Fructose Free Vegan Creamy Vodka Pasta

Total time55 min

Prep time15 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cashew cream

1 cup raw cashews
1 cup boiling water

For the pasta

12 oz dry penne pasta
Barilla Penne Pasta - 16 oz De Cecco Pasta No. 41 Penne Rigate Box - 1 Lb Rao's Hoemade Pasta Penne Rummo Penne Rigate 66 - 16 Oz Chickapea Pasta Penne - 8 Oz
See all
salt

For the sauce

2 tbsp olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
½ tsp red pepper flakes
3 tbsp tomato paste
⅓ cup vodka
1 can (14 oz) crushed tomatoes
2 tbsp nutritional yeast
½ tsp salt
¼ tsp black pepper
½ cup reserved pasta water

For serving

fresh basil leaves, torn (optional)
vegan parmesan, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!