Vegan Pumpkin Vodka Pasta

Vegan Pumpkin Vodka Pasta


⅓ c. Farmer Foodie Italian Herb Cashew Parm (plus more to top)

1 tbsp. Hot water

1 lb Penne pasta (gluten free optional)

1 tbsp. Extra virgin olive oil

1 Shallot (diced)

3 Cloves garlic (grated)

2 tbsp. Tomato paste

½ tsp. Red pepper flakes (optional for extra spice)

1 c. Pumpkin puree

¼ c. Vodka  (Titos to be gluten free)

2 tbsp. Vegan butter (No palm fruit/oil to be sustainable)

Salt and pepper (to taste)


  1. Mix 1/3 c. of Italian Herb Cashew Parm and 1 tbsp. of hot water with a fork until creamy and mostly smooth.
  2. Cook 1 lb. of pasta (gluten free optional) according to package directions in lightly salted water, reserving 1 c. pasta water when draining.
  3. Meanwhile, heat a medium deep skillet over medium heat and add 1 tbsp. of olive oil. Once heated, add the diced shallots and sauté until tender, about 5 minutes.
  4. Stir in the grated garlic and cook for another 2 minutes. Stir in 2 tbsp. of tomato paste, 1/2 tsp. of red pepper flakes (optional for extra spice), and 1 c. of pumpkin puree and sauté, bringing to a simmer for 3-5 minutes.
  5. Add 1/4 c. of vodka and cook, stirring occasionally, for 3-5 minutes. 
  6. Stir in the Italian Herb Cashew Parm mixed with water, 2 tbsp. of vegan butter, and ½ c. or so of pasta water. Simmer for a minute then taste and season with a pinch of salt and pepper if desired. 
  7. Add the penne and mix with the sauce, adding more pasta water if necessary.
  8. Serve hot with extra Italian Herb Cashew Parm to top. Enjoy!

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