Pasta Night, but Make It Vegan (And, Erm, Vodka-Free)
So there I was last Tuesday, staring at my pantry, pasta in hand but zero desire to wrestle with a fussy sauce. You know those evenings when turning on the oven feels like a marathon? Yup. Years ago, my friend Sarah served up the creamiest pink sauce at a dinner party, casually mentioning it was vegan and – surprise – also vodka-less. I shamelessly went back for thirds, then pestered her for the recipe. After, oh, a dozen tweaks (and, honestly, occasional laziness), this little number was born. It’s now my go-to on cold nights or when I want carbs with minimal life effort. Actually, I made it last Thursday for the third time that month. No shame.
Honestly, half the appeal is there’s no vodka to hunt for. And, as I once learned, vodka doesn’t really add that much! (More on that, well, later.) Anyway, let’s jump in.
Why You’ll Love This Sauce—At Least, I Hope You Do
I make this whenever I want something creamy but don’t want to search through the fridge for obscure vegan cheeses or that grumpy container of miso (sorry, miso lovers). My family goes bonkers for this because it’s shockingly rich—oh, and it’s fast. Think twirling your fork around silky noodles in, I dunno, maybe 30 minutes, give or take. There is some magic in how it clings to pasta; plus, no one has asked if it’s missing real vodka except my cousin Dan, but he was drinking a martini at the time, so I don’t take that personally.
Let’s Talk Ingredients (And Quick Substitutions)
- 1 can (400g) crushed tomatoes – I sometimes use tomato passata if my corner shop is out; works just fine. My grandma swore by Mutti, but anything decent does the trick.
- 1 small yellow onion, diced – Sometimes I use shallots if they’re rolling around in the drawer. (Sweeter, actually.)
- 3–4 cloves garlic, minced – Let’s say two if you want it subtle, but I’m a garlic person, so load up.
- ¾ cup raw cashews (soak in hot water, then drain) – Sunflower seeds allegedly work, but I haven’t found them as creamy, so you do you.
- 2 tablespoons olive oil – I’ve swapped in vegan butter or avocado oil in a pinch. Don’t fuss too much here.
- Salt, black pepper, and chili flakes (to taste) – The last one is absolutely optional, but if you want a kick—go for it.
How To Make It (With a Bit of Winging It)
- Start by soaking your cashews in just-boiled water for 20ish minutes (sometimes I only manage 10, honestly, but it still works). Drain them when you remember.
- Grab a medium saucepan. Sauté the onions in olive oil over medium-ish heat—give or take 5 minutes. When they look golden and slimy (in a good way), toss in the garlic. Stir. Now your kitchen smells amazing.
- This is where you dump in the tomatoes. If you’re using whole peeled tomatoes, break them up with a wooden spoon (or, in a moment of wild abandon, your hands). Add a solid pinch of salt and a good shower of pepper. Maybe chili flakes too, if you like. Let it simmer gently, uncovered, for about 10–15 minutes. Don’t worry if it sputters—mine always does.
- Okay, here’s where I usually sneak a taste; just to “check seasoning,” you know? Let it cool a minute before blending, unless you enjoy living dangerously. Pour the cooked mixture into a blender (a basic one is fine) with the drained cashews. Blend until super creamy—like, paint-your-wall creamy. It takes a minute. Scrape down the sides if you need (I always forget at least once).
- Pour it back into your pot and warm gently over low heat. Optional: stir in a splash more olive oil for extra gloss or a spritz of lemon for zing. Taste, adjust salt if you need, then serve with your favorite pasta. Or just eat it with a spoon—I totally won’t judge.
Notes Only a Serial Pasta Maker Would Confess
- I used to forget to soak cashews; tried microwaving them in water for a minute, and hey—it’s close enough if you’re in a rush.
- If it seems too thick when blending, add a few tablespoons of pasta cooking water. Or plant milk, if you’re feeling fancy (I tried oat, was decently creamy, but really almond works too).
- Leftover sauce tastes better on day two, in my opinion—even if it never survives that long at my place. Maybe it’s the resting. Maybe it’s magic.
- I once over-salted by accident; a tiny bit of sugar helped fix it (thanks for the tip, Serious Eats).
Variations I’ve Actually Tried (and One Fail!)
- I mixed in a spoonful of vegan pesto once—surprisingly lush.
- Tried fire-roasted tomatoes for a bit of BBQ flavor. Good, but not my Monday night vibe.
- Went wild and added smoked paprika. Honestly, too weird. Was it edible? Yes. Was it improved? Not so much.
- Stirred through cooked spinach for “health” (and color). My kid asked if it was swamp sauce, but then ate it anyway.
What If You Don’t Have a Blender?
Well, hand blenders are the unsung hero here. If you lack one, mash up everything as smooth as possible with a fork and some elbow grease. Texture’s a bit more rustic—just call it artisanal! (Honestly, check this guide on blenders at The Vegan Atlas if you’re wavering on appliance purchases.)
Storing Leftovers: The Reality
Technically, you can store this sauce in a lidded container in the fridge for 3–4 days. But, and this is important, it rarely lasts that long—my house has a mysterious disappearing sauce problem. Reheat gently on the stove or in the microwave. Freezes pretty well too, but I always forget about it until months later, when it’s become fossilized next to a rogue ice pop. Still tasty, though!
Here’s How I Serve It (Feel Free To Do You)
My absolute favorite: tossed with twisty pasta like fusilli or rigatoni, finished with torn fresh basil (if I manage not to let the plant die again). Sometimes I pour it over baked sweet potatoes for lunch, or dunk sourdough in it like soup. My mum claims it’s criminal not to add extra black pepper at the end—your call, though.
Pro Tips (AKA Mistakes I’ve Survived)
- I once tried rushing the simmering step. Don’t! The raw tomato tang lingers like a bad pop song. Wait for it to mellow.
- Salt a bit at a time. I’ve ruined more than one batch being cocky here. Sauces are sneaky like that.
- On second thought, blending in too much liquid at once makes it soupy. Start with less—you can always add.
FAQ: The Actual Questions from My Kitchen DMs
- Is this really creamy without cream?
Yep! Cashews are magic, I swear. Soak them; otherwise, you’ll have tragic chunk city. - Can I use other nuts?
Almonds in a pinch—just peel them post-soak unless you want the brown bits. Macadamias, posh option but yum. - Does it freeze?
For sure. Ice cube trays work for single serves. Honestly, it tastes fab even from frozen—as long as you dodge freezer burn. - Why no vodka?
Honestly, vodka in classic sauce mainly just thins the cream and extracts tomato flavor. Here, the creaminess comes form the cashews, so you’re not missing much, promise! - Can I make it spicy?
Oh yes—just up the chili flakes. Maybe swirl in Calabrian chili if you feel adventurous (I did once, cleared my sinuses for a week). - What if my blender dies mid-blend?
It’s happened to me. I use a potato masher and squint; the sauce still gets gobbled up.
Pasta night sorted! If you give it a go, let me know how it turns out. Or tag me—unless you eat it all before you even reach your phone, like, well, certain people in this house.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup raw cashews, soaked and drained
- 1/2 cup unsweetened plant-based milk (e.g., oat or almond)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
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1Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes.
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2Add minced garlic to the skillet and sauté for 1 minute, until fragrant.
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3Pour in the crushed tomatoes, salt, and pepper. Stir well and let simmer for 10 minutes, stirring occasionally.
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4While the sauce simmers, blend soaked cashews with plant-based milk until completely smooth and creamy.
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5Pour the cashew cream into the tomato sauce. Stir to combine and let simmer for another 5 minutes until the sauce is warmed through and creamy.
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6Taste and adjust seasoning as needed. Serve hot over your choice of cooked pasta.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210cal
Protein:
6 gg
Fat:
9 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
27 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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