How To Make Vegan Penne A La Vodka
February 4, 2013
Hi Sweet Friends!
Today I’m going to show you how to make vegan penne a la vodka (aka Dirty Penne): a rich, creamy gluten-free vegan pasta recipe with a splash of vodka! It’s super easy to make, and you can whip it up in a jiffy. I love keeping the ingredients on hand for when I don’t have a lot of time (or energy) to play in the kitchen. If you prefer to omit the vodka, that’s fine. The small amount of alcohol helps bring out the flavors. It also adds a bitter bite that goes well with the salty sweetness of the dish.
As always, I use recipes as guidelines – not hard-and-fast rules. So feel free to tinker, tweak and tickle ‘til your taste buds let out a genuine “Mmmm.” I hope you enjoy! And remember to serve the dish with a big ole salad. If you need some new inspiration, we have lots of delicious recipes (and dressings) in Crazy Sexy Kitchen.
Vegan Penne A La Vodka
Ingredients:
- Brown rice pasta (I like Tinkyada brand)
- 1 jar of your favorite pasta sauce (I love Dave’s Gourmet & Crazy Sexy Kitchen’s Nana’s Marinara)
- 2-3 cloves minced garlic
- 1 cup frozen organic peas
- 2 heaping tablespoons capers
- ¼ – ½ cup raw, unsalted cashews
- ½-1 cup water (to blend cashews)
- Drizzle of olive oil (optional)
- Splash of vodka (2-4 cap fulls or an ⅛ of a cup)
- Salt & pepper to taste
Instructions:
Bring water to a boil and add a dash of salt to keep the pasta from sticking. Once the water is bubbling, add the pasta. Follow the directions on the package; it should take about 12 minutes or so.
To make the sauce, use your favorite jarred marinara as the base. Pour into a saucepan and add the garlic, peas, capers, plus a drizzle of olive oil and splash of vodka.
In a high-speed blender, blend the cashews and water until they are creamy. Add more or less water to suit your desires. Pour the cashew cream into the sauce and stir.
Cook on medium to low heat for about 15 minutes. Bathe the sauce all over the pasta and serve with a bright and tasty salad.
Now I’d love to hear from you, what’s your go-to meal choice when you don’t have much time in the kitchen?
I’m sure we’d all love to know. Our readers love the comments as much as the blog content. Bon appetit!
Peace & dirty pasta,
Catherine @AlmostRawVegan said on February 4, 2013
Yum, that sounds scrumptious!! We love Dave’s Gourmet sauces as well – especially the Spicy version – it’s great for creating easy peasy dinners in a pinch!! I can’t wait to try your recipe, it sounds delicious!! Thanks so much, you really are a treasured gem Kris!! ♡♡
Catherine @AlmostRawVegan said on February 4, 2013
Oops, you had also asked what we like to make in a crunch – I find doing some sort of veggie, pasta stir-fry is my go-to meal when time is of the essence. This one is my favourite, and now that I think of it, I think I will make this tonight using whatever veggies I have on hand
http://almostrawvegan.com/2012/10/31/tomato-brussel-sprout-w-lentil-pasta/
Rachel said on February 4, 2013
Sounds Yummy
I’ll try when i will have the chance to have a blender ^^
PS: It’s “bon appétit” without an “e” (I am French and lots of people do the mistake; i donno it’s on purpose or not haha)
Mary Wiseman said on February 4, 2013
This looks delicious. I might want to leave out the capers, as they taste a little salty to me
I am soooo gonna try this. P.S. I LOVE your cookbook. I made the Coconut and Red Lentil Soup last night and it was fabulous. In fact, EVERY recipe I’ve tried thus far has been a smash! Thanks!
Rachael J said on February 4, 2013
Yowsers. I didn’t know about the trick for making quick cashew cream sauce. I think you may have just left me dirty kiddy grateful for you and all your special magical fairy dust in the kitchen. Sigh. Hug.
kris carr said on February 4, 2013
Jo said on February 4, 2013
Well that’s nice, but I thought you were a raw vegan?
kris carr said on February 4, 2013
Nope, not 100%.
Jen said on February 4, 2013
Her books include lots of recipes for cooked foods, although she does emphasize the importance of fresh vegetable juice and salads. Raw foods are an important part of an overall vegan diet.
Ann said on February 4, 2013
I can’t wait to try it this week!
Thanks so much Kris
Phyllis said on February 4, 2013
I love you!
Stephanie said on February 4, 2013
I love it! You are so inspiring! The cooking videos are my favorites. Have a great day!
kris carr said on February 4, 2013
Thanks Stephanie!
Dawn said on February 4, 2013
Good morning, beautiful succulent goddesses!
Kris, as always, this looks amazing. I will try it as soon as I’m done with your adventurous 21-day cleanse (I’m on day 4!).
I just wanted to say thank you for inspiring me to make these changes. I had my first colonic on Saturday, I’m a juicing fiend (Immune Me is my favorite), and…*drum roll*…I am down 20.5 pounds as of this morning. I have roughly another 120 pounds to go, but it’s a HUGE exciting accomplishment. I didn’t lose all 20 on the cleanse, I lost about 10 before the cleanse just prepping for it throughout the month of January. Who knew raw food could be so darn delicious and easy?!?!
But holy smokes! I have more energy than ever before, I’m exercising every day, and I move through my day with a new sense of clarity and gratitude.
So thank you. YOU gave me the confidence to dive into this beautiful adventure, and to start showering my body with love, from the inside out.
Big hugs,
Dawn
kris carr said on February 4, 2013
Dawn!!!! Congrats! I am so happy for you and proud of you.
xo
Joy said on February 4, 2013
Dawn that’s amazing!! Sooo – how was the colonic???
Cozetta said on February 4, 2013
Yay Dawn!! Woohoo!!
Marye said on February 4, 2013
Can’t wait to try it for diner (yes, the dirty version)!! Thank you Kris! And thank you for leaving the part where you struggle to open the jar! That made me laugh!
kris carr said on February 4, 2013
Us too!
Donna Grice said on February 4, 2013
Funny and delicious! I will try this but first have to eat the huge amounts of CS Kitchen bean chili that I made yesterday!
Jo-Ann Blondin @9CupChallenge said on February 4, 2013
Thanks Kris. This looks very good and super easy to make. I like that you gave options. BTW, your kitchen is lovely. Now to find the pasta you referred to.
Pam said on February 4, 2013
I can’t wait to try it! I have been nervous about getting your book thinking most of it will be to complicated or have things I have never heard of in it. But this one I can definitely make. Thank you for sharing.
Pam
Jess said on February 4, 2013
I turn to pasta, too, when I’m low on time and energy. Usually brown rice pasta, jarred Trader Joe’s sauce – I like the roasted garlic marinara, all the veggies I can find, and sometimes a chopped up sun-dried tomato basil tofurkey sausage. Quick, easy, relatively healthy, and my husband and kids love it. Win/win/win!
Tanya Malcolm said on February 4, 2013
I’m so into to your recipes Kris Carr! I just made Quinoa With a Kick last night! I’ve been spreadin’ the crazy sexy revolution love with all my friends! I can’t wait to try this recipe. I’m more of a ‘mandatory dirty’ kinda girl…but hey let your followers choose right?
kris carr said on February 4, 2013
Ha! Thanks for sharing Tanya.
Raeanne Wright said on February 4, 2013
I can’t wait to try this! Thanks, Kris!
There are always a few nights during the week when time is scarce and we’re so tired we just want to eat, and not bother with cooking and prep. On those nights, we reach for our quesadilla maker — oddly, one of the most used appliances in our kitchen! We keep a can of good-quality refried beans on hand, as well as Food for Life brand rice tortillas (the best!). We top it with whatever veggies we have, maybe a little salsa, and perhaps some Daiya pepperjack shreds. When it’s hot and crispy, I garnish with fresh avocado, sprouts, and maybe a sprinkling of fresh cilantro and squeeze of lime. Talk about quick + delicious comfort food!
kris carr said on February 4, 2013
Ooh! I don’t have a quesadilla maker… Hmmm… do I need to get one?
MaryE. said on February 4, 2013
Kris, I used your ingredients, except for the pasta (substituted raw spriralized zucchini) and vodka, and made this a raw dish. Delish!!!!! Thanks. I always forget about capers.
Cathy said on February 4, 2013
Great idea with the zucchini as i am not a big pasta fan……any tips on spiraling it??
Laura Schissell said on February 4, 2013
Also don’t forget spaghetti squash.
kris carr said on February 4, 2013
Such a SMART idea…
Melinda said on February 4, 2013
I can’t wait to get the cookbook – this looks delicious! I’ve got a few jars left of heirloom tomato sauce I canned from my garden last year that is calling out for a little cashew cream and vodka. For quick weeknight meals, I love hearty dinner salads like this one with greens and homemade vegan feta. http://resourcefulcookie.blogspot.com/2013/01/salad-with-vegan-feta.html#
.
Melinda said on February 14, 2013
I made this for Valentine’s Day and it was absolutely delicious. It was the centerpiece for a feast of love
)
http://resourcefulcookie.blogspot.com/2013/02/feast-of-love-penne-la-vodka-and.html
Amanda said on February 4, 2013
I can’t wait to make this!! Thanks Kris!
Diana said on February 4, 2013
Hi Kris,
This is what I am making for dinner. Thank You for thinking of us gluten free people.
Diana in Maine
p.s. I think you should have a contest where the winner gets a chance to come hang out with you for a weekend and learn all your health secrets.
Andrea said on February 4, 2013
Hey Kris, I wanted to tell you that there is a trick to open a jar easily. You flip it upside down and tap the bottom of the jar with your hand a couple of times. flip it back and voila, you can open it with ease.
kris carr said on February 4, 2013
Andrea, you rock. Will try it next time.
carol said on February 22, 2013
The reason the jars are difficult to open is that they are vaccuum sealed. Stick a (dull) knife or a bottle opener/can punch under the lid to pry it away enough to let some air in…you will hear a little suck of air and your jay will open effortlessly!
Cathy said on February 4, 2013
Would love to try this recipe and I will look for that Dave’s Marinara as most jarred sauces I have found are loaded with sugar! My go to for the super bowl last night (amidst a sea of JUNK food) was hummus, black beans, quinoa and some spicy salsa mixed up in a bowl like some heavenly dip …and some gluten free tortilla cihps to dip. I felt victorious!
Well,…brag time. its One week anniversary on CSD today!!! WOO HOO!!! If you told me 8 days ago I could go without meat, dairy, sugar, caffeine and gluten i would have said you were cray, cray! I was always high energy but it is now through the roof. My skin is GLOWING and totally clear ( I always struggle with skin issues). I want to tell the world about Kris Carr!!!
Will you be selling your cookbook at Ignite? If not i will buy it online.
Hug a Roos,
kris carr said on February 4, 2013
YES!!!!!! Best news ever.
Come see me at Ignite. Promise? And yes, my books will be sold there.
Cathy said on February 4, 2013
More than a promise…i have my lanyard already and will BE there. You have inspiried me (and yes ignited me!) sooooo much. i have dabbled in 100 other diets and have always looked for the right path. I read your whole book cover to cover while my boss was in London last week (shhhhh!!!) and I never thought I had the guts to give up dairy and meat completely!!!! See you there
Noula said on February 4, 2013
Hi Kris,
Funny because I too made Penne tonight … I used a mixed Multigrain pasta with Quinoa Penne (that takes approx. 6mins to cook) & while that was happening I lightly sautéed onion, ginger, chilli, a handful of cherry tomatoes & Portobello mushrooms in a pan in olive oil with a little Himalayan salt & black cracked pepper to taste …. whilst steaming green beans, snow peas, carrot, broccoli & cauliflower and once the pasta was cooked I tossed it all in the pan & mixed everything together … it was nutritious, filling & delicious
Loved the vid … I can’t wait to update to a fab blender so I can whip things up as easy as your demonstration. Thx for sharing xx
mj said on February 4, 2013
sounds positively yummy!! great video. I really relate to not being able to open jars.
Enjoy your cookbook and the great recipes (and now have a major crush on Chad after seeing that pic of him on the farm — too cute!!).
Also major kudos on your HayHouse show — you really have such a great radio voice — so pleasant to listen to. And of course the content of every show is both interesting and helpful. Thanks, Kris for alll that you are sharing with us — very important stuff!!
kris carr said on February 4, 2013
Thank you so much MJ! Especially about the radio show. I’m still finding my groove but having lots of fun trying. I appreciate your feedback and love.
CSK Project said on February 4, 2013
I think a bunch of us will be opening up the vodka tonight! Yeah! This sounds great, and easy peasy which is always a gift! I might serve mine with the Ceasar salad from CSK. Thank you!
Nancy said on February 4, 2013
Kris…I have always been a big fan of Tinkyada brown rice pasta….until…I tried Jovial. I am now a super fan of Jovial pasta! Give it a try!
kris carr said on February 4, 2013
Ooh, I will! Thanks Nancy
Victoria said on February 4, 2013
Love the recipe Kris, can’t wait to make it! Just a tip to try out next time you can’t open a jar: smack the bottom of the jar with your palm a few times, and until you hear a sucking sound of the vacuum releasing.
Sara Dee said on February 4, 2013
Hello sexy friends
any thoughts or knowledge as to how long the cashew sauce stays fresh for? I’d like to make my first a batch but don’t want to make too much in case it goes “sour” fast. Thanks! 
kris carr said on February 4, 2013
Mine keeps for 3-4 days
Alana said on February 4, 2013
Your soooo funny and awesome! keep em coming!
Denise Watson said on February 4, 2013
OMG!! Looks so awesome cant wait to try it, and I know I will be able to get it past my four boys without them knowing it is so much healthier for them than the “original “recipie my Gram used to make. Thanks Kris God Bless Denise
Sherold Barr said on February 4, 2013
Hi Kris – I love watching you in the kitchen cooking your recipes that are gluten free and healthy! In the last year, you inspired me to eat a plant-based diet and lean into raw. In the last five months, I’ve done two raw food cleanses – a two week and a three-week cleanse. This has helped me learn how my body feels with plants and raw food. Now I am proud to say that I have a plant-based diet all due to following you! I have never felt as good as I’ve felt in my life. My body and I thank you.
I never felt as clear headed and happy as I did on the raw food cleanse. Does this remove some kind of block that fuels these feelings and clarity? Would love to hear your take on this.
Jillian Chelson said on February 4, 2013
Kris Karr:
You rock. Thank you for making cancer and cooking seem so much easier.
I have been inspired and fed (soul) by Crazy Sexy Cancer Kitchen.
Warmly,
Jillian
Nicole said on February 4, 2013
My favorite thing to whip up is drain and rinse a can of black beans, and toss them with some chopped up bell peppers, onion, cilantro and lime juice. I keep it in a bowl in the fridge for a couple days and throw it on top of a bed of greens or some quinoa, then top with some salsa and avocado. If I want a little crunch I’ll throw in some gluten-free tortilla chips, So filling and delish!!!
I also just made a leftover veggie soup recently, combining a couple of different recipes I read online, and it was amazing! I just threw a bunch of chopped veggies in a pot with broth and my fav seasonings, added a little coconut milk (if you want an asian inspired taste), simmered, and then pureed in the blender and enjoyed! A great way to use up veggies in the fridge that might otherwise be forgotten about!
Courtney W said on February 4, 2013
Wow! I am impressed, surprised and happy to see how easy and good this looks! I have to confess that I have stopped reading ‘Crazy, Sexy, Diet’ because I know I will have to give up my beloved pasta. But, this looks great! I will keep on reading!!! Thanks so much for sharing!!
kris carr said on February 4, 2013
You don’t have to give up your love for pasta!
suzanne said on February 4, 2013
why use raw cashews while you heat the sauce?
kris carr said on February 4, 2013
Better for the cream. Roasted don’t work as well. It’s not about keeping them raw.
Ann said on February 4, 2013
Looks yummy and easy! Thanks!
Wendy Irene said on February 4, 2013
Kris, the pasta looks so good! I can’t wait to try it. I have this really cheap tool that breaks the seal on jars. It is a miracle worker and I highly, highly recommend it. I don’t sell them or anything just thought you might love it too
http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=4992&catId=123&parentCatId=&xPrntItmId=2677
kris carr said on February 4, 2013
You rock.
Karmen said on February 4, 2013
Kris-I’ve been following you for about a year now & love how you’re making things as fun & easy as possible for us newbies…this video is a perfect example! Love the step-by-step with the cashews–that’s easy to you but for those of us surrounded by meat/fast food each day & trying to break that awful cycle the cashew thing would’ve overwhelmed me! And i love, love, love that you had to get help with the jar!! I was laughing so hard! Just what I needed today!
Love, Karmen in Houston
kris carr said on February 4, 2013
Thanks Karmen!
MaryC said on February 4, 2013
This looks delicious and easy! I love your recipes, I bought your book awhile back. So amazing! Thank you for sharing all these wonderful recipes with everyone!
Blessings!
Ruth G said on February 4, 2013
Sounds very good, like the pureed nuts for the something extra. I will add other vegies on hand as well. Will make this week.
Lorig said on February 4, 2013
Kris,
I felt like crying for happiness when I watch this, having read all your books and following this journey of yours. I feel like you’re my daughter or sister or soul something, not to sound too weird. I’m just comforted to know that you’re out there!
Thank you for being YOU!!!
Sending you love and happiness.
Lorig : )
kris carr said on February 4, 2013
XOXO!!!
Eliza said on February 4, 2013
Thank you Kris! Love this recipe!
Ann Simmons said on February 4, 2013
Wow! Sounds so yummy. Can’t wait to try it. Thanks so much for sharing another great recipe!
Keely Henry said on February 4, 2013
OM to the G! So delicious and so simple and affordable! Even my picky ate 8 year old devoured it and he supposedly hates peas! Thank Kris Carr, you rockin Crazy Sexy Kitchen goddess.
kris carr said on February 4, 2013
OM to the G re: your 8 yr old! NICE.
Kaci said on February 4, 2013
This looks excellent! Can’t wait to try the cashew cream out. Our favorite go to is a black bean chili. Lots of tomatoes, corn and peppers! Thank you so much for sharing your wonderful recipes and information. Crazy Sexy Kitchen has motivated my husband and I to move closer and closer to a vegan diet and we feel great!
kathie said on February 4, 2013
THIS WAS A MOST DELICIOUS DINNER RECIPE!!! I SHOPPED FOR THE INGREDIENTS IN BETWEEN CLIENTS TODAY, FOUND THE RICE PASTA IN BOTH OUR SHAW’S MARKET AND OUR LOCAL HEALTH FOOD STORE, PURCHASED WHATEVER ELSE I NEEDED AND CAME HOME AFTER WORK TO BRING THIS TOGETHER. WOW!!! IT WAS FAST AND DELICIOUS. WHAT A TREAT!!! MANY THANKS!!!
kris carr said on February 4, 2013
Woot!
Elisabeth Virginia said on February 4, 2013
Kris, you inspire me everyday with your healthy life style, positive energy, and beauty. Can’t wait to try this delicious dirty dish! As we say in German, guten Appetit!
jeanne said on February 4, 2013
Love your quick and easy! Can’t wait to try it. My quick and easy is a tofu dish using a pre made marinade sauce made by Whole Foods (I don’t work or endorse them) called, Thai Ginger Marinade. I cube the tofu (I use the Bridge brand) and marinade it for 5 minutes (longer is better but this is suppose to be quick!) in the sauce. I then dump the whole thing into a pan and cook for about 5 minutes. I sometimes add some broccoli into the pan if I’m too lazy to steam on the side. I have it served with brown rice.
Natalia Canaday said on February 4, 2013
Kris, this recipe looks wonderful and I can’t wait to try it. The thing I like even more is that it is quick and it has capers !!! I LOVE capers !!! I am off tomorrow to buy the pasta !! Thanks for sharing, please keep sharing new recipes.
Anette said on February 4, 2013
I made this tonight! I am on a VERY tight budget so if I didn’t totally need it, it got left out (vodka, capers). I also cannot afford an $8 jar of pasta sauce, although I am SURE Dave’s sauce is awesome. I went with Whole Foods Roasted Red Pepper sauce ($1.79), the Tinkyada penne pasta was on sale today, woot! ($3.19), and WF frozen peas ($1.29). I def recommend the Tinkyada Penne. It has a great texture that goes well with the sauce. I already had raw, unsalted cashew’s and it was my first time making the creamy goodness in my blender.
Oh goodness….I think the cashew and roasted red bell pepper totally complimented each other. And 3 cloves of garlic…yum. It was great! And this was a very fast and easy meal to make. I did try to hit up a neighbor for some vodka, but they didn’t have any. I tried!
I look forward to making it one day with the vodka to see how it changes up the flavor. Along with a BIG bowl of salad on the side, this meal was a big hit for me and I have leftover for several days (and I didn’t even cook the whole bag of pasta cuz I can always make more if I need to).
Thanks for the recipe!
Marcela said on February 5, 2013
Nice!
Question: Since I`m a cooking newbie- of any kind.. I need to be absolutely certain to follow recipes to a t; do we need to soak the cashews as is suggested in other cashews recipes?
I think anything else I say would sound verbatim, so just a HUGE THANK YOU for being you.
((((((many bear hugs to you and your loved ones in unicornlandia))))))
sherri said on February 5, 2013
Great demo, Kris! Excited to give it a try! Feels like such a silly question but any tips on how to reheat the pasta without using a microwave?
Kate said on February 5, 2013
sherri-
I am microwave-less, and I just put the serving in a pot on the stove over medium heat for probably about 7 minutes (it really depends on how much I’m reheating and how warm I want it). If the pasta isn’t mixed with sauce, I will add a bit of water or olive oil so it doesn’t burn.
Hope that helps!
Kate said on February 5, 2013
I watched this last night and today discovered Dave’s Gourmet was on sale at the Columbus Circle Whole Foods here in NYC
Also, thank you for showing the struggle with the jar, it happens all the time, but is so counter-intuitive to “magical TV cooking.” I just loved it.
Loren jones said on February 5, 2013
Love this recipe can’t wait to try it. I am a pasta lover and especially that new brown rice pasta that i just newly discovered. (Tinkyada brand…) Love it!!
Laura said on February 5, 2013
I made this last night and it was AWESOME! However, my blender died while making my cashew cream! So… the sauce was… textured and AWESOME! Guess its time for a VitaMix!
Thank you, Kris! You are truly inspiring!
Emma Teague said on February 5, 2013
Hi Kris
New to your site, loving it!
Can the cashews be sub’d with almonds or brazil nuts? The vodka for brandy?
Thanks!
Em
joanne kapololu said on February 6, 2013
you just get better AND better with each video .. a shining star! thank you for all that you do to inspire .. to teach .. to share love .. you are a blessing!
Ingrid said on February 6, 2013
I can’t wait to tryt he Vegan Penne
I love to make this when I am in a hurry and need something to comfort and nourish me. It only takes 5 minutes to prepare and 30 minutes to cook. It only requires one pot to clean up too, yeah!
Cauliflower Millet Mash with Arugula
4 servings
2 Tb olive oil
1 Tb extra virgin olive oil
1 large shallot, peeled and diced
1 tsp Italian seasonings
1 1/2 cup chopped cauliflower
1 cup millet
3 cups vegetable stock or water
Sea salt and pepper to taste
3 oz baby arugula torn into pieces
1 tsp rice wine vinegar
• Heat 2 Tb olive oil in pot, add shallot, sauté until soft.
• Once the shallots are softened, add the millet stir to coat with the oil.
• Add cauliflower, herbs and stock. Bring to a boil.
• Reduce flame, cover and simmer on low for 30 minutes until the grain is cooked.
• Add 1 Tb of extra virgin olive oil. Mash with a potato masher until smooth.
• Season with sea salt & pepper.
• Add the arugula, stir to allow the arugula to wilt.
Serve topped with a sprinkle of rice wine vinegar
Ingrid said on February 6, 2013
I forgot to mention I have a video for anyone who wants to see how to make this dish. Enjoy!
http://www.youtube.com/watch?v=BIF8YDNx1j4&feature=share&list=UUOW_XXpTNBup5FDkfCPCnrg
mj granola said on February 6, 2013
Sounds delicious Ingrid! Thank you for sharing!
Jo said on February 6, 2013
LOVE a go-to meal! This looks delicious!
My go to meal is sauted kale & spinch in coconut butter, season with sea salt and garlic pepper. Add a big chopped portobelo mushroom and halfed cherry toms. Soften off in pan then pour over 2 whisked eggs and allow to gentle cook. Its my FAV easy meal. Nutricious & delicious!
Thanks Kris for another fab recipe! Jx
katie said on February 6, 2013
Dave’s Gormet Sauce…………..hmmmm will have to find it……….sounds good!
Tamara said on February 6, 2013
Looks wonderful! Any suggestions as to what I can use in place of cashews? I have a little guy who has an allergy to cashews. Thanks!!
Laura Palazzo said on February 6, 2013
You crack me up !!!!! I can’t wait to make this…it looks sooo yummy !!!
Michelle said on February 6, 2013
This looks wonderful but I’m allergic to cashews!…and most nuts for that matter. Are almonds or peanuts a good alternative?
Laura Palazzo said on February 6, 2013
forgot to ask you….can I use organic cashew butter instead…and if so how much?
kris carr said on February 6, 2013
Sure, best advice is to experiment. I couldn’t give you an exact amount without trying it myself. x
Amanda@ Spiritual Sweat said on February 6, 2013
This is ideal cold winter night food! Making this tonight
Love your videos Kris xx
ellen said on February 6, 2013
Hi Kris – This looks great! Can’t wait to try the ‘dirty penne’!
Question…are those glass jars above your rooster on the shelf, just Mason jars?
I am going crazy looking for glass jars that seal well, with no plastic parts, to store
dry goods and pantry staples in.
Thanks!
Sherry in Chicago said on February 7, 2013
I use wide mouth mason jars to store beans, grains and transport green smoothies to work every morning. The wide mouth makes it easy to clean. The lids can be replaced if they need to after time and no plastic to worry about.
Antonio said on February 6, 2013
Top it off with some nutritional yeast (“cheese”) and wham bam thank you ma’am!
Annie said on February 6, 2013
I made this tonight, it was amazing!! My hubby, and three teenagers loved it! Thank you Kris
)
mj granola said on February 6, 2013
Kris!
Love this! Also, wanted to say CONGRATS on the BIG ANNIVERSERY coming up!!!! When you made your first documentary, you changed my life forever! I love you for all you do and all that you are! I was fortunate to meet you once at WFAS, and I hope our paths cross again! Sending you lots of love and positive energy!!!!
A big smooch to you and Brian!
xoxo
mj, your granola
peace & veggies
Kris Carr said on February 8, 2013
Thank you so much honey!!!! xoxox
Katie said on February 7, 2013
Thanks Kris! I started following you about two months ago after a small health issue. I am now determined to take my wellness into my own hands. This was a great Vegan meal that was easy to make with stuff I already had in the kitchen. It was not intimidating to newbies like me! Thanks!!!
Azure said on February 7, 2013
A ran into a Unicorn the other day and he told me to make dirty pasta. “but unicorn” I said “my boys will not eat dirty pasta, their is no meat or cheese in it”.
The Unicorn smiled and replied, “if you make it they will eat it and they will like it”
“But my magical unicorn my boys do not eat veggies”.
“If you make it they will eat it and they will like it” the unicorn repeated as he disappeared into a cloud of fairy dust.
I made it.
They ate it.
And they Really Really liked it!!!!
Damn, those smart unicorns.
Kris Carr said on February 8, 2013
Ha!!!!!!!
zainab said on February 7, 2013
looks simple but delicious and healthy! just what I like!! Unfortunately I live in an African country called Malawi where we do not have credit cards..so I cant purchase the book or the ebook. But I have been absorbing whatever I can from your emails and web page.
Thanks
Kris Carr said on February 8, 2013
Wow Zainab, it’s so great to know I have a fan in Malawi! xo
Sherry in Chicago said on February 7, 2013
I tried this last night, needed a quick dinner before a meeting, and we loved it. I like that it comes together quickly and uses ingredients that are normally in my pantry. While the pasta cooked, I pulled together the sauce. The simple add in’s really make the sauce seem more special. It was added to my recipe software as a “do again”.
Jane Sierp said on February 7, 2013
Love the look of this recipe and I will definately be trying it out soon. What was the green veg on the side?
Thanks Jane
Tracy said on February 7, 2013
I am not a vegan…not even a real vegetarian but I really do feel much better when my diet leans heavy on the plant based side of things. I juice every day and really limit the “other stuff”. So, I’m moving in the right direction!
I tell you this because it can be a bit intimidating to prepare yummy stuff when you’re not used to cooking this way. I tried this recipe last nigh and it is SO SO SO good. As suggested I served with a (just picked from my garden) salad. Even my boyfriend that will normally scoff at uber-healthy meals absolutely loved it. In fact, he took the left overs for lunch!
I picked up the new cook book and look forward to trying all of the recipes. Thank you for helping us newbies find our way!
Catherine said on February 7, 2013
Yum, That really looks good. I’m going to try it! Thanks! Love your cookbook.
Donna said on February 8, 2013
Looks sooo good – I can’t wait to try this!
Marie said on February 8, 2013
Looks delicious! Will give it a try this weekend. Picked up a bottle of Rain organic Vodka just for this. Thanks!!
By the way, I absolutely love every recipe I have tried in Crazy Sexy Kitchen—-amazing!! Keep up the great work!!
Carol said on February 9, 2013
That sounds delish!!! I can’t wait to try it. I always made Penne alla Vodka in my pre-vegan life. This sounds so much better and easier.
I will add this to my easy recipe list. If I’m pressed for time I usually throw together a simple stir fry of whatever is in the fridge.
Thanks, you are inspirational and I love Crazy, Sexy Kitchen.
rebecca pliner said on February 9, 2013
Hi! Just stumbled across your site from a friend, and I must say YOU ARE SO ENJOYABLE to watch!! Your comedy and mannerisms remind me of Jenna Marbles from Youtube.com. You made this dish look so simple and absolutely delicious. Threw in some quick tips and I truly learned alot. I just started my own website on Gluten Free cooking and I will be a new follower to you. Thank you for being such a delight to watch. So graceful in the kitchen!!
All the best,
Rebecca
Carol said on February 9, 2013
I just created this one day when I was super hungry. It serves well for breakfast, lunch, dinner or snack.
1 cup of water in a small pot (I use a little stainless steel skillet), bring to a boil.
1 Tablespoon of Brown Rice Miso (more if you like) Stir until blended.
Add enough cooked quinoa to make it thick like a cereal consistancy. Also good with any other grain you like.
Top with walnut halves or pieces, and chunks of avocado.
Caution: It can be addictive!
Dawn D said on February 10, 2013
I’m making this tonight. Can anyone see a problem with using soaked raw cashews? My body usually digests nuts easier if they’ve been soaked. But I wondered it soaking them will somehow alter the creaminess factor after blending?
Dawn D said on February 10, 2013
as far as I can tell soaking made no difference. It was super yummy. I also added french basil and oregano to sauce. Thanks Kris!
Donna Davis said on February 11, 2013
Hi Kris: love this recipe, I am going to make it tonight. We are renovating our kitchen and cooking/juicing/blending in our dining room. I’ll cook up the sauce in a deep-sided electric frying pan as the pasta cooks on our little single burner
My favorite go-to recipe is something I call Endurance Curry, I came up with this a few years ago after a long marathon training run out in the snow and cold. This curry is fast and delicious, and all my running buddies and yoga students love it
http://www.elationcentre.com/2011/02/endurance-curry/
Thanks for the continued inspiration. Namaste
Becky said on February 11, 2013
Just made this recipe this evening for my family of 5, with a side of arugula salad. Everybody had seconds and all 3 of my boys asked if they could have the leftovers in their lunch at school tomorrow! I would say it was a tasty hit. Thanks for sharing
jamie said on February 13, 2013
I live in a world of eye-talians, and penne a la vodka is a big deal! I am totally going to try this – and maybe even sneak it to some friends! thanks!
Tanuja said on February 13, 2013
I just made this and it was amazing! I added a little cayenne pepper for some kick and some frozen spinach for a little extra nutrition. Yummy, filling meal! Thanks for sharing the recipe!
Lisa Zarov said on February 15, 2013
Help! my kids are both allergic to cashews (all tree nuts and peanuts, actually). There are so many recipes that I want to try that call for cashew cream. Is there anything I can use to substitute?
Thanks
Lisa
Lisa Zarov said on February 18, 2013
Ok, so after days of research, I found one solution to this – Would love anyone’s feedback on it or other ideas. The solution was to substitute cashews in a recipe for cashew cream with 2/3 young Thai coconut meat and 1/3 hemp seeds. Has anyone done this?
Thanks!
Lisa
Karen said on February 15, 2013
Wow, that looked really simple and delicious. I have to try your recipe. I have a jar opening tip for you. Hitting the bottom of the jar with the palm of your hand always does it for me.
Marlene said on February 15, 2013
Awesome – this looks amazing – will try it this week! Love the idea of the cashew cream sauce! Will be making that on a regular basis! oh, and mine will be dirty! What I make in a crunch? I make a big batch of brown rice ahead of time, divide it up in half cup and 1 cup storage containers and freeze – then i use one with a veggie stir fry, or put it in soup, or just on its own…
Karin said on February 16, 2013
Sounds really good! I´ll try it this week….When do you think I can buy your cookbook in german language? It would be easier
Bye
Karin
Valerie said on February 18, 2013
Hi Kris, Thanks for the video! Lot’s of times people who cook regularly (or people who have written cookbooks) call their recipes “easy” and then when I go to try them I find that they have tons of ingredients, or many steps, or require multiple pots and pans that I don’t have (or, if I’m being honest, don’t want to have to wash!), but THIS truly looks easy (and delicious)! I am definitely going to try this recipe
Kirra said on February 18, 2013
Thanks Kris! <3
Lisa said on February 18, 2013
Just made this – it was so phenomenal, I have no words. Thanks for the inspiration day after day!
Giselle and Cody said on February 20, 2013
Wow, looks fantastic! Can’t wait to try this recipe out. We love cashew nut sauce! My husband and I are living in Thailand and we just recently got settled into a place with a kind of kitchen
I will be trying this recipe out!
Thanks!
Nathalie said on February 20, 2013
WOW! This was so delicious and quick to make. Thank you!
Jennifer Giuffre-Donohue said on February 25, 2013
First, watching you both trying to open the jar was great, made me laugh out loud! When that happens to me there’s usually some cursing involved…LOL..can’t wait to try the recipe, looks delicious & easy! Pasta is a go-to meal for my family too when I don’t have a lot of time. I’ll usually either have it with a red sauce or I’ll saute mushrooms and onions with it.
Emily Nolan said on February 25, 2013
Looks great! Will try vodka in my sauce next time!
Margo said on February 26, 2013
Loving the Chat and Chews! Thanks for the tip on the non-mushy rice pasta. Tricky stuff if you cook for 1 second too long! I’ll try the brand you recommended.
Elaine Frey said on February 26, 2013
Try hitting the bottom of the jar with the heal of your hand to release the vacuume in the jar. It should open more easily then.
Greensoul said on February 26, 2013
Hi Kris!
Yesterday I made the penne a la vodka….and they were soooo delicious!
Funnily enough we, my boyfriend and I, had the same issues as you with the lid of the tomato sauce..!
By the way instead of the capers we put some organic green peas into the sauce….YUM!
Thanks very much for this recipe!
Lovely greetings from Germany,
Greensoul
Joyce said on February 26, 2013
I just finished making the sauce and it is exactly what I have been missing, I love it!
I know I will be making this frequently. Thank you
Rebecca said on February 27, 2013
You make me laugh out loud funny girl! I shall try this weekend and make nummie noises too!
Christina said on February 28, 2013
I finally made it and it’s delicious.
Elizabeth Hurwitz said on March 2, 2013
Hi Kris,
Love your stuff — first heard about you in the beautiful film you made a number of years ago. Quick question: I had the impression that you found that a diet of almost 100% raw foods was the “way to go” for rebuilding and sustaining good health. And today I see a recipe for penne vodka (yum sounds delish). Have I misread your position of cooking? Help, I am confused. (By the way, I love to cook and would be delighted if getting healthy involved warm soups, pasta, tex-mex and tons of baked Italian specialties!). Could you please clarify? Thanks so much for all you do — I recovered from cancer 40 years ago, and count each day as a blessing. All best always, Elizabeth Hurwitz
Shannon said on March 3, 2013
Ok, I’m not even kidding, I had to give the leftovers away to my ex because I was literally inhaling it for dinner. Maybe next time I will use a fork. Haha My kids loved it too.. , !
This was the best. Ms. Carr you are fabulous! X
Kwanzaa said on March 7, 2013
I went to the store yesterday and picked up some vodka sauce. However, I quickly put it back down after reading the nutrition table and ingredients! It’s been such a long time since i’ve had it I forgot how horrible it is for you. I randomly came across this recipe less than 24hrs later (a sign from God i’m sure:). Thanks for sharing! I can’t wait to try this.
Shari said on March 11, 2013
Holy smokes, this pasta was too good for words. I made a Greek salad to accompany it and dinner was out of this world!
A favorite go-to dish for me is a Socca omelette stuffed full with mushrooms, onion, frozen shredded potatoes, kalamata olives and hot sauce over the top. Yum!
Allison said on March 13, 2013
This recipe might have changed my life!! YUM
Rhiannon Bailard said on March 14, 2013
AHMAZING!!!! I have wanted to make this for a while and finally executed last night. I switched it up a little bit…added tofu, which I cooked along with the onions and garlic in olive oil before adding the sauce, and used spinach in lieu of peas. It was PHENOMENAL. My totally carnivorous inlaws were absolutely raving about it along with my husband. Its unreal how CREAMY it seems — the cashew cream is insane. Every single recipe I have made from your cookbook, and now this one, has been wonderful. I’ve been veg for over 15 years but I finally feel like I have hit my stride in the cooking realm…feeling pretty gourmet over here. THANK YOU!!!
Kristin said on March 17, 2013
Kris!!! This recipe was amazing, I just finished making it for my dinner tonight and I already can’t wait until dinner tomorrow night (helllooooo leftovers). I took a bunch of nice photos of the dish and posted them on my blog if you want to see what it turned out like. You’re the best! xoxo
Here’s the recipe to the blog post featuring this recipe:
http://peacelovegreenblog.com/2013/03/16/kris-carrs-penne-a-la-vodka/
martha munters said on March 27, 2013
It looks delicious, I am going to try it. Thank you for sharing. I bought your book, the one you wrote with Chad and am awaiting the deliciousness!
Rebecca said on March 30, 2013
This recipe sounds absolutely delicious, can’t wait to try it! When I’m short on time I love to make veggie fajitas from Claire’s Corner Copia cookbook. Claire’s has been making amazing vegetarian and vegan meals at its downtown New Haven restaurant for years. I made the fajitas last week and the recipe can be found on my blog. They’re easy and high on flavor! Love your book and your blog. Keep up the great work!!
Marianne said on April 3, 2013
Really good pasta dish. I will make that again! I almost licked the sauce off the plate it was so good.
I wish I had a better blender because there were a couple of pieces of cashes left in the sauce. Although, I didn’t mind it.
Linda said on April 8, 2013
Looks delish! What are the crunchy greens on the side? Those look really delicious!
Annie said on April 18, 2013
This looks delicious, and is on my “to make” list! ( Just recently bought CSDiet and CSKitchen!! YAY ). Also, just wondering what to substitute the cashew cream with for someone with nut allergies?
Thanks!
Emilie said on April 22, 2013
I love this recipe, it is now a staple in our household!
Thank you Kris for sharing and I cannot wait from Crazy sexy kitchen to arrive in Europe…
Flo said on May 14, 2013
Love this! Can’t wait to try it.
Risa said on May 20, 2013
I love the recipe above, but my daughter is allergic to nuts and seeds, what would you replace the cashews with????
Thanks
a hug fan
Risa