Description
Ingredients
Units
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- 1 tablespoon coconut oil
- 1/3 cup diced onion
- 1/3 cup vodka
- 1 can full fat coconut milk
- 4 tablespoon nutritional yeast
- 1 teaspoon pumpkin pie spice
- 1 tablespoon minced garlic
- 6 ounce can tomato paste
- 1 cup pumpkin puree
- 1 tablespoon fresh or dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2– teaspoon red pepper flakes (more if you love spice)
- 16 ounces penne or spiral pasta
Vegan Parmesan Cheese:
- 3/4cup raw cashews
- 3Tbsp nutritional yeast
- 3/4tsp sea salt
- 1/4tsp garlic powder
Instructions
- In a saucepan add olive oil, red pepper flakes and onion and sauté until lightly golden and translucent.
- Get going on the sauce first while you boil the water for pasta. In a separate pan from the onions, add the rest of the ingredients for sauce. When onions are ready add them in and continue to cook on low simmer for about 30 minutes in order for alcohol from vodka to cook out. *This also allows just enough time for all of the ingredients to get acquainted and deepen their flavor.
- Cook pasta according to package directions. Toss cooked pasta with the sauce. Depending on how much sauce you like you may have some left over.
- Garnish with vegan parmesan cheese
Equipment
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- Prep Time: 10
- Cook Time: 20
- Category: Dinner/Lunch
- Method: stovetop, food processor
- Cuisine: American
Keywords: pasta, vodka cream, dairy free pasta