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Creamy plant-based rigatoni vodka pasta served on a white plate with crushed red pepper flakes, styled on a dark rustic table with a fork and a small bowl of seasoning nearby.
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Creamy Plant-Spicy Based Rigatoni Vodka

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Bridgette Blakey
A rich and creamy dairy-free vodka pasta made with garlic, tomatoes, and silky cashew cream. Cozy, comforting, and perfect for a Friday night dinner at home
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Ingredients
 

Pasta

  • 1 lb rigatoni pasta

Sauce

  • 3 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 28 oz can whole peeled tomatoes
  • 1 tsp coconut sugar
  • ¼ cup vodka

Cashew Cream

  • ½ cup raw cashews, soaked
  • ½ cup water

Topping

  • 1 tsp crushed red pepper flakes

Instructions
 

  • Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
  • Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
  • Add tomatoes, coconut sugar, and salt. Break tomatoes apart with a spoon and simmer for 5–7 minutes.
  • Stir in vodka and simmer another 5 minutes until alcohol cooks off.
  • In a blender, combine soaked cashews and water. Blend until smooth and creamy.
  • Carefully add tomato mixture to blender and blend until silky smooth.
  • Return sauce to pan and toss with cooked rigatoni. Add reserved pasta water as needed to thin sauce.
  • Top with crushed red pepper flakes and serve warm.

Notes

  • Chickpea or quinoa pasta works great here for extra protein and fiber.
  • Leftovers taste even better the next day.
  • Serve with garlic bread, roasted broccoli, or a big crunchy salad.
Calories: 431kcal, Carbohydrates: 61g, Protein: 12g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 9mg, Potassium: 250mg, Fiber: 3g, Sugar: 3g, Vitamin A: 0.4IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 2mg