Pasta Alla No Vodka with Dairy-Free Sauce & Chickpea Pasta
My ✨Pasta Alla No Vodka with Dairy-Free Sauce & Chickpea Pasta✨uses only a handful of ingredients not already in your pantry. The dairy-free no-vodka sauce & protein & fiber-ful chickpea pasta is a healthier Italian-style alternative to traditional pasta dishes.
Ingredients
- 3 tbsp olive oil can sub for vegetable stock
- 1 medium sweet onion diced
- 4 cloves garlic minced
- ¼ tsp red pepper flakes
- 28 oz can whole San Marzano tomatoes
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp sea salt
- ½ tsp cracked black pepper
- ¼ cup fresh basil chopped
- ½ cup coconut cream this is the thick cream on top of canned coconut milk – see post for substitutions if allergic like vegan yogurt
- ½ cup grated vegan Parmesan cheese we like Violife – see most for subs if allergic
- 16 oz chickpea pasta if making penne alla vodka
Instructions
- In a large saute pan, heat olive oil over medium heat.
- Add in onions and garlic and cook about 3-4 minutes to soften and become fragrant.
- Add red pepper flakes and cook for 1 more minute.
- Add in can of San Marzano tomatoes. Mix it together and cook about for 5-7 minutes until gently reduced, stirring occasionally.
- Add in your tomato paste, balsamic vinegar, salt, and black pepper and stir it all together well.
- Turn the heat down to low/simmer and partly cover for 20 minutes until reduced by half, stirring every few mins.
- If making penne alla no vodka, While that's cooking, bring a pot of water to a boil. Salt the water and cook the pasta according to the package directions. When done, drain and set aside.
- After the sauce has cooked for 20 minutes, carefully add it to a blender or food processor, add basil and purée until smooth.
- After it's smooth, add the sauce back into the pan and stir in coconut cream. Cook until warmed through.
- Stir in parmesan cheese and cooked pasta if adding. Toss to combine.
- Serve or store in air tight container in the fridge for up to a week. Enjoy!