But let's be honest...this is basically penne alla vodka...
1 lb of your favorite pasta, preferably white pasta because whole wheat can cause bloating and gas in most people
3 tbsp olive oil
2-3 shallots, peeled and sliced in half
2-3 garlic cloves, peeled
1/2 C sun-dried tomato paste OR regular sun-dried tomato paste
2 tsp crushed red pepper
2 tbsp vodka
1 C non-dairy, unflavored, unsweetened milk
1/2 C vegan parmesan (NOTE: 1 C cashews, 3 tbsp nutritional yeast, 1/2 tsp garlic powder, and 1 tsp salt blended together. That's it!)
1 C spinach leaves
salt and pepper to taste
In a large pot over medium-low heat, add olive oil, and once hot, add shallots and garlic. Cook for about 5-10 minutes stirring frequently until the shallots and garlic are browned. Remove the shallots and garlic from the pot, reserving as much of the oil as possible.
Add sun-dried tomato paste and crushed red pepper flakes to the pot and raise the heat to medium-high. Cook for 1-2 minutes.
Add the vodka and cook for another 1 minute.
Slowly add the non-dairy milk to the tomato mixture until well combined.
Add in vegan parmesan and use a whisk if needed to break up any clumps in the sauce.
Once the sauce is smooth, add in cooked pasta, a splash of reserved pasta water, spinach, and basil. Toss to combine until the spinach is wilted down.
Serve with additional vegan parmesan and basil garnished on top. Bottoms up!