One of the things I like best about being vegan is vodka. Vodka is vegan, often made from my favorite food the potato, and it makes an awesome pink sauce! This is a great, quick meal for when you’re very busy packing to move to Montreal and have already packed away all of your good kitchen gadgets! This is how we made it:
8 oz brown rice penne (or your favorite gluten free pasta)
½ cup raw cashews
½ cup water
¼ cup vodka
2 tbsp nutritional yeast
2 clove garlic
1 tsp salt
Few grinds black pepper
Pinch of red pepper flakes
½ package of mushrooms, stems removed and quartered
¼ cup of peas
½ bunch of spinach, chopped
Cook pasta according to package instructions
Meanwhile, add the cashews, water, vodka, nutritional yeast, canned tomatoes, garlic, salt, and black pepper to a high powered blender. Blend until smooth and set aside.
Next, saute the mushrooms in a small skillet over medium heat in a small amount of oil.
Cook for a few minutes and then add the peas and cook for a few minutes more. Add the spinach, season with salt and pepper, and remove from heat once the spinach starts to wilt.
Drain your pasta and then return it to the pan. Add your sauce from the blender and cook for about five minutes or until it starts to thicken. Add in the red pepper flakes and veggies, and give it a stir. Serve with wine or more vodka and eat up!