Difficulty Level: Easy
Prep Time: 2 hours
Cook Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
Vegan Fusilli alla Vodka:
1/2 lb. fusilli or any short pasta
1 cup raw cashews
1 cup water
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1/2 tsp. salt
1/4 tsp. sugar
1/4 cup vodka
1/4 cup nutritional yeast
Juice of 1/2 lemon
1/3 cup Calabrian Chili breadcrumbs
1 tbsp. Italian parsley, finely chopped
Calabrian Chili Breadcrumbs:
1/2 cup panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
1/2 tsp. Calabrian chili oil
Directions:
Calabrian Chili Breadcrumbs:
In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Finish with the chili oil and stir until the breadcrumbs are fully coated.
Vegan Fusilli alla Vodka:
Soak the cashews for a minimum of 2 hours in a bowl of water (the longer the better, so if you can soak them overnight, do it).
Bring a large pot of water to a boil. Meanwhile, add the soaked cashews to a blender along with 1 cup of water, nutritional yeast and juice of 1/2 lemon. Blend until smooth and creamy, adding extra water if needed.
Heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the cashew cream sauce.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the pan along with the sauce and 1/2 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with chopped parsley and Calabrian chili breadcrumbs.
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