Hiya Gorgeous!
Today I’m going to show you how to make vegan penne alla 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 alla 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
Directions
1. 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.
2. 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.
3. 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.
4. 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,
Sounds very good, like the pureed nuts for the something extra. I will add other vegies on hand as well. Will make this week.
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!
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
Thanks Karmen!
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
You rock.
Looks yummy and easy! Thanks!
why use raw cashews while you heat the sauce?
Better for the cream. Roasted don’t work as well. It’s not about keeping them raw.
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!!
You don’t have to give up your love for pasta!
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!
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
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.
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
Your soooo funny and awesome! keep em coming!
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! 🙂
Mine keeps for 3-4 days
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.
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!
Ooh, I will! Thanks Nancy
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!
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!!
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. 🙂
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
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,
YES!!!!!! Best news ever. 🙂 Come see me at Ignite. Promise? And yes, my books will be sold there.
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 🙂
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.
Andrea, you rock. Will try it next time. 🙂
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!