• 1 tablespoon Extra Virgin Olive Oil
  • 28 ounce can San Marzano Whole Tomatoes
  • 1/2 pound Baby Bella Mushrooms, quartered
  • 1 cup Vodka
  • 1/2 cup Vegan Cream Cheese
  • 1/4 cup Vegan Sour Cream
  • Salt and Pepper, to taste
  • 1 pound Pappardelle, cooked to al dente
  • Fresh Basil, julienned for garnish

Vegan Vodka Cream Sauce

 Method:

Heat olive oil in a large pan over medium high heat. Using your hands, crush whole tomatoes over pot. Add the mushrooms and cook for 5 minutes. Lower heat and slowly add vodka, let simmer for about 10 minutes. Stir in vegan cream cheese and vegan sour cream until fully incorporated. Simmer on low until the sauce has thickened, about 10 minutes. Spoon over the pasta and Mangia!

 

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