Ingredients:
1 lb Paccheri Pasta
1 tbsp Olive Oil
1 Shallot, diced
4 Garlic Cloves, minced
1/2 cup Tomato Paste
¼ cup Pasta Water
1 cup Coconut Cream
1/2 tbsp Red Pepper Flakes, adjust to preference
1 tsp Salt, adjust to preference
1/2 tsp Fresh Ground Pepper, adjust to preference
2 tbsp Vegan Butter
1/2 cup Vegan Parmesan Cheese
Fresh Basil, chopped for topping
Instructions:
1. Cook shell pasta according to package directions or al dente. Reserve one cup of pasta water before draining.
2. Meanwhile, heat olive oil in a saucepan on the stove over medium heat.
3. Once warm, add shallot and sauté for two minutes.
4. Add garlic and sauté for another minute.
5. Add tomato paste and stir to combine. Cook for another minute.
6. Pour in vodka. Stir to combine with mixture. Reduce by half.
7. Add coconut cream. Stir well. Once simmering, turn down the heat slightly.
8. Add red pepper flakes, salt, and pepper. Stir frequently until spicy vodka sauce thickens. A couple minutes or so.
9. Add drained shell pasta to saucepan.
10. Add butter, reserved pasta water and stir until everything is well combined and saucy.
11. Add Parmesan and stir until melted and combined.
12. Top with fresh basil and serve. Enjoy!
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