WATCH ME MAKE THIS DISH

Ingredients:

3-4 servings of pasta

2 tbsp of vegan butter

1 large shallot, diced

1/2 yellow onion, finely diced

3 garlic cloves, minced

1 tsp of red pepper flakes or 2 tsp of Calabrian chili paste (or more for extra spice)

2 tbsp of tomato paste

1/2 tsp of salt

2 tbsp of unflavored vodka (optional)

1 cup of original, unsweetened plant-milk

1/2- 3/4 cup of pasta water (or more for a thinner sauce)

3/4 - 1 cup of vegan Parmesan

1 tbsp of nutritional yeast (optional)

Salt + black pepper to taste

toppings: more vegan parmesan + fresh parsley

Directions:

Cook pasta according to packaging instructions. Be sure to salt the water

In a large pot, melt the vegan butter. Add in the onions and shallot. Cook until tender and fragrant, 1-2 minutes. Next, add the minced garlic, tomato paste, and 1/2 tsp salt. Cook for 2-3 minutes while stirring frequently. You will notice the tomato paste starts to stick to the bottom of the pot, but that's OK. In the next step, we will take care of that. Continue to stir

Next, add vodka and begin to scrape the tomato paste from the bottom of the pot

Now, add in the plant milk and stir. Let simmer, frequently stirring, for 3 minutes. Add in the pasta water 1/4 cup at a time. Stir and add more pasta water until the sauce is to desired thickness. I used about 3/4 of a cup for my pasta. Cover and let simmer for 5-10 minutes

Add the vegan parmesan and nutritional yeast. Stir until cheese is melted. Season with salt and pepper to taste.

Add in the cooked pasta.

Serve with fresh parsley and more vegan parmesan cheese w

Lastly, pat yourself on the back because you diddddd that!