Overview
Time: 30 minutes
Dishes: medium pot, pot for pasta, immersion blender, stand or personal blender
Heads Up! Nut milk bag and almonds
Hello, hello Dear Readers!
This is a family favorite, for sure. It is a meatless, vegetarian and vegan dish. The creamy tomato sauce over a hearty pasta is pretty terrific and I would classify this as a comfort food.
I also classified this as easy, but there is a caveat: the nut milk must be made fresh. No processed milk will do this justice, or thicken. Freshly made nut milk thickens as it is heated and gives this sauce amazing body.
This is the nut milk bag I recommend
HERE. It is cotton and leaves all nut meal in the bag.
When you strain the milk, twist the top closed and strain right into the sauce (unless this is your very first time - then strain into a bowl to avoid burning yourself).
With the top twisted closed, start twisting more, as the bag starts releasing the milk. You can massage the bag so you don't tear it with all the pressure. Once you do this a few times, I promise it gets very easy and intuitive. Think: massage and twist.
And that right there is the most difficult part of the recipe. I used jarred pasta sauce here because it was more economical at the time. In essence, I doctored it. You can use pasta sauce already prepared, or use canned/jarred whole or diced tomatoes.
When using whole or diced tomatoes, you don't need a lid, but with sauce that is already blended, use a lid ajar, otherwise sauce will splatter everywhere.
Once the nut milk is added, you simmer it until it thickens. Well worth the forage into the skills of nut milking.
Enjoy!
Speedy Cooking Tips:
- Start the water for the pasta first. The water needs to boil and the pasta will take about 10 minutes to cook.
- Then start the sauce.
- While the sauce cooks, blend the nuts. Strain it into a bowl if this is your first time doing this; it'll avoid mishaps and give you plenty of time to learn to press milk through a bag.
Creamy Vodka Sauce Pasta
Makes 4 servings
easy
Serve with baked tofu and/or garlicky greens
1. Pasta: Cook the pasta in a medium pot of salted boiling water, until al dente. Drain the pasta:
12 ounces pasta (rigatoni is good)
2. Sauce: Add the ingredients to a medium pot and cook over medium heat, 15 minutes:
1 medium carrot, shredded
1 teaspoon dried oregano
1 teaspoon garlic powder
2 teaspoons dried basil
1 (28-ounce) can diced or whole tomatoes
1/2 cup vodka (optional)
3. Use an immersion blender to blend the Sauce.
4. Cream: Blend the nuts and water very well. Strain the Cream using a nut milk bag. Strain right into the Sauce. Compost the nut meal.
1/2 cup raw almonds
3/4 cups water
5. Return Sauce to a simmer to thicken, about 5 minutes, and adjust seasoning with salt and pepper.
6. Serve: Serve the Sauce with the Pasta.
© 2020 Copyright Zsu Dever. All rights reserved.
