Vegan Pumpkin Vodka Pasta
This creamy pumpkin vodka pasta is made with cashew cream & topped with crispy breadcrumbs for a truly delicious vegan pasta recipe!
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Servings: 4 servings
Ingredients
Pumpkin Vodka Pasta:
- 10 ounces dried pasta
- ½ cup cashews soaked in hot water for 30 minutes
- 1 cup water
- 2 Tablespoons vegan butter
- 2 medium shallots finely diced
- 5 cloves garlic minced
- 2 Tablespoons tomato paste
- ½ teaspoon chili flakes more or less to adjust spice
- 2 ounces vodka
- ½-1 teaspoon salt more or less to taste
- ¼ teaspoon ground pepper more or less to taste
- ⅓ cup pumpkin puree
Optional Toppings:
- ½ cup crispy breadcrumbs
- fresh thyme add to your liking
Instructions
- Add the cashews to a cup of boiling hot water and allow them to soak for at least 30 minutes to soften.
- While the cashews are soaking, cook the pasta according to the package instructions. While the pasta is cooking, prep the veggies by finely copping the shallot and mincing the garlic cloves.
- Once the pasta is cooked, strain and set aside. Then, strain the soaked cashews and add them to a blender with 1 cup of fresh water. Blend together until you have a completely smooth cashew cream and set aside.
- Melt the vegan butter in a pan. Once bubbling, add in the chopped shallots and minced garlic. Stir and cook over medium heat for 3-5 minutes until translucent and fragrant.
- Add the tomato paste, chili flakes, salt, and pepper to the pan. Stir until they evenly coat the veggies.
- Next, add the vodka to the pan and stir. It will bubble aggressively at first but calm down once stirred. Then add in the pumpkin puree and blended cashew cream. Stir everything together until you have a thick sauce.
- Pour the cooked pasta into the pan and stir until evenly coated with the sauce. Once mixed, remove from the heat.
- Serve the pasta warm and top with crispy breadcrumbs and fresh thyme. Enjoy!
Notes
- To make crispy breadcrumbs, melt 1 ½ Tablespoons of vegan butter or olive oil in a pan. Once melted, add ½ cup of Italian breadcrumbs to the pan. Season with a little salt, pepper, and fresh thyme. Then, cook on low heat until the breadcrumbs are toasted and begin to crisp and turn a light brown color.
- Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. The breadcrumbs will lose some of their crispiness once stored, but still taste delicious!
Nutrition
Serving: 1bowl with breadcrumb topping | Calories: 471kcal | Carbohydrates: 75g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 571mg | Potassium: 486mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3404IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 4mg
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