For the full recipe visit: https://www.plantbaes.com/post/gigi-hadid-spicy-vodka-pasta /// Recipes For all of our recipes, visit: …
For the full recipe visit: https://www.plantbaes.com/post/gigi-hadid-spicy-vodka-pasta /// Recipes For all of our recipes, visit: …
© 2021 OlyaBrand
Thanks for watching! Here's the recipe:
(Serves 4)
Ingredients:
– 2 tbsp extra virgin olive oil
– 1 tbsp chilli flakes (that’s pretty spicy, start with less if you prefer)
– 3 garlic cloves
– 2 shallots
– 2 tbsp vodka (optional)
– ½ cup tomato paste
– 400g Orecchiette pasta
– 2 tbsp vegan butter
– 1 handful basil leaves
– Salt and pepper to taste
– ½ cup pasta water
– ¼ cup vegan parmesan (optional)
Cashew cream:
– ½ cup cashew
– 1.5 cup soy milk
– ¼ cup nutritional yeast
Instructions:
1. Soak the cashews in boiling water for at least 30 minutes. Drain the water and add the cashews to the blender. Add the soy milk and nutritional yeast. Blend until perfectly smooth.
2. Cook the pasta according to the packet instructions.
3. Finely mince the garlic and shallots.
4. To a pan on low heat, add the olive oil, shallots, garlic, chilli flakes and cook for 2 minutes stirring consistently (they can burn easily so keep an eye on it).
5. Add the tomato paste, cook for 2 minutes, stirring frequently.
6. Deglaze the pot with the vodka.
7. Stir in the cashew cream and stir well.
8. Add the pasta to the pot and ½ cup of the pasta water. Stir well, add salt and pepper, the butter, and stir until melted.
9. Stir in the chopped basil leaves and vegan parmesan if using. Enjoy 🤍