Penne with Spicy Vodka Tomato Cream Sauce

Total time: 25 minutes

Serves: 4

Ingredients:

• 1 box Explore Cuisine Red Lentil Penne
• 1/4 cup olive oil
• 1 tsp. minced garlic
• ¼ cup green onion chopped
• ¼ cup tomato paste
• ½ cup vegan cashew cream cheese
• 1/4 cup Sproud Plant-Based Milk
• 1 Tbsp. organic vodka
• 1 tsp. red pepper flakes
• Salt and pepper to taste
• 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
• ¼ cup dairy-free parmesan-style cheese
• Basil chopped

Instructions:

1. Cook pasta according to package directions. Reserve ¼ of pasta water before draining.
   
    
2. In large saucepan over medium heat, heat olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until color darkens.
3. Stir in cashew cream cheese and plant-based milk.
4. Add vodka. Bring sauce to a slow simmer and allow to bubble for 6-8 minutes, stirring occasionally.
5. Add red pepper flakes, salt and pepper to taste and desired heat level. Add coconut oil and stir over medium heat until melted and sauce is creamy. Remove from heat.
6. Add pasta and reserved pasta water to sauce. Stir in dairy-free parmesan cheese. Adjust salt and pepper to taste.
7. To serve, top with dairy-free parmesan cheese and basil.