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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.

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.