Vodka Pasta

Super simple
Super simple
Super simple
Super simple
0:25 m

Our version of a classic penne alla vodka, this dish combines a rich tomato flavour with a sharp bite from the vodka, making a beautiful well-rounded pasta dish. Although there may be controversy over where vodka sauce originates from, there's no disputing that this creamy goodness will impress your guests and keep everyone smiling!

Start cooking ➞




For the pasta

<item-todo-done>2 tsp paprika<item-todo-done><item-todo-done>1 tsp mixed herbs dried<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>60ml vodka<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done> extra virgin olive oil for drizzling<item-todo-done><item-todo-done>250g penne pasta<item-todo-done><item-todo-done> pepper to taste<item-todo-done><item-todo-done> salt<item-todo-done>

For the sauce

<item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>150g cashews<item-todo-done><item-todo-done>1 x 280g jar of sun-dried tomatoes<item-todo-done><item-todo-done>150ml almond milk<item-todo-done><item-todo-done>20g nutritional yeast<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done> nutritional yeast to taste<item-todo-done><item-todo-done> basil leaves<item-todo-done>

Before you start

Kettle boiled | Mixing bowl | 2 Large saucepans

Prepare the ingredients

  • Place the cashews into a bowl and cover with boiling water
  • Leave to one side for at least an hour until needed

Make the base

  • Peel and dice the onions and garlic
  • Place a large pan over a medium heat and add a good drizzle of extra virgin olive oil
  • Once warm, add the diced onion, garlic and a pinch of salt
  • Mix well and cook for 5-10 minutes, or until the onion begins to soften
  • Add the paprika, dried mixed herbs and chilli flakes and cook for a couple more seconds
  • Turn the heat down to low while you add the vodka (or any alcohol) to the pan
  • Mix through the vodka before bringing the mixture to a boil
  • Simmer for 10 minutes

Make the sauce

  • Drain the cashews and place them into a powerful blender along with the rest of the sauce ingredients, blend until smooth
  • Add a dash more almond milk if needed to make a smooth, creamy sauce

Cook the pasta

  • Bring a large pan of salted water to the boil
  • Once boiling, add the pasta and cook for 1 minute less than stated on pack
  • Once cooked, drain the pasta (saving some of the pasta water to mix through later)

Finish the pasta

  • Once the vodka has had time to cook down, pour the sauce into the pan with the pasta and cook for a few minutes until heated through
  • Add a dash of pasta water to make the sauce really creamy and cook for a few more minutes until everything is piping hot
  • Roughly chop the basil and sprinkle on top of the pasta, along with a good sprinkle of nutritional yeast and a pinch of pepper
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