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Healthier (and easier!) Pasta Alla Vodka

5 | 4 reviews
This quick and easy pasta alla vodka recipe is also surprisingly healthy and packed with flavor. The classic Italian recipe only needs a few tweaks to turn into a healthy, accidentally plant-based dinner option that is extremely delicious and tastes just like the original.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1/2 cup (2 oz) raw cashews
  • 1 cup hot water
  • Diamond Crystal kosher salt
  • 1 (10 oz) large white onion
  • 4 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon Calabrian chili paste, or 1/2 teaspoon red pepper flakes
  • 1/4 cup tomato paste
  • 1/2 cup vodka
  • 1/2 cup water
  • 10 ounces pasta of choice

Instructions 

  1. Add the 1/2 cup of cashews to a small blender. Cover with 1 cup of water, season with 1/2 teaspoon of salt, and set aside to soak while you prep the rest of the ingredients.
  2. Dice up 1 yellow onion and grate 4 garlic cloves.
  3. Place a large pan over medium heat and put a pot of water to boil on the burner next to it.
  4. To the pan add 1/4 cup olive oil, 1/2 teaspoon each of fennel seeds, oregano, and thyme and 1 teaspoon Calabrian chili paste. Stir for a few seconds then add the onion.
  5. Cook the onion and spices for 5 minutes, seasoning with 1/2 teaspoon of salt. Add the minced garlic and cook another minute or so before adding 1/2 cup water. Let this simmer for 5 minutes, stirring occasionally. This helps the onions get melty and soft.
  6. After the moisture has evaporated, add 1/4 cup tomato paste and cook for 4-5 minutes, or until the paste has darkened in color and the bottom of the pan is beginning to look a little charred and golden.
  7. Add 1/2 cup of vodka and stir. The vodka will get pretty eaten up by the ingredients, so after it's gone add in 1/2 cup water. Let the sauce slowly simmer. Reduce the heat to low if needed.
  8. Liberally salt the boiling water. Cook your pasta until al dente.
  9. Blend up the cashews and water until smooth, about a minute. Pour this cream into the pan and mix.
  10. Scoop the cooked pasta directly from the pot into the pan. Mix everything together. It will be extremely saucy, but we like it that way. Add pasta water as needed to get the sauce consistency you like.
  11. Serve warm with optional parmesan on top.
Serving: 400gramsCalories: 460kcalCarbohydrates: 37gProtein: 13gFat: 16g