Vegan Penne alla Vodka

Ingredients

• ¼ cup Raw Cashews
• ¼ cup Vegetable Broth
• 1 can (15 oz) Crushed Tomatoes
• 1 tbsp Olive Oil
• ½ whole Shallots
• 5 cloves Garlic
• ¼ tsp Red Pepper Flakes
• ¼ cup Vodka
• 1 tbsp Tomato Paste
• ¼ cup Fresh Basil
• ¾ tsp Dried Oregano
• ¼ cup Nutritional Yeast
• 8 oz Penne Pasta

Instructions

1. Bring a small pot of water to a boil, remove from heat, and submerge the cashews. Soak for 20 minutes until softened, then drain. Meanwhile, bring a large pot of salted water to a boil for the pasta.
2. Transfer the soaked cashews to a blender with the vegetable broth and half of the crushed tomatoes. Blend on high until completely smooth and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the shallot and sauté for 2 minutes. Add the garlic and red pepper flakes and cook for 2 more minutes until fragrant and the shallot is translucent.
4. Pour in the vodka and cook for 1 minute to begin burning off the alcohol. Add the remaining crushed tomatoes, the cashew cream mixture, tomato paste, basil, and dried oregano. Bring to a low boil, then reduce to a simmer and cook uncovered for 15 minutes, stirring often, until the sauce thickens.
5. While the sauce simmers, cook the penne in the boiling salted water until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
6. Stir the nutritional yeast into the sauce. Season with salt and pepper to taste. Add reserved pasta water a splash at a time to reach a smooth, silky consistency.
7. Add the drained penne to the sauce and toss to coat. Serve immediately topped with additional fresh basil.