Vegan Penne alla Vodka

Indulge in the creamy, decadent flavors of Vegan Penne alla Vodka—a plant-based twist on the classic Italian pasta dish that’s both wholesome and satisfying. This recipe features tender penne pasta coated in a luscious vodka-infused tomato sauce, made velvety smooth with homemade cashew cream. Aromatics like sautéed onion and garlic create a rich base, while crushed tomatoes and a hint of red pepper flakes bring tangy, spicy depth. Perfect for a cozy dinner or an impressive dish for guests, this dairy-free and egg-free recipe is ready in just 45 minutes. Garnished with fresh basil, it pairs beautifully with a crisp side salad or warm garlic bread for a complete vegan Italian feast.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by soaking the raw cashews in hot water for at least 15 minutes, then drain and set aside.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the crushed tomatoes, vodka, oregano, red pepper flakes, salt, and black pepper to the skillet. Stir well to combine.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Add the cooked penne pasta to the sauce and toss everything together until the pasta is evenly coated.

Step 10

Serve the Vegan Penne alla Vodka hot, garnished with freshly chopped basil.

Step 11

Enjoy your delicious vegan pasta dish with a side salad or garlic bread!

Nutrition Facts

Serving size	(1824.2g)

Amount per serving	% Daily Value*
Calories	2896.8

Total Fat 85.4g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2453.5mg	0%
Total Carbohydrate 339.6g	0%
Dietary Fiber 30.0g	0%
Total Sugars 34.9g
Protein 73.5g	0%

Vitamin D 0IU	0%
Calcium 434.3mg	0%
Iron 28.6mg	0%
Potassium 3461.1mg	0%

*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.

Source of Calories

Fat: 31.7%

Protein: 12.1%

Carbs: 56.1%