• Nina Haas

PENNE ALLA WODKA



This best creamy vegan tomato pasta (penne alla wodka) is ready in less than 20 minutes and uses ingredients which you probably have at home all time.

Traditionally Penne alla wodka are not made with extra vegetables in it, but this time I added spinach and mushrooms and I swear I could have easily eaten another extra portion!



Dried tomatoes, onions and white almond butter give these pasta the perfect taste and makes it the best comfort food for lunch and dinner.



If you don't have almond butter at home you can easily substitute it with cashew butter or 40 grams of cashew nuts (soaked overnight or cooked for 15 minutes), then soaked and processed with 75 ml of water until you got a smooth paste.


This recipe is for two people, feel free to multiply the ingredients.


Ingredients:

  • 250 g Penne

  • 8 tomatoes

  • 8 dried tomatoes

  • 1 medium sized onion

  • 2 gloves of garlic

  • 2 tbsp tomato paste

  • 150 g mushrooms

  • 60 ml wodka

  • 1 tbsp soy sauce

  • 40 g white almond or cashew butter

  • 200 ml vegetable stock

  • handful of frozen spinach


  • 1 tbsp oil

  • 1 tsp salt

  • 1 tsp pepper

  • 0,5 tsp chili powder

  • 1 tsp smoked paprika

  • 3 tbsp nutritional yeast

  • 1 tsp dried oregano

  • fresh herbs (me: handful of parsley and basil)


Instructions:

  1. Cook your pasta according to instructions minus 1 minute.

  2. Remove the seeds of tomatoes and put them into your food processor along with dried tomatoes until smooth. Add salt, pepper, chili, smoked paprika and mix for further 5 seconds.

  3. Finely chop the onions and garlic. Cut the onions into cubes and set aside. Mix Wodka with soy sauce and set aside. In a pot, heat 1 tbsp of olive oil and fry the onions for 2 minutes, then add the chopped garlic along with the tomato paste. Fry for 3 minutes until golden brown on medium heat. Add the onions and fry until soft, for about 5 minutes.

  4. Deglaze with Wodka and soy sauce mixture and let it evaporate until half.

  5. Add the tomato sauce you made in step 2 along with almond or cashew butter and let simmer for 3 minutes on low heat.

  6. Add the pasta, vegetable stock, nutritional yeast and dried oregano to the pot and let simmer for 3 minutes.

  7. Chop some fresh herbs and put them in the pot.

  8. Decorate with fresh basil.




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