- 3 tbsp olive oil
- 1 yellow onion, diced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 4 garlic cloves, smashed
- 1/2 cup carrots, peeled and diced
- 1/2 cup vodka
- 1, 28 oz. can of crushed San Marzano tomatoes
- 1/2 cup chickpeas
- 1/2 cup coconut cream
- 8oz rotini pasta (I used this brand.)
- fresh herbs (I used a mixture of oregano, basil, and parsley)
- toasted pine nuts
- sliced cherry tomatoes
- sprinkles of hemp hearts and nutritional yeast (can blend the two together for hempseed “parmesan”)
- In a large saucepan (or dutch oven) heat the olive oil, onions, garlic, carrots, red pepper flakes, salt, and oregano over medium-low heat until the onions begin to caramelize.
- Add the vodka and allow it to cook down for about 2-3 minutes.
- Then add the tomatoes and chickpeas, and simmer the vodka sauce for 20 minutes.
- While the sauce is simmering, bring a pot of salted water to a boil, and cook the pasta according to the package instructions. Once cooked al dente, drain the pasta and set aside.
- Returning to the vodka sauce, turn off the heat and use an immersion blender to puree the sauce until smooth. No immersion blender? No problem! Allow the sauce to cool a bit before transferring to a high-speed blender. Blend the sauce until smooth and transfer back to the saucepan. Once sauce is pureed, stir in the coconut cream. (If desired, gently warm the sauce back up a bit.)
- Spoon the vodka sauce over plated pasta or gently fold the pasta and sauce together, then plate (depending on how saucy you like it!).
- Top with fresh herbs, pine nuts, sliced tomatoes, hemp hearts and nutritional yeast as desired. Enjoy!