74min 4 ppl
Vegan Penne alla Vodka
42 minutes
2 people
Medium31–60 min or 7–12 steps
42 min · 10 steps
Medium: 31–60 min or 7–12 steps
500 kcalper person
Protein 14g
Carbs 72g
Fats 14g
About this dish
A fiery, creamy blush sauce made with coconut cream and nutritional yeast — the plant-based version of the classic that doesn't sacrifice any of the richness.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallotsfinely diced2
- Garlic clovesminced3
- fresh basilto serve
Tins & Jars
- tinned chopped tomatoes400 g
- Coconut cream100 ml
Dried Goods
- penne rigate160 g
- Nutritional yeast3 tbsp
Spices & Seasonings
- Chilli flakes1 tsp
- Saltto taste
- Black pepperto taste
Oils & Condiments
- Olive oil1 tbsp
- vodka60 ml
Utensils
- Large frying pan
- Large pot
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring jug
Method
1
Finely dice the shallots, mince the garlic, and measure out all remaining ingredients.
Approx. 5 minutes
2
Heat the olive oil in a large frying pan over medium heat.
Approx. 2 minutes
3
Add the shallots and cook for 6 minutes until softened and golden.
Approx. 6 minutes
4
Add the garlic and chilli flakes. Cook for 1 minute until fragrant.
Approx. 1 minute
5
Pour in the vodka and cook for 2 minutes until evaporated.
Approx. 2 minutes
6
Add the tinned tomatoes. Season with salt and pepper. Simmer for 12 minutes until thickened.
Approx. 12 minutes
7
Stir in the coconut cream and nutritional yeast. Simmer for 2 minutes.
Approx. 2 minutes
8
Meanwhile, cook the penne in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 10 minutes
9
Add the drained pasta to the sauce and toss for 1 minute, adding pasta water if needed.
Approx. 1 minute
10
Serve topped with fresh basil.
Approx. 1 minute
