GUILT FREE. GIMME. A few notes on this recipe — One of the biggest apprehensions I had about attempting veganism was losing my prized Sunday Suppers that I so look forward to after a long work week and hard workouts. Sunday Suppers have been my time to get creative in the kitchen or indulgent by trying new or favorite restaurants — usually with PASTA or PIZZA and wine. But why did I do this to myself time and time again, and wake up Monday feeling lethargic, as though pregnant from bloat, and generally miserable? Well, that’s easy, because I just told you— I love Sunday Suppers [food]. But still, something had to change, and given I’ve enjoyed how I’ve been feeling the last four weeks eliminating dairy and gluten, I decided I could marry my love of classic Italian homey food, what I know and love, with this new approach of vegan, more wholesome ingredients. SO DID I LIKE IT? hell. yes. This dish was incredible, delivering on the creaminess I was looking for, the texture of the pasta, and everything in between. THE BEST PART? How I felt on Monday. I absolutely ate a substantial amount of calories to really have myself a night, but when I woke up on Monday — my stomach was flat and I wasn’t in any pain or uncomfortable. Penne vodka for breakfast anyone?! JK. This isn’t to say I won’t enjoy a glutenous dairy filled Eggplant Parm in the future, but I know that I can eat as good without experiencing the painful Monday through experimentation. More to come!
HACKS:
1. SOAK YOUR CASHEWS 4-5 HOURS (4 HR MINIMUM) — Use raw cashews, not roasted!
2. Make sure to rinse cashews after soaking before blending to avoid grainy texture! I did not do this and mine was grainy, but still good :D
INGREDIENTS:
MAKE ME:
SOAK YOUR CASHEWS 4-5 HOURS (4 HR MINIMUM)
Rinse soaked cashews and drain — place in blender such as Vitamix.
Add evoo, lemon juice, garlic clove — begin to blend and slowly add in water to produce a creamy texture. Blend until creamy/texture of choice has been reached.
Bring three quarts of water to a boil and add pasta to cook once you’re feeling as though you have the sauce in a good place — the below takes around 15 minutes. GF pasta typically cooks in around 7. Make sure to vigorously stir pasta to get even consistency.
Warm a large frying or sauce pan — add the 2 tsp of evoo followed by chopped shallot. Cook shallot until translucent.
Add red pepper flakes and cook on medium heat — add tube of tomato paste, and vodka. Stirring well and combining together. Let the vodka cook off ~7 minutes, continually scraping the pan.
Stir in cream and add salt to liking.
Drain pasta and mix directly into sauce. Serve
Jovial GF pasta of choice — sadly they don’t have pipe rigate (like Carbone) so pick your favorite of this selection. Banza works too, but usually makes me bloated!
For the cashew cream:
1 cup soaked raw cashews (4-6 hours) - cover with water!
.5 cup water [for cream!]
2 tbsp evoo
2 tbsp lemon juice
1 garlic clove
For the sauce:
2 tsp evoo
1 shallot, minced
1 tbe tomato paste
1/4 C Tito’s vodka (gluten free!)
.5 tsp hot pepper flakes or more to taste
Garnishes:
Hot pepper flakes
Parsley
Drizzle of evoo
Nutritional yeast