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Pasta with a Creamy Vegan Vodka Sauce

Serves 4 (or more!)


  • 1 box GF chickpea pasta (250g) (I like the Barilla brand)

  • 2 full shots vodka

  • 2-3 tbsp crushed red pepper flakes

  • ½ large onion, sliced

  • 3-4 medium sized tomatoes

  • 3-4 garlic cloves

  • 3-4 tbsp sea salt, to taste

  • ¾ cup unsalted cashews

  • 1/3 to ½ cup of water (optional)

  • 1 bunch fresh basil

  • Nutritional yeast (optional)

  • Olive oil


Take the vodka and pour in a cup. Pour the crushed red pepper flakes directly into vodka mixture and keep aside. This should ideal sit for a couple hours, if not overnight, to letter the flavors infuse.

In another bowl, pour boiling water over the cashews and leave to the side to soften.

Boil salted water in a large pot and follow the instructions to cook the pasta, likely 7-8 minutes until tender. Drain the pasta and rinse with cold water to stop it from cooking further.

In a large pot over medium heat, pour olive oil to coat the bottom of the pan. Add the onions and start to brown them. Add the garlic in, and finally add the tomatoes. Cook for 5-7 minutes until the tomatoes have softened but still have that nice, red color. Add the vodka in carefully and let it simmer for 2-3 minutes. Take the onion-garlic-tomato mixture and pour into a blender. Take the cashews and drain them from the water, add them to the blender. Blend on high until you have a nice creamy sauce formed, adding water if needed.

Pour the sauce back into the pot and put the heat on medium-low. Mix, and add salt and basil. Add the cooked pasta in and stir until everything is combined and pasta is fully coated in the sauce.

To garnish, add additional basil and nutritional yeast for a cheesy, nutty flavor.

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