Creamy Pink Pasta

 This recipe is a take on the well-known penne vodka dish! This plant based version will shock your taste buds! 


  • 12 ounces of gluten free penne pasta
  • Water for boiling pasta
  • 1/2 Tablespoon salt (for pasta water)
  • 3/4 cups raw cashews
  • 1 cup diced yellow onion
  • 2 Tablespoons olive oil
  • 4-5 cloves garlic, minced
  • 1 can crushed tomatoes 
  • 1/;2 teaspoon red pepper flakes
  • 1 1/2 Tablespoons tomato paste
  • 3/4 teaspoon salt
  • 1 1/2 Tablespoons nutritional yeast
  • 1 cup water (for soaking)


  1. Add the cashews into a large bowl, cover them with water and let soak.
  2. Bring a pot of water to boil on the stovetop, add the salt.
  3. Heat a large skillet over medium heat then add the olive oil and onions. Cook until they are tender, about 4-5 minutes. Add in the garlic and red pepper flakes.
  4. Add in the crushed tomatoes. tomato paste, and salt, then bring that to a simmer. Reduce the heat to low and cover, simmer for 10 minutes.
  5. Add the pasta into the boiling pasta water. Follow the directions on the package of pasta you are using. Reserve 1/2 cup of pasta water and drain pasta.
  6. Drain the cashews and add them into a blender along with the nutritional yeast and 1 cup of water. Blend until smooth.
  7. Add in the cashew mixture to the pink sauce and stir. Add in the reserved pasta water and mix.
  8. Add in the cooked pasta and stir until evenly coated in the sauce.
  9. Serve and enjoy!
  10. Leftovers can stay in the fridge for up to 4 days, the sauce can be frozen for up to a month!