This Vodka Pasta without Vodka recipe comes together in just 30 minutes! Perfect to serve at a family dinner- it's spicy, creamy, and can be made vegan and gluten-free!
Fill a large pot with at least 4 liters of pasta and add 1 tablespoon of salt. Bring to a boil. Add your pasta and cook for 1 minute less than what it says on the packaging. Stirring occasionally. Once ready, remove from the heat and preserve 3 cups of pasta water. Then, drain the pasta and add a drizzle of olive oil to prevent sticking. Set aside.
Sauce
To a pot, or a cast-iron skillet, heat 2 tablespoons olive oil. Once hot, add the diced onion and a pinch of salt and cook on for 5-6 minutes. Make sure to cook on medium heat, so you don't burn it!
Next, add red chili flakes, tomato paste, and minced garlic and cook for 2-3 minutes, stirring often.
Add 1 cup of pasta water, and a few cracks of freshly ground black pepper. Simmer on low heat for 4-5 minutes.
Cashew cream
In the meantime, prepare the cashew cream. Add drained cashews to a blender, alongside 1 cup of pasta water. Blend on high until smooth and creamy. Pour into the sauce and mix well.
Add the cooked pasta and nutritional yeast into the sauce and stir until well coated. Cook for 2-3 minutes, adding more pasta water as needed to keep it creamy.
Serve immediately. Top with cheese of choice and some fresh basil ( all optional) and enjoy!
Notes
If you forgot to soak your cashews you can boil them for 10 minutes on the stovetop, then drain and rinse well.*Read the blog post above for the full storage instructions.*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 550kcal
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