Vegan Penne Alla Vodka Recipe | EASY Dinner Creamy Pasta Idea!
LEARN HOW TO MAKE THIS EASY VEGAN PENNE ALLA VODKA RECIPE!
LAY HO MA! Let's start off by saying that I'm no Italian master chef, but I do love taking humble ingredients and turning them into something real delicious. This recipe is no exception - its easy, creamy, delicious, and its one of the recipes in the free e-book that you can download today in the link below! Join me in this episode and learn how to make vegan penne alla vodka! Let's begin.
Ingredients:
2 pieces garlic
1 shallot
generous pinches pink salt
1 portion penne (about a generous 1/2 cup)
5 cremini mushrooms
1/2 cup cashews + 1/2 cup water
1 800ml can San Marzano peeled tomatoes
few drizzles of olive oil
pepper
1/4 cup vodka
few leaves fresh basil
Directions:
1. Bring a pot of water to boil for the pasta
2. Add a generous pinch of pink salt to the boiling water, add the pasta, and cook to package instructions
3. Finely slice the mushrooms and set aside
4. Blend the 1/2 cup cashews and 1/2 cup water in a high powered blender until liquified (soak the cashews overnight if you do not have a high powered blender). Set the cashew cream aside (will only be using half of this cream)
5. Blend the can of tomatoes on medium high to puree (will only be using half of this tomato puree)
6. Heat up a sauté pan on medium high. Add a drizzle of olive oil
7. Sauté the garlic and shallot for about 1min. Add the mushrooms
8. Season with salt and pepper. Continue to sauté for 2-3min
9. Add the vodka and glaze the pan. Cook out the alcohol for a few minutes
10. Add the tomato puree, then the cashew cream and stir to combine
11. Add in the strained out cooked pasta, season with a pinch of salt, then stir until it starts to bubble
12. Plate and garnish with fresh chopped basil, fresh cracked pepper, and a drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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