Vegan Penne with Vegan Vodka Sauce

Vegan Penne with Vegan Vodka Sauce

This deliciously creamy Penne Pasta with Vegan Vodka Sauce is so rich and decadent that you'd never guess it was dairy free! Penne noodles are tossed in a mildly spicy tomato cashew cream sauce for a restaurant quality dish made in the comfort of your home.

5 from 5 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 330kcal

Author: Sarah McMinn

Ingredients

Vodka Cream Sauce

12 oz penne pasta
¼ cup raw cashews
½ cup water
3 tablespoons vegan butter
½ small white onion , diced
2-3 cloves garlic, minced
1 tsp. red pepper flakes
28 oz can whole tomatoes
¼ cup good-quality vodka
1 tsp. salt
¼ cup vegan parmesan
¼ cup fresh parsley, minced

US Customary - Metric

Instructions

Bring water to a rolling boil, add enough salt to make it taste like the sea, and add your dried pasta. Cook according to package directions; different kinds of pasta will have different cooking times. Once your pasta is al dente, strain through a colander.
To make the cashew cream, combine the cashews with ½ cup water in a high powered like a Vitamix. Blend until completely smooth. Note: if you don't have a high-powered blender, soak the cashews in warm water for at least 4 hours to soften them before blending them in a regular blender or food processor.
Clean out the blender. Add the whole tomatoes and blend until they are puréed. Set aside.
To make the sauce, heat up the butter in a large skillet over medium heat. Add onions, garlic, and red pepper flakes and sauté for 2-3 minutes over medium heat until onions are translucent and fragrant. Add the puréed tomatoes, cashew cream, vodka, and salt and cook for another 7 minutes at a low simmer, stirring occasionally. Note: It's important to let the vodka cook down so that it removes the boozy flavor. Taste and adjust seasonings.
Stir in cooked pasta, vegan parmesan, and parsley. Serve with additional parmesan, parsley, and red pepper flakes.

Notes

Serving and Storing – Serve immediately with additional parsley, red pepper flakes, and vegan parmesan. If you happen to have any leftovers simply transfer them into an airtight container and refrigerate. Leftovers should last up to 5 days in the refrigerator.

Make in Advance - Feel free to make the sauce up to three days ahead of time and keep it in the refrigerator. On the night of your dinner, all you’ll need to do is boil the pasta and toss everything together!

Recipe Tips

Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
Don’t be tempted to rinse your cooked pasta. Doing so would eliminate some of the starchiness of the pasta, making it harder for that creamy sauce to stick to! Don’t worry if the pasta is sticking to each other in the colander. As soon as you add it to the sauce, it’ll be perfect.
Don’t rush the step of cooking your vegan vodka sauce for the full 7 minutes. The vodka is an ingredient that helps to draw out the flavor of your seasonings while tempering the acidity of the tomatoes.

Nutrition