Dairy Free Penne Alla Vodka

Preparation

1. Make the Cashew Cream Combine the cashews and warm water in a high-speed blender. Blend on high speed for 1–2 minutes, or until the mixture is completely smooth and creamy. If necessary, add additional water in small increments to achieve a thick cream consistency. Set the cashew cream aside.
2. Cook the Pasta Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
3. Sauté the Aromatics While the pasta is cooking, heat a large skillet over medium heat and add the olive oil. Add the shallot and garlic, then cook, stirring frequently, for approximately 3 minutes, or until softened and fragrant.
4. Stir in the Vodka Add the tomato paste to the skillet and sauté for an additional 2 minutes, stirring constantly. Pour in the vodka and continue stirring until the alcohol has mostly evaporated and the mixture is slightly thickened.
5. Mix the Pasta with the Sauce Add the drained pasta to the skillet with the sauce. Incorporate ½ cup of the prepared cashew cream, ½ cup of the reserved pasta water, and a generous pinch of salt and pepper. Stir thoroughly to coat the pasta evenly. If the sauce appears too thick, add more reserved pasta water, a little at a time, until the desired consistency is reached.
6. Taste and Serve Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve immediately while hot.