Vegan Pasta Alla Vodka
You’ll never miss the heavy cream in this plant-based (and healthier!) version of the Italian-American classic. Instead, soaked cashews blended with vegetable broth provide a similar velvety texture, while tomatoes, enhanced by half a cup of vodka, retain the dish’s trademark jamminess and acidity. A sprinkling of red pepper flakes for bite, and a big pile of basil for herby freshness complete the pasta’s flavor profile.
Oh, and why vodka? Comprised largely of water and the solvent ethanol, vodka is an excellent vehicle for aromatic compounds. Adding it to tomato-based sauces helps you smell and taste the fruit in a more dynamic way. (And don’t worry about getting tipsy if you decide to eat some Pasta Alla Vodka leftovers as a pre-Lagree class energy boost - all of the alcohol in the recipe will simmer off during the cooking process.)
Author: Erin Carstens, adapted from FOOD52
Time: ~1 Hour
Servings: 6
INGREDIENTS
1/2 cup whole raw cashews
3T neutral oil, such as avocado
3T thinly sliced garlic
1/2 cup thinly sliced shallots
Small bunch Tuscan kale, ribs removed, leaves sliced into ribbons
1 x 28-ounce can crushed tomatoes
1t to 2t salt, to taste, plus more for pasta water
1/2t red pepper flakes
Freshly ground black pepper
1/2 cup vodka
1 pound short pasta, such as penne, rigatoni, or cavatappi
1/2 cup vegetable broth
1 1/2 cups sliced fresh basil leaves
INSTRUCTIONS
Place cashews in a small glass bowl, and add water to cover. Let soak at least 2 hours. If you don’t have that much time for the soak, boil the water before adding it to the cashews, and soak in the hot liquid for 15 minutes.
In a large pasta pot, heat 4 quarts of water to a boil. Once boiling, add enough salt to make the water about as salty as seawater. (The actual amount varies based on the type of salt you use, but for reference, it would be about 1T of Diamond Crystal Salt.)
Preheat a large sauté pan over medium-low heat. Add the oil, let it heat for another 30 seconds or so, and then add the garlic. Cook, flipping the slices often until lightly browned on both sides, about 2 minutes. Mix the shallots into the pan, along with a pinch of salt, and turn the heat up to medium. Continue to cook, stirring regularly, until the shallots are translucent, another 3 minutes. Fold in the kale, and sauté until wilted.
Now add the crushed tomatoes and mix everything together, scraping the bottom of the pan to make sure any sticky bits loosen up and incorporate. Add the 1-2t salt (if you start with one, you can always add more after the sauce has simmered), red pepper flakes, black pepper to taste, and the vodka.
Bring to a simmer and allow the alcohol to cook out, 10 to 12 minutes. Note: As the sauce simmers, it will likely splatter and pop, potentially onto your stovetop and counters. Stir it up and/or lower the heat if this becomes a problem.
Meanwhile, and once your pasta water has come to a boil, add your noodles to the pot and cook them to al dente, following the package directions.
As the sauce and noodles cook, drain the cashews from their soaking water, and add them to a high-speed blender. Pour in the vegetable both and blend until completely smooth. You might need to scrape down the sides of the blender container a few times until you’re happy with the consistency of your cashew cream.
Add the cashew cream and half of the basil to the sauce (set aside the rest of the basil for garnish). Mix well.
Reserving 1/2 cup of the pasta water, drain the cooked pasta into a colander, and then fold it to the sauce. Continue to simmer until the pasta is fully cooked and the sauce is clinging to it, 3 to 5 minutes. Mix in part or all of the reserved pasta water if the sauce seems too thick.
Serve the Pasta Alla Vodka topped with the reserved fresh basil and more freshly ground black pepper.
Nutritional Information (Approximate, Per Serving)
Calories: 525
Protein: 15 grams
Fat: 12.5 grams
Carbohydrates: 74 grams (7 grams fiber, 9.5 grams sugar)