I started Eat with Erika to inspire others to start viewing food as fuel and the basis of health.
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Whether you're gluten-free, dairy-free, vegan, vegetarian, low-carb, or just eat anything and everything, there's something delicious for you!
To me, pasta is the ultimate comfort food and this Vegan Spicy Vodka Pasta is so satisfying and easy to prepare! Skip the pre-made pasta sauce and make this healthy, dairy-free recipe instead.
I am back at it with another pasta recipe! I used to think making homemade pasta sauce was complicated, but it’s actually SO easy!! And this Vegan Spicy Vodka Pasta is no different. Fresh pasta sauce adds so much extra flavor and brightness to the dish that I can hardly ever buy the pre-made ones anymore! I still think they’re great when you’re in a time crunch, but trust me, this recipe is going to impress you with its simplicity. And if you make this for a dinner party, it’s definitely going to impress all your friends!
This basic recipe only requires a few ingredients, which is great because it means you can dress it up however you’d like! Below are the main ingredients you will need…
Pasta is one of those dishes where you can use up a lot of leftover ingredients from the fridge. You really can’t go wrong with tossing in some extra veggies or spices, but here are some of my go-to variations!
Although the sauce is called “vodka sauce”, it’s really optional! I tend to opt out on the vodka when I make it and still find the recipe to be incredibly tasty. If you do choose to include it, the alcohol burns off while you simmer the sauce, so the harsh taste is completely gone and leaves a subtle aromatic flavor.
Ready to get into the recipe? Let’s do it…
First, soak the raw cashews in a bowl for about 10 minutes. In the meantime, boil a large pot of water with salt for your pasta. Once the water boils, cook the pasta according to the directions on the package.
After the cashews have soaked for approximately 10 minutes, drain the cashews and add to a blender with about ⅓ cup of fresh water and blend until completely smooth. If you’re having trouble blending, add a tablespoon more water at a time until you reach a creamy consistency. Once you reach the perfect texture, set the cashew mixture aside.
Next, dice the onion and mince the garlic. In a large nonstick pan, heat up the avocado oil on medium heat. Once warmed, add the diced onion into the pan and cook for about 3 minutes or until translucent.
Then, add in minced garlic and pepper flakes and stir for 30 seconds. Add in the tomato paste and cook for another 3 minutes, stirring occasionally. If you choose to add the vodka, pour that in now and cover the pan to simmer for about 5-10 minutes so the vodka cooks off!
Next, add the cashew cream and pasta, mixing thoroughly until well combined. Continue cooking for about 2-3 minutes to heat through.
Finally, top with salt and pepper to taste and enjoy! That’s it – SUPER easy to make. I may be biased, but it’s also total restaurant quality. Follow the full directions below to make this for your next dinner and don’t forget to check out some of my other delicious pasta recipes…