Once upon a time I shared away from pasta. I felt that it held no nutritional value and I just didn’t see the purpose. Today, I take a different approach to the diet and food in general. Food is meant to be enjoyed, and pasta actually serves as the perfect medium to pack on the veggies. Like everything else, it’s also about portions!
One of my favorite pasta sauces is the staple vodka sauce. I’m not sure if it’s the vodka, the color, flavor, or C all of the above, but I’ve always been a fan of this dish!
While this dish is typically heavy on the cream, you can easily sub out the traditional cream for a cashew cream and it’s a win win. For those who are also fans of this dish and fear that a vegan version just won’t deliver, I was too! However, you can absolutely create a perf vegan variety that packs the same great flavor through and through.
This recipe is perfection for countless reasons! It’s quick, easy, affordable, packs protein with the cashews making the dish more filling, packs a gorgeous color, is comprised of minimal ingredients, perf for any season, perf for entertaining, and perf for anyone who’s a fan of this staple dish, but not all the calories that come along with it!!
If you’re searching for a healthier alternative to the classic Penne All Vodka, you’re going to love this vegan version!!