Ingredients:

2 tbsp Extra Virgin Olive Oil

2 cloves of garlic (sliced or roughly chopped)

1/3 cup white onion (diced)

3 oz. tomato paste

1/4 cup tomato sauce

1/4 cup vodka

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

1 1/2 tsp fresh thyme leaves

6-9 tbsp reserved pasta water

6.75 oz. (1/2 can) light unsweetened coconut milk

1 1/2 tsp freshly squeezed lemon juice

1 tbsp nutritional yeast

1/2 tsp salt (not including salt for pasta water)

1/4 tsp pepper

8 oz penne pasta

[Recipe serves 3 (or 2 very hungry people)]

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Instructions:

1. Heat the olive oil in a medium saucepan on low heat. Add the garlic and onions and sauté until they are lightly browned and fragrant.

2. Add tomato paste and tomato sauce to the pan and stir on a low simmer until a deep-red, even consistency sauce forms.

3. Bring a pot of water to a boil and add salt. Cook penne according to the instructions on the package.

4. Stir vodka into saucepan on medium-low heat and cook until the alcohol smell dissipates.

5. Add pepper and the fresh herbs.

6. Stir in a few tablespoons of pasta water.

7. Turn off the heat and transfer contents of saucepan to blender or food processor. Blend until smooth, adding 1-2 tablespoons of pasta water to help blend if needed.

Tip: Allow most of the steam to escape before closing the lid of the blender and open it slowly to prevent splatter of the hot liquid.

8. Pour the blended sauce back into the saucepan and turn the heat back on, bringing the sauce to a low simmer.

9. Add coconut milk, lemon juice, salt, and nutritional yeast. Stir until thoroughly combined. Let the sauce simmer for about 2 minutes.

10. Add the cooked penne to the saucepan and combine until the pasta is evenly coated in the sauce.

Optional: Toast some panko breadcrumbs in a small skillet until golden brown to use for topping.

Enjoy!

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