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Vegan Cauliflower Vodka Pasta - Cook Republic #penneallavodka #veganpasta

VEGAN CAULIFLOWER VODKA PASTA


  • Author: Sneh
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner, Pasta, Mains
  • Cuisine: Italian, Vegetarian
  • Diet: Vegan

Description

A delicious new take on the classic Penne All Vodka recipe, this creamy Vegan Cauliflower Vodka Pasta is a tasty and easy weeknight dinner option for the whole family.


Ingredients

  • 300g rigatoni pasta (dry)
  • 3 tablespoons olive oil
  • 1 brown onion, finely chopped
  • ½ teaspoon red chilli flakes
  • 3 garlic cloves, minced
  • 300g cauliflower, thinly sliced or grated
  • 1 teaspoon sea salt flakes
  • Freshly ground black pepper
  • 150g preserved artichokes, drained and chopped
  • 80ml (1/3 cup) vodka
  • 4 tablespoon tomato paste or puree
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • ¾ cup soy milk or cream
  • ¼ cup reserved pasta water
  • 1 tablespoon miso paste
  • Fresh basil leaves, to serve

Instructions

  1. Bring a large pot of water (4-5 litres) to boil. Add a large pinch of salt to the water along with the dry pasta. Cook in the rapidly boiling water for 8-10 minutes. Reduce heat to low and simmer for a further 2 minutes until pasta is cooked but still firm (al dente). Drain all but some of the pasta water and set it aside.
  2. Heat oil in a large skillet on medium-high. Add the onion, chilli and garlic. Sauté for a minute or two until the onion starts to caramelize.
  3. Add the cauliflower, salt and pepper. Increase heat to high and sauté tossing constantly for 6-8 minutes until cauliflower is starting to caramelize. Add artichoke and mix well. Add the vodka to deglaze the pan and loosen all the caramelized, charred bits. Cook for another 2 minutes.
  4. Reduce heat to medium. Add tomato paste, thyme and oregano. Mix well and cook for 5-6 minutes until the sauce is heated through and cauliflower is cooked.
  5. Drain the pasta completely (but save ¼ cup of pasta water) and add to the skillet with the cauliflower sauce. Add the soy milk (or cream) and reserved pasta water. Mix well and slow simmer for 2 minutes until heated through. Stir through the miso paste.
  6. Garnish with basil leaves and serve hot.
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