Penne with Spicy Vodka Tomato Cream Sauce 

Total time: 25 minutes

Serves: 4

    1. Cook pasta according to package directions. Reserve ¼ of pasta water before draining.
    2. In large saucepan over medium heat, heat olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until color darkens.
    3. Stir in cashew cream cheese and plant-based milk.
    4. Add vodka. Bring sauce to a slow simmer and allow to bubble for 6-8 minutes, stirring occasionally.
    5. Add red pepper flakes, salt and pepper to taste and desired heat level. Add coconut oil and stir over medium heat until melted and sauce is creamy. Remove from heat.
    6. Add pasta and reserved pasta water to sauce. Stir in dairy-free parmesan cheese. Adjust salt and pepper to taste.
    7. To serve, top with dairy-free parmesan cheese and basil.


This recipe was originally published on my Vitacost blog. Check out more recipes here

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