This creamy, blush-pink pasta gets its silky texture from a quick cashew cream, blended smooth and stirred into a deeply savory tomato-vodka base built on caramelized onion, garlic, and rich tomato paste. A splash of vodka deglazes the pan and adds depth, while nutritional yeast rounds out the sauce with a savory, cheesy note before the whole thing gets tossed with al dente penne and a splash of starchy pasta water for cling. Torn basil and vegan parmesan finish it off with color and a little extra savoriness right before serving. It's rich, comforting, and restaurant-worthy, the kind of dish you'd happily serve to guests without a second thought. Since every component here is built from plants, it's a natural fit for a dairy free table, no asterisks needed.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain.
Transfer the drained cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
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