6 oz tomato paste
• 2 tbsp vodka
• 1/2 tsp red pepper flakes
• Fresh basil for garnish

Instructions

1. Cook pasta according to package directions, reserving 1 cup of pasta water.
2. Blend soaked cashews with 1/2 cup fresh water until completely smooth.
3. Sauté shallot and garlic in olive oil until translucent.
4. Add tomato paste and red pepper flakes, cooking until the paste turns a deep red.
5. Deglaze with vodka, then stir in the cashew cream.
6. Toss in pasta and reserved water until the sauce is glossy and coats every noodle.