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Linguine With Vodka Cream Sauce

Linguine With Vodka Cream Sauce Recipe

A plant-based pasta dinner that gets a creamy kick from soaked cashews.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
Print Recipe


  • 1 cup linguine, uncooked
  • 2 cups onions, chopped
  • 2 tbsp garlic, fresh, minced
  • 3 1/2 cups tomatoes, crushed
  • 1/2 cup vodka or vegetable broth, low-sodium
  • 1 cup cashews, soaked
  • 1 1/2 tbsp basil, fresh, chopped
  • Red pepper flakes, crushed, to taste


  1. Cook linguine according to directions on package.
  2. In a nonstick skillet over medium heat, sauté onions until golden brown, about 5 minutes, adding a drop or two of water as needed if sticking occurs.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add crushed tomatoes and cook until thick, about 8 minutes, stirring regularly.
  5. Add vodka or vegetable broth and cook until reduced by half, about 4 minutes.
  6. Remove from stove and place in blender with cashews and blend until smooth.
  7. Return sauce to skillet. Add basil and pasta and toss to coat. Serve hot.

Notes: Cashews should be soaked in water overnight. For a quicker method, boil them for 5-10 minutes. Drain water out before adding to the recipe.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.