Serves:
6 people
Prep Time:
10 minutes
Cooking Time:
20 minutes
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Ingredients
- 1/4 scant teaspoon crushed red pepper flakes
- 1/2 cup vodka
- 1/2 teaspoon salt
- 1 large shallot, diced (about 1/2 cup)
- 1 cup Andre Prost Coconut Milk (found in the baking section)
- 1 (16-ounce) box pasta of choice
- 1 (28-ounce) can diced tomatoes with Italian seasonings
- 1 tablespoon dried basil (or 1/4 cup fresh chopped basil)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- Fresh cracked pepper, to taste
- Dairy-free cheese, Parmesan or mozzarella (optional)
Instructions
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We find canned diced tomatoes are better than winter tomatoes for this easy-to-prepare, dairy-free vodka sauce. Diced tomatoes, Andre Prost Coconut Milk, and vodka make an ultra-creamy, velvety sauce that is vegan. vegan vodka sauce is more healthy than the regular vodka sauce.
- Put a large pot of salted water on to boil.
- Pour olive oil into a heavy-bottomed saucepan or Dutch oven and heat over medium-high heat. Add shallots, garlic, salt, and pepper. Saute until shallots are wilted and garlic is beginning to golden. Add red pepper flakes and cook for 1 more minute. Stir in tomatoes and vodka. Bring to a boil and simmer 5-10 minutes or until sauce starts to reduce.
- Puree tomato mixture in a blender with Andre Prost Coconut Milk in 2 batches.
- Return tomato sauce to a saucepan and add basil. Simmer 5 minutes.
- Meanwhile, boil pasta according to box directions. Drain and quickly rinse.
- Remove saucepan from heat. Add pasta and cheese, if desired. Toss and serve!
