vegan vodka pasta {get your drink on}

so, i love vodka pasta. no, really. i L.O.V.E vodka pasta. i mean we're already picking a venue and decided on a dj kinda lourve. mmm. during my 3 years as a vegetarian, it was the only thing i would ever order going out for italian. i mean, i would always say i'd order something else.. but no, me and vodka pasta could not be parted. when going vegan, other than spreading the vegan love, one of my missions is to find a vegan vodka pasta that will put all the restaurant vodka pastas to shame. here's mission #1. This serves 4 people.

 What you need:
1 tbsp extra virgin olive oil
1 tbsp earth balance 
2 minced garlic cloves
2 minced shallots
1 cup vodka
1 cup vegetable stock
1 can crushed tomatoes (26 oz)
Red Pepper Flakes / Salt / To Taste
1 Box Penne Pasta
3/4 Cup Vegan Heavy Cream (1/4 cup Silken Tofu & 2/4 cup Unsweetened Almond Milk)
15 Basil Leaves (Torn)
French Bread for Dipping in Sauce (Most French Breads are vegan, but double check the label!)


What you do:
1. Heat olive oil, butter, garlic cloves, and shallots in a sauce pan for 5 minutes.
2. Add vodka. Heat for 4 minutes.
3. Add vegetable stock, tomatoes, red pepper flakes, and salt.
4. Bring to boil. Then keep at a simmer.
5. Add tofu and almond milk.
6. Cook pasta in separate pan in salted water until al dente.
7. Add Basil Leaves to Sauce.

8. In separate pan add 3 ladles of sauce and a few scoops of pasta and mix together with a tablespoon of olive oil.

9. Serve with french bread.
10. Enjoy!

RATING: 6 OUT OF 10. This was a good pasta sauce... but it didn't taste like any vodka sauce that I've enjoyed at any restaurant. Therefore, I'm still on a mission to find a great vegan alternative!

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