Vodka Pasta (Without Heavy Cream!)

Ingredients

• 6 oz / 170g short pasta - I’ve used rigatoni
• 1/2 brown onion diced
• 2 garlic cloves diced
• 1/2 cup raw cashews
• 1/4 cup tomato paste (concentrated)
• 1/2 teaspoon red pepper flakes - or more if you like it spicy
• 3 tablespoons vodka - or substitute with white wine, vegetable broth, or water and a squeeze of lemon
• 1 oz / 25g finely grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• Handful fresh basil leaves, roughly torn up
• Salt and black pepper to taste

Instructions

1. 1

   Soak the cashews in a bowl with boiling water for 20 minutes while you prepare the base of the pasta sauce

2. 2

   In a large skillet, saute the onion in 1 tablespoon of olive oil and a pinch of salt over a medium heat. Once translucent, add the garlic and red pepper flakes and saute for a minute

3. 3

   Add the tomato paste and the 2nd tablespoon of olive oil. Saute for 5-8 minutes to cook down the tomato paste into a deep red color. If needed, add a splash of water so it doesn't burn

4. 4

   Add the vodka (or substitutes) to the pan and cook down for a couple of minutes until it's mostly absorbedAt the same time, boil the pasta in a large pot of salted water until al dente (3 minutes under package instructions). The pasta will finish cooking in the sauce. Reserve some pasta water before draining

5. 5

   Drain the cashews and add to a blender with ½ cup of warm water. Blend to create a creamy sauce consistency

6. 6

   Add cashew cream to the pan with a ladle of the pasta water. Season with salt and pepper and taste the sauce for its spice level - adjust as needed

7. 7

   Add cooked pasta, parmesan cheese, torn up basil leaves and a drizzle of olive oil. Add a ladle of pasta water, gently stir to combine and cook together for a couple of minutesAdd more pasta water if needed to help create a thick creamy sauce without being too thick or dry. Serve up and enjoy your Vodka Pasta!