Creamy Vegan Pasta with Vodka Sauce

Dear Turkey,

If you're not vegan

You can put cheese on it, but

It's great by itself

Creamy Vegan Pasta with Vodka Sauce

(serves 3-4, adapted from here)

Ingredients:

- 3 T olive oil

- 1 onion, cut up

- 1/2 t red pepper flakes

- salt to taste

- 1 t dried oregano

- 4 cloves garlic, jarred is fine

- 2 small carrots, cut up

- 1/2 c vodka

- 1 28-oz can San Marzano tomatoes

- 1/2 c chickpeas, rinsed and drained

- 1/2 c coconut cream

- 8-12 oz pasta, cooked al dente

- for toppings: parm, nutritional yeast if you're vegan, fresh herbs

Instructions:

- Heat the oil, onion, carrots, garlic, and spices, and cook 5-10 minutes, stirring, until everything starts to get nice and brown and caramelized. 

- Add vodka and cook down 3-5 minutes. 

- Add tomatoes and chickpeas and simmer until veggies are tender, stirring occasionally, about 20 minutes. 

- Blend with an immersion blender and stir in the coconut cream. Season to taste. If the vodka taste is too strong, cook it down a bit more. Ladle over pasta and top with garnishes.

- I served this with my Olive Garden breadsticks hack and a new Olive Garden salad hack. 

Enjoy,

Tofu