Dairy-free Vodka Sauce Pasta | VEGAN, NO CASHEWS

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook pasta in salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion to the skillet; sauté until translucent, about 3-4 minutes.

Stir in minced garlic; cook until fragrant, about 1 minute.

Pour in vodka; let it simmer for 2-3 minutes to reduce slightly.

Add tomato sauce and red pepper flakes; stir to combine and simmer for 5 minutes.

Lower heat and stir in heavy cream; mix until well combined and heated through.

Season with salt and black pepper to taste.

Add cooked pasta to the sauce; toss to coat, adding reserved pasta water as needed for creaminess.

Serve hot, garnished with grated parmesan cheese and fresh basil.

Cooking Techniques

Spice Level:

Dietary

Allergens