Vegan Penne alla Vodka

This dish has become a weekly craving of mine. Vegan or not, this is a meal that anyone can enjoy.

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This vegan penne alla vodka was a product of a pure Briana screw up. I was craving a coconut curry type dish so I picked up some ingredients I figured would give me something similar. It was all going as planned until I added a whole can of tomato paste. When it was all said and done it turned out to taste a hell of a lot more like vodka sauce than anything else, and I wasn’t upset about it. I had originally prepared it with chickpeas and a side of lentils, which tasted great. But once I realized what the flavor resembled I had to make it again two days later with the intention of making it a pasta dish.

Every Monday my friend Danielle and I (the one helped me whip up this delicious vegan chili) cook dinner and drink wine. She’s not vegan and is a great cook, so I figured she’d be the perfect person to test out this not so vodka, vodka sauce. Before I finished cooking she couldn’t stop commenting on how good it smelt. Once she took a bite, her face said it all, her brother even loved it! I’m tellin you, the best meals come about when you just start throwing things together.

Though there isn’t any vodka in my original recipe I would love to know if anyone makes this recipe and happens to add some in! I know without vodka it isn’t essentially “vodka sauce” but it tastes pretty damn close.

Recipe

Vegan Penne alla Vodka

Prep time: 5min Cooking time: 20min Total time: 25min
Servings: 4-5

Ingredients
– 1 can of coconut milk
– 1 small can of tomato paste
– 2 tbsp cooking oil (olive or avocado)
– 1 yellow onion, cubed
– 3 cloves of garlic, chopped
– 1 cup sun-dried tomatoes, chunked
– 2 hand fulls of spinach
– 1 box of chickpea pasta, I use Banza Pasta
– salt and pepper
– pinch of curry powder

Directions
– warm up oil in pan
– add onions and garlic, sautéing occasionally so garlic doesn’t burn
– sauté until onions are slightly translucent and garlic is golden
– mix in coconut cream and tomato paste
– add salt and pepper, adjust to your liking
– pinch of curry powder
– mix in sun-dried tomatoes and spinach
– serve over chickpea pasta

NOTE: *When cooking the chickpea pasta, add a drizzle of oil to the water. This prevents the pasta from becoming tacky.*



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