Creamy Vodka Pasta

By Rose Aschebrock

Makes: 2 Servings

Ingredients:

¼ cup olive oil
1 large white onion
1 clove of garlic (or half a tbsp pre crushed)
Salt and pepper
½ cup of tomato paste
1 tsp red chili flakes (or 2 for medium spice, 3 for hot)
1 tbsp vodka (optional)
1 cup Nutty Oat Mylk or your favourite non-sweetened Mylk (make with double amount of paste for a more cream-like consistency)
Salt and pepper
200-300grams of pasta - shells work great
¼ cup parmesan cheese (you can use dairy free parmesan or cheddar)
1 tbsp butter (or olive oil for dairy free)
Garnish with basil

Instructions:

1. Prepare your pasta according to the ingredients - 200-300 grams is a good serving for two people
   
   
2. While the pasta is cooking, heat your pan until it is nice and hot. Add olive oil and finely dice onion.
   
   
3. Stir until the onion is soft and translucent, add the garlic.
   
   
4. Add tomato paste and red chilli flakes (1 tsp for mild, 2 for medium, 3 for spicyyyy), season with salt and pepper to taste.
   
   
5. Add vodka and allow it to completely evaporate (you will no longer smell it when stirring)
   
   
6. Prepare your Nutty Oat Mylk, when making it, double the amount of Nutty Oat Mylk paste (2tbsp of paste to 250ml of water) for a thicker, more cream-like consistency. Stir in 1 cup mylk into your vodka sauce
   
   
7. Once the pasta is ready, add this to the pan and really mix it into the sauce
   
   
8. Add cheese, dairy free cheese or skip this step if you would rather
   
   
9. Add butter or olive oil for dairy free option and mix until lovely and creamy
   
   
10. Garnish with basil.