Penne alla Vodka is ultimate dish for pasta enthusiasts. The Greek yogurt provides an unexpected twist to this classic creamy dish, and it's kinder to the waistline than its alluring but evil cousin, heavy cream. Bonus points if you "harvest" your own basil from a windowsill plant.
Ingredients
8 oz whole wheat penne pasta
1 clove minced garlic
1/2 tablespoon vegan butter
1/2 tablespoon olive oil
2 cups marinara sauce
1/4 cup vodka
1/2 cup vegan parmesan cheese
7 oz Greek-style vegan yogurt
1/2 cup fresh chopped basil
pinch of red pepper flakes
salt
black pepper
Directions
Bring a large pot of salted water to a boil and cook the penne pasta as directed until it reaches your desired consistency. Reserve 1/4 cup of the cooking water and then drain the pasta. While the pasta is cooking, heat the butter and olive oil in a saucepan and saute the minced garlic for about 30 seconds. Remove from heat and add in the vodka, crushed red pepper and marinara sauce. Return the pan to heat and and bring the sauce to a simmer. Continue to cook for about a few minutes, stirring frequently. Remove from heat. Add the yogurt into a mixing bowl and slowly add in the sauce about 1/2 cup at a time until smooth. Toss in the drained penne and a little bit of the reserved cooking water. Add in the chopped basil and season with salt and pepper to taste. Top with freshly grated parmesan. Enjoy!
Ingredients
8 oz whole wheat penne pasta
1 clove minced garlic
1/2 tablespoon vegan butter
1/2 tablespoon olive oil
2 cups marinara sauce
1/4 cup vodka
1/2 cup vegan parmesan cheese
7 oz Greek-style vegan yogurt
1/2 cup fresh chopped basil
pinch of red pepper flakes
salt
black pepper
Directions
Bring a large pot of salted water to a boil and cook the penne pasta as directed until it reaches your desired consistency. Reserve 1/4 cup of the cooking water and then drain the pasta. While the pasta is cooking, heat the butter and olive oil in a saucepan and saute the minced garlic for about 30 seconds. Remove from heat and add in the vodka, crushed red pepper and marinara sauce. Return the pan to heat and and bring the sauce to a simmer. Continue to cook for about a few minutes, stirring frequently. Remove from heat. Add the yogurt into a mixing bowl and slowly add in the sauce about 1/2 cup at a time until smooth. Toss in the drained penne and a little bit of the reserved cooking water. Add in the chopped basil and season with salt and pepper to taste. Top with freshly grated parmesan. Enjoy!