An archive of plant-forward recipes for simple, delicious dishes. From our Den to yours.






  • 8 tbs olive oil
  • 2 tbs vegan butter
  • 3 garlic cloves grated ( using microplane )
  • crushed red pepper flakes
  • 6 tbs tomato paste
  • 2 cups homemade cashew cream ( 1.5 cups filtered water , 1 cup soaked cashew blended w/ sprinkle of salt )
  • 6 tbs vodka
  • 1 cup reserved pasta water
  • 1lb. rigatoni ( or other tube shaped pasta )
  • vegan parmesan for serving  




Bring a large pot of well salted water to a boil. Cook pasta al dente as directed on box.  Reserve 1 cup of pasta water for later. 

In a large skillet melt the vegan butter add crushed red pepper flakes cook until melted. Add olive oil, garlic and tomato paste, whisk to incorporate the tomato paste into the oil. Cook for a few minutes until fragrant. Place heat on low, whisk in 2 cups of homemade cashew milk cook for 5 more minutes. Add vodka and continue to cook for 5 more minutes to cook off the alcohol. Add ¼ of a cup of pasta water at a time till you have reached your desired consistency. Add cooked pasta to the sauce. Continuing to stir the pasta with the heat turned off for a minute to allow the pasta & sauce to meld. Season with salt. 

Tops with vegan parmesan ( I like the Violife block so you can freshly grate ) and more crushed red pepper.