Name: Vegan Penne alla Vodka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ¾ cup raw cashews; ¾ cup filtered water or unsweetened plant-based milk ((+ more if needed)); 1 lb penne pasta ((regular or gluten-free)); 1 tbsp vegan butter; 2 shallots or 1 yellow onion, (sliced); 2-3 cloves of garlic, (thinly sliced); ½ tsp red pepper flakes ((optional)); ¼ cup Mutiny Island Vodka (or plain vodka of choice); Seasonings: salt, pepper, garlic powder, onion powder, & nutritional yeast; 1 jar (26 to 32 oz) marinara sauce; ½ cup chopped fresh basil; vegan grated parmesan cheese ((optional))

Penne alla Vodka, a great classic dish, with that unmistakable touch of vodka, creamy, colorful, and easy. But wait, vodka in a pasta sauce? Why not? Discover how incredibly delicious and simple to prepare this amazing dish.

Vegan | Soy-free | Gluten-free

Disclosure: This post was created in collaboration with Mutiny Island Vodka, but all words and photos are my own. Thank you for supporting the brands that keep VeggieJeva cookin!

Pastas are incredibly versatile, they can be as complex or simple as you want and will always taste great. One of my favorites, Penne alla Vodka which, for some reason, has taken me forever to veganize; but I finally nailed it! Now, I know what you’re thinking: vodka in pasta???? The answer is yes!

Now, don’t run away just from the name of this recipe; you just can’t imagine how good this sauce is! It’s a simple marinara sauce taken to the next level with a little vodka, cashew cream sauce, loads of garlic and home-grown basil.

First thing’s first: Where does this recipe come from?

There seems to be a bit of a mix up regarding the origin of this recipe; but one thing’s for sure, this recipe is the perfect fusion of Italian-American cuisine. The first time I tried this dish was back in 2013 while visiting Sorrento, Italy. Little did I know that I had tried the sauce before! Turns out, my favorite pizzeria back in high school, used alla vodka sauce in what used to be my favorite pizza.

Unfortunately, the original recipe is not vegan, but it’s easily adaptable! There are many variations: with different tomato sauces, without cream, with or without chilli flakes, with protein, and even different ways to cook the vodka.

Second: Is Vodka necessary for Penne Alla Vodka?

Well, there is a reason why it is called alla vodka sauce, and not pink sauce or whatever other weird names… For a while, I thought that the vodka wasn’t important until I made this version. Cooking with vodka has a couple of advantages; not only does it have a clean and mild flavor that enhances veggies, but it is an amazing addition in baking. Turns out that when you flambé the vodka along with the sauce, the alcohol will evaporate, and it helps intensify the aroma/taste of the other ingredients in it. Therefore, and as the name of the recipe indicates, vodka is a key ingredient if you want to enjoy this recipe to the fullest.

Does the type of vodka matter?

The answer is: 100% YES. When it comes to cooking with vodka, obviously plain vodka is the way to go. However, there’s another aspect to take into consideration: how it’s made.

For this recipe, I’m using Mutiny Island Vodka, a gluten-free vodka that’s made in St. Croix from BREADFRUIT. Yes! You read that right! Not only is it celiac-friendly, which you might want to keep in mind if you want to make this recipe gluten-free, but it’s also created within a sustainable environment. Their project focuses on providing assistance in the relief of the hurricane-devastated population and raising the public consciousness of breadfruit, which is seen by some as a way to ease world hunger and fortify food security. They donate portions of their proceeds to groups such as The Breadfruit Institute and Trees That Feed Foundation.

Notes:

If you don’t have a high-speed blender, make sure to soak your cashews in warm water overnight or for at least an hour (with hot water).
To keep this recipe gluten-free, use gluten-free pasta & vodka.
Don’t be tempted to add more vodka than the recipe calls for (unless you’re doubling the recipe), doing so will ruin the flavors instead of enhancing them.
If you don’t have penne pasta, use any pasta shape you like!
You can make this sauce in advance and keep it in the fridge for up to 5 days. You can also freeze.
Leftovers? This recipe will keep for 2-3 days. Can be eaten cold for lunch or made into a pasta salad. The sauce can also be used for roasted potatoes, veggies, and pizza.

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Vegan Penne alla Vodka

Rating: 5.0/5
( 1 voted )

Prep Time: 15 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

¾ cup raw cashews

¾ cup filtered water or unsweetened plant-based milk ((+ more if needed))

1 lb penne pasta ((regular or gluten-free))

1 tbsp vegan butter

2 shallots or 1 yellow onion, (sliced)

2-3 cloves of garlic, (thinly sliced)

½ tsp red pepper flakes ((optional))

¼ cup Mutiny Island Vodka (or plain vodka of choice)

Seasonings: salt, pepper, garlic powder, onion powder, & nutritional yeast

1 jar (26 to 32 oz) marinara sauce

½ cup chopped fresh basil

vegan grated parmesan cheese ((optional))

Procedure

Cook pasta according to package instructions. Then drain the cooking water, but reserve about ⅓ cup to use later in the sauce. Set aside.

Add the cashews, water, salt, garlic powder, onion powder & nutritional yeast to a high-speed blender (or bullet blender) and blend until completely smooth & creamy. Set aside.

Heat the butter in a skillet or saucepan over medium-low heat. Once hot, add the shallots, garlic & chili flakes. Season with salt & pepper, and sauté until translucent and fragrant, about 3-5 minutes.

Pour in the vodka and mix with all of the ingredients. Next, flambé.

Flambé: WARNING- Stand back in case the alcohol flares up and make sure there isn’t anything around that could catch the flames. With a long wand lighter, bring the flame close to the side of the pan and move away when the alcohol has caught fire. The flames will die out once the alcohol has cooked off in about 30-45 seconds.

Next pour cashew cream and marinara sauce into the saucepan. Then stir in the reserved cooking water and simmer until thickened to desired consistency. Season with salt, pepper and fresh basil.

Garnish with vegan grated parmesan and fresh basil. ENJOY!

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Important to know: Vegan Penne alla Vodka by Karla Alverio Valle is licensed under CC BY-NC-ND 4.0.

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Disclosure: This post was created in collaboration with Mutiny Island Vodka, but all words and photos are my own. Thank you for supporting the brands that keep VeggieJeva cookin!

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