Penne alla Vodka
A gluten-free, dairy-free vodka sauce built on cashew cream and homemade pesto — all the richness of the classic without upsetting a sensitive stomach.
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
- Servings
- 4 servings
While trolling through cooking videos on YouTube, I came across a beautiful traditional vodka sauce recipe made with real dairy and gluten. I could tell right away it wouldn't sit well with my gut, so I got to work figuring out how to swap in ingredients that wouldn't fight back.
Ever since I started making almond milk from scratch, I've been hooked on finding new ways to use nut-based substitutes in place of heavy cream. This cashew cream turned out so good that I've started reaching for it in other savory recipes, too.
I made this one without meat, but sauteed shrimp or cooked chicken would both be great additions if you want to round it out into a bigger meal.
Ingredients
For the Sauce
- 2 tbsp. coconut oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tsp. dried Italian seasoning
- 6 oz. can tomato paste
- 1/4 cup vodka
- 1/2 cup pesto (recipe below)
- salt and pepper, to taste
- 1 batch cashew cream (recipe below)
- 1 lb. gluten-free penne pasta
For the Pesto
- 2 cups basil leaves, stems removed
- 2 tbsp. pine nuts
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1/2 cup dairy-free parmesan cheese
For the Cashew Cream
- 1 cup raw whole cashews, soaked overnight
- 1 cup water
- 2 tbsp. nutritional yeast
- 1/2 tsp. sea salt
- 1/2 tsp. onion powder
Instructions
- 1For the pesto: combine the basil, pine nuts, and garlic in a food processor and process until finely minced. Slowly drizzle in the olive oil while processing until smooth, then add the parmesan and pulse just until combined. Store in the refrigerator up to 7 days or freezer up to 4 months.
- 2For the cashew cream: rinse and drain the soaked cashews. Combine all ingredients in a high-powered blender and puree until smooth, scraping down the sides as needed.
- 3Cook the onion in the coconut oil in a skillet over medium heat until tender. Add the garlic and Italian seasoning and stir.
- 4Add the tomato paste and vodka, stir, and continue cooking.
- 5Stir in the pesto, salt, pepper, and cashew cream until well combined.
- 6Meanwhile, cook the pasta according to the package directions. If the sauce is too thick, thin it with a little hot pasta water.
- 7Add the drained pasta to the sauce, stir together, and serve hot.
Storage & Reheating
If gluten and dairy don't bother you, store-bought pesto and heavy cream can stand in for the homemade pesto and cashew cream.
