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Penne with Vodka Sauce


  • Serves 4
  • 2 tbsp. extra virgin olive oil
  • 1 lb. gluten free penne pasta
  • ¼ cup yellow onion, finely chopped
  • 20 basil leaves, chopped
  • ¼ cup vodka
  • 2 cloves garlic, minced
  • 1 32-oz. can crushed tomatoes
  • ¼ cup cashews*
  • ½ cup water*
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • Chopped basil leaves


  1. Soak cashews in overnight. You can also soak them in hot water for 15 minutes. Drain and blend with ½ cup water and set aside.
  2. Heat a large skillet over medium heat. Add oil, garlic and onions and sauté for about 3 minutes. Next, add tomatoes. Cook for about 10 minutes.
  3. While sauce simmers, cook pasta in salted boiling water until cooked al dente. #bestofvegan
  4. Next, add vodka to sauce and cook for another 10-15 minutes stirring occasional until sauce thickens. Remove from heat and stir in the cashew cream and basil leaves. Toss penne with vodka sauce and serve.