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–+ servings

Vegan Vodka Pasta by Melbournes Vegan

Here is the recipe for this vegan spicy rigatoni vodka pasta. It’s basically what Gigi makes but it’s more the OG version that Jeremy Scheck makes! I made half of the recipe in the video but here is the full recipe (which will serve 3 – 4).
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 serves

Ingredients
  

  • 1 onion, finely diced
  • 2-3 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 1 tsp chilli flakes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 cloves of garlic, peeled
  • 140 g tomato paste
  • 1/3 cup vodka
  • 500 g rigatoni or any pasta
  • Generous salt for pasta water
  • 1/2 cup nutritional yeast
  • 2 tbsp butter I used Nuttelex
  • chopped fresh parsley to taste
  • 1/3 cup raw cashews
  • 2/3 cup water (plus more for boiling cashews and pasta)

Instructions
 

  • Begin by boiling the raw cashews in water for 10 – 15 minutes. Drain and then blend in a bullet blender or high-speed blender with 2/3 cup of water, this is your heavy cream replacement
  • Cook pasta to packet instructions (make sure you add some salt to the water as it boils, also make sure to save 1/2 cup of pasta water before you drain it).
  • Bring a pan to medium heat, add the oil and a pinch of salt with the onion and let cook down for 3 minutes.
  • Add the chilli flakes, oregano and thyme to the pan and let toast for another 2 minutes.
  • Add the whole garlic cloves (I semi-smashed mine to help get more flavour out of them) with the tomato paste. Let this cook off for 2 minutes 6. Add the vodka, and allow this to simmer for 1 minute.
  • Add the cashew cream, the cooked pasta and the pasta water, mix well and let reduce for 2 minutes.
  • Remove the garlic, add the vegan butter and nutritional yeast, stir well and then serve in a bowl with finely chopped fresh parsley!

Notes

Be sure to follow Melbournes Vegan’s Youtube Channel Here
Tried this recipe?Let us know how it was!