Gluten-free pasta lovers are living in a Renaissance age—when it comes to noodles, that is. From spaghetti to fusilli, this Italian staple has been perfected with all kinds of alternate ingredients like beans, legumes (we’re looking at you, lentils!), and GF flours. So pull out your stock pot and get ready for a meal everyone around the table will love. A silky tomato sauce thickens up with soaked cashews, and the penne boasts 21g of protein per serving for a filling vegan weeknight dinner. Because of the nuts in this recipe, uncork a crisp, light-bodied red wine with lower tannins for the perfect pairing.
Red Lentil Penne Vodka
Yield: 2 servings
Active Time: 15 minutes
Total Time: 40 minutes
Add drained cashews and almond milk to a food processor; blend until smooth. Add oil to a large skillet over medium heat. Add onions and sauté for 5 to 7 minutes, until translucent. Add garlic and sauté until fragrant, about 1 minute more. Add vodka and reduce slightly, then stir in tomatoes, puréed cashews, salt, and pepper. Bring to a simmer, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally.
While the sauce simmers, cook pasta according to package directions; drain, reserving 1 cup pasta water. Add pasta to the pan with the sauce and toss to coat. If the sauce seems too thick, add ¼ cup of pasta water at a time, until the sauce easily coats the noodles. Toss and top with parsley and chili flakes (if using).
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...