Most people going into the vegan lifestyle think they are going to lose those comforting dishes that they have grown up with all their lives...my goal has always been to never sacrifice that comfort in pursuit of a vegan recipe & so far I have never met a dish I couldn't conquer.
I can't think of anything more comforting than a big plate of pasta. Now if you make that tomato sauce a vegan sauce & add booze...how can you say no?? Men or women, vegan or non-vegan...we love pasta and nothing satisfies your tummy on a late night more than pasta. Its great to serve to crowds, for a quick dinner for you or the family, and great for dates. This recipe will show you how to make an ultimate Classic in the pasta world. One that's a staple on every Italian menu. It will have you satisfied if you are serving it for a party of one or a crowd, great for any date served with a garden salad and garlic bread. Your sure to snag anyone's heart with this classic recipe, just remember two garlic eaters make a right. Enjoy! Vegan Penne Alla Vodka
-1lb Organic Penne Pasta
-2 Tablespoons Vegan Butter
-2 Tablespoons Organic Olive Oil
-1 whole Medium Organic Onion, Chopped Finely
-2 Large Cloves (to 3 Cloves) Organic Garlic, finely chopped
-1 (28 ounce) can crushed tomatoes
-1/2 to 1 Cup Vegan Vodka, to taste (if you like a strong taste, add a full cup)
-2/3 cup full fat organic coconut milk
-1 cup vegan cheese (Daiya Jack Style)
-2-3 Tablespoons Nutritional Yeast, or to taste
-1/4 teaspoon Crushed Red Pepper Flakes
-1 Tablespoons fresh basil, chopped
-1 Tablespoons fresh parsley, chopped
Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and vegan butter.
When vegan butter is melted, add in chopped onion, garlic, red repper flakes.
Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and herbs, then stir to combine.
Reduce heat to low and stir in coconut milk and vegan cheeses. Allow to simmer and adjust for seasoning.
Once your pasta has cooked to desired tenderness, Drain the pasta, reserving 1/2 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. The starch in the pasta water helps bind the sauce and pasta and make it even more luscious. It's an old Italian trick...shhhh.
Pour mixture into large serving bowl. Garnish with more Vegan Parmesan Cheese and basil or parsley. Eat it out of the serving bowl...(or a plate sheesh don't judge)...Then faint from yumminess overload...Repeat as needed. Enjoy!