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Creamy Penne Alla Vodka

Total time: 20 mins
Serves: 4

  • 2 packets Slendier Penne
  • 1/2 cup cooked cashews
  • 1/2 cup vegetable broth
  • 1/2 cup vodka
  • 2 tbsp olive oil
  • 1/2 brown onion diced
  • 3 cloves garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 x 400g can crushed tomatoes
  • 5 tbsp vegan cream cheese
  • 5 basil leaves
  1. Place the cashews in a blender with 3/4 cup water, blending on high until smooth and creamy.
  2. Heat the olive oil in the pot over medium heat. Add the onion, garlic and seasonings. Cook for 3
    minutes. Add the vodka and cook until it’s reduced by half, about 1-2 minutes.
  3. Pour the crushed tomatoes and broth, and stir to combine. Reduce heat, and cook for 12-15
    minutes, until the liquid reduces and the mixture thickens.
  4. When the sauce has thickened, add the cashew cream to the pan and stir to combine well.
  5. Gently simmer for 1-2 minutes to combine and thicken.
  6. Drain and rinse the Slendier penne noodles, adding them to the pan, and gently toss to coat, if the
    sauce is too thick, you can add some water to thin it out. Cook for 1-2 more minutes to heat
    throughout and remove from heat.
  7. Serve hot with more fresh basil.


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