Delicious Vegan Pumpkin alla Vodka Sauce (paleo)
Delicious Vegan Pumpkin alla Vodka Sauce that just so happens to be the creamiest most delicious healthy vodka sauce recipe with a pumpkin twist. And this recipe is paleo, nut-free, vegan, gluten-free and flipping dreamy!
Prep Time: 5 mins
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 4 1x
1x 2x 3x Ingredients
2 tablespoons extra virgin olive oil or avocado oil
1 small yellow onion, chopped
3 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon nutmeg
4 ounce tomato paste
1/2 cup vodka
1 cup organic canned pumpkin
1 cup non-dairy milk (I used coconut milk)
1 lb cassava pasta Any garnishes or toppings you want (parm or vegan cheese is great!)
Bring a large pot of water to a boil then add in pasta and cook for about 13 minutes (or whatever the timing is on the package) and begin making vodka sauce.
Warm oil and onion in a large pan and cook for about 5 minutes, stirring occasionally and sprinkle in garlic, pepper flakes and nutmeg.
Add tomato pasta and stir to evenly coat onion. Continue to cook and stir for about 5 minutes. The paste will darken in color a bit.
Add in vodka and stir to evenly combine and cook for about 2-3 minutes on medium heat (this is where the alcohol burns off)
Stir in the pumpkin and milk and reduce heat to low while you combine everything
Add about 1/2 cup of the pasta water to the vodka sauce before straining the noodles
Strain noodles then add pasta to the large pan with sauce, mix well and enjoy while warm!
*Store leftovers in fridge for 5 days