The Comforting Vegan : Vegan Penne Alla Vodka

-2 Tablespoons Organic Olive Oil

-1 whole Medium Organic Onion, Chopped Finely

-2 Large Cloves (to 3 Cloves) Organic Garlic, finely chopped

-1 (28 ounce) can crushed tomatoes

-1/2 to 1 Cup Vegan Vodka, to taste (if you like a strong taste, add a full cup)

-2/3 cup full fat organic coconut milk 

-1 cup vegan cheese (Daiya Jack Style)

-2-3 Tablespoons Nutritional Yeast, or to taste

-1/4 teaspoon Crushed Red Pepper Flakes 

-1 Tablespoons fresh basil, chopped

-1 Tablespoons fresh parsley, chopped

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and vegan butter. 

When vegan butter is melted, add in chopped onion, garlic, red repper flakes. 

Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and herbs, then stir to combine.

Reduce heat to low and stir in coconut milk and vegan cheeses. Allow to simmer and adjust for seasoning. 

Once your pasta has cooked to desired tenderness, Drain the pasta, reserving 1/2 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a 
little water if it needs it. The starch in the pasta water helps bind the sauce and pasta and make it even more luscious. It’s an old Italian trick…shhhh.

Pour mixture into large serving bowl. Garnish with more Vegan Parmesan Cheese and basil or parsley. Eat it out of the serving bowl…(or a plate sheesh don’t judge)…Then faint from yumminess overload…Repeat as needed. Enjoy!

–Amy