A luxurious vegan take on the classic Italian pasta dish. Indulge in a silky and sumptuous sauce delicately infused with vodka and entwined with penne pasta, finished with a sprinkle of fresh parsley. Each bite is an experience in ultimate pasta pleasure.
Meanwhile, heat olive oil in a large skillet over medium-high heat.
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Add the chopped onion to the skillet, sauté until it becomes translucent.
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Add minced garlic to the skillet, stir frequently, ensuring the onion and garlic do not burn.
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With the skillet still on heat, carefully add vodka, allowing it to assimilate with the onion and garlic. The vodka will deglaze the pan, lifting flavorful bits formed during the initial sauté.
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Allow the mixture to simmer until the liquid is reduced by two-thirds.
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During this time, add the penne pasta to the pot of boiling water, adding salt to season. Cook pasta according to the package directions.
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Turn the heat to medium-low on the skillet, add the cashew butter and marinara sauce to the reduced vodka mixture.
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Stir well, allowing the cashew and marinara to heat through and produce a creamy sauce.
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Season the sauce with salt and pepper, adjust to your liking.
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Once pasta is cooked, drain well and add to the skillet, combining it with the sauce.
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Serve pasta hot, garnished with a sprinkle of chopped parsley, a dash of black pepper, and a drizzle of olive oil.