Sometimes alcohol makes its way into my food rather than my glass, it’s rare but it does happen. The vodka gives the sauce a lovely flavour, and along with the non-dairy cream and tomato this makes for a delicious pasta dish.
Yield; Four servings Cook time; 25 minutes (approx)
You’ll need the following;
- 200ml/6.5fl.oz vodka
- 150ml/5fl.oz non-dairy single cream.
- One 400g/14oz tin of chopped tomatoes
- One brown onion, minced
- Four cloves of garlic, minced
- Two tablespoons of tomato puree
- 300g/10.5oz dried wholewheat penne
- Two teaspoons of each; oregano, basil and tarragon
- Salt and black pepper to taste
Start by heating a tablespoon of vegan margarine in a pan over a medium heat. Add the garlic and cook for a minute before adding the onion, continue cooking for another five minutes.
Once the onion is soft add the vodka and increase the heat to a simmer. Cook for a further five minutes, you’ll know when the alcohol has cooked off because it will no longer smell strongly of vodka.
Next reduce the heat to low and add the tomato puree, cook for another two minutes before adding the chopped tomatoes, herbs, salt and pepper. Continue cooking for another ten minutes while boiling the pasta (as per the instructions on the packet).
Finally, heat the non dairy cream and mix it through the pasta sauce. Once the pasta is cooked, drain before stirring through the sauce and serving.
Bye for now 🙂