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,
Looks great . Can’t wait to make it. An easy way to open your jars Kris is to pop the lid with a can opener .and it twist straight of. Looked so hard in your video . Love it thank you
Quick question for Kris (and I feel guilty asking a mere question when what’s really in order is a HUGE thank you and testimonial from one of these Tadasana yogis right across the river whose life has been completely changed for the better thanks to your spirit!): I am dying to make this recipe but have a son who is allergic to cashews. Would you happen to know of a substitute? Thank you a BAZILLION for your generosity and tireless efforts!!
kindly tell me how to print this…looks yummy..by the way I am also vegan and feel cooked and raw food are both healthy..thank you for sharing
Just made this tonight after finding the video on youtube. It was delish! And I was even able to find Dave’s Gourmet sauce in my local grocery store. Yum! I’ve only been vegan for 8 months so I love discovering quick, tasty, HEALTHY recipes. Thanks!
I add a splash of left over red wine to my red sauces and it adds a yummy full bodied flavor 😉
Hi Kris,
i loved watching your video on a la vodka recipe, but i have a question what if I’m allergic to cashews what can i use instead of that to get the great taste of the sauce?
sincerely,
Rosemary K
LOVE this recipe! Quick, easy and FUN! I’ll definitely be adding this to my lineup for clients this fall. Thank you!!
I do a quick pasta when I don’t much time, too. I use a brown rice pasta and when two minutes of cook time are left I throw in kale and or broccoli to the pot of boiling pasta water for a quick blanch. Drain it altogether, put it back in the pot and add coconut oil, salt, nutritional yeast, capers, olives. So quick, easy, and tasty!
This recipe is awesome and easy! You always put a smile on my face Kris
Holy Toledo, this stuff is DANGEROUS. Maybe I’ve just been starved for pasta (I have been doing Dr. Junger’s Clean Gut program for the past three weeks), but I made this for dinner tonight and I kept going back for more. Who am I kidding? I practically dived headfirst into the pot and devoured it all! I used whole-wheat penne instead of the brown rice variety so that I could “reintroduce” gluten into my diet and test its effects on my digestion. The effects of this pasta on my tastebuds, however, are clear: WIN. Keep the delicious recipes coming, mama…but maybe slap a warning label on there next time 😉
(Oh! And my favorite go-to dinner when I don’t really feel like cooking–or thinking–is red lentil dal. Simmer a cup of red lentils in three cups of water; meanwhile, sizzle up some onions, garlic, turmeric, cumin, and any other spices that strike your fancy in a pan with a bit of coconut oil. When the lentils are soft, add the onion-spice mixture and whisk it all together–done!)
Kris, Love love this recipe! I want to make a version for a friend but this time without any alcohol at their request – is there a substitute for the vodka? Thanks!!
This has been one of my go-to recipes since I first saw the video. it’s ridiculously easy to make and my boyfriend and I both adore it. The cashew cream makes it exceptional.
Another go-to meal is black beans and rice (they don’t require too much attention while they’re cooking), topped with sweet potato and very lightly cooked kale (dump the bowling sweet potato water over the kale in a strainer). Add some guacamole, salsa, and nutritional yeast and it’s a fantastic meal. Super satisfying.
I can’t wait to try. Thank you for sharing!!! I appreciate a new vegan recipe to try.
Thanks Kris. Just got the ugly cancer diagnosis yesterday, and in this wind tunnel I haven’t felt like eating anything but watermelon. Stopped in here after watching C,S,C for the third time and found this recipe. Dinner tonight and I’m actually hungry! Thanks again for you.
wow.. just read the substitute tip above. Cocunut meat? Didn’t know that even existed. Was wondering what you could use to substitute nuts with as they give the vital texture contrast….
Kris, OMG! Just found your website – it is fabulous! I will be making ‘Dirty Penne’ for my girlfriends this weekend. Should be perfect – we are all on a gluten free health kick and trying so many new things. Looking forward to getting a peek at your book next.
Thanks.
Made this for dinner tonight–so easy and so good!! Thank you so much for the recipe. Gotta go look for your Alfredo recipe now!,
Kris, we love this recipe! I make this in my house now once a week. It’s so easy. I try to choose a nice organic sauce and it all comes together so easily. The capers totally make it. My meat eating husband (who doesn’t like most of my vegan/gluten free recipes), happily scarfs down a few bowls of this and comments about how creamy it is! 🙂 Score! Thanks!!
I make this all the time. Absolutely delicious! Thanks Kris.
Love these little videos! You’re such a character.
Yes please to more gluten free, soy free vegan stuff regular people will like too.
Toot! Toot!