Vegan Rigatoni with Vodka Sauce and Broccoli
Ingredients
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- 1 cup water
- 2 tablespoons olive oil
- 1 large onion, diced
- 5 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes
- 1 cup vodka
- 1/2 teaspoon salt, plus more to taste
- Black pepper to taste
- Fresh basil or parsley, for serving
- Rigatoni pasta or pasta of choice
- Broccoli florets
Preparation
Cook rigatoni pasta according to package instructions
Steam broccoli florets until tender
Place the cashews and water into a food processor or blender and blend until smooth, stopping to scrape down the sides as needed.
Heat the olive oil in a large pot over medium heat.
When the oil is hot, add the onion and sauté for about five minutes until softened.
Add the garlic and continue to sauté for another minute until very fragrant.
Stir in the crushed tomatoes, diced tomatoes, and vodka.
Bring the mixture to a simmer and reduce the heat to medium low.
Continue simmering for about fifteen minutes until the sauce thickens and the alcohol has cooked off.
Stir the cashew mixture into the sauce and bring it back to a simmer for a minute until heated throughout.
Remove from heat and season with salt and pepper.
Serve the sauce over the cooked pasta and steamed broccoli, garnished with fresh basil or parsley.
