Vegan Vodka Rigatoni
Learn how to make this Spicy Vegan Vodka Sauce with Rigatoni for an amazing pasta dinner recipe. It has the traditional Italian vodka tomato sauce, but is made vegan cashew cream and nutritional yeast. Ready in just 25 minutes!
Servings: 4
Calories: 674kcal
Ingredients
- 1 medium onion , finely chopped
- 4 garlic cloves , diced
- 2 Tbsp. extra-virgin olive oil , plus more for drizzling
- 28 oz can crushed san marzano tomatoes
- 1/4 cup tomato paste
- 2 tablespoons calabrian chili paste
- 2 oz. vodka
- ¾ cup cashew cream
- 1/4 cup nutritional yeast
- 1 lb rigatoni (gluten-free as needed)
Instructions
- Heat the oil in a large straight-sided saute pan. Add the onion and garlic and saute until fragrant and the onions are translucent, about 5 minutes. Season with salt and pepper, then add the tomatoes, tomato paste, chili paste and vodka and continue to cook for another 5 - 7 minutes until the mixture has thickened.
- Add the cashew cream into the pot and continue to cook while you cook the pasta.
- Cook the rigatoni according to package instructions. Just before draining, remove 1 cup of pasta water.
- Add the rigatoni into the pan with the sauce and toss to combine. Add 1/2 cup of pasta cooking liquid and stir together. If it's still not getting as creamy as you want, add a splash or two more of water until you reach your desired sauce consistency. Stir in the nutritional yeast.
- Serve immediately and garnish with fresh basil, a sprinkle of vegan parmesan and some chili flakes.
Nutrition
Serving: 1bowl | Calories: 674kcal | Carbohydrates: 112g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 403mg | Potassium: 1191mg | Fiber: 10g | Sugar: 16g | Vitamin A: 693IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 5mg