Nutritional Wisdom with Carly Pollack

Penne a la Vodka

Kris Carr
Penne a la Vodka Penne a la Vodka

1 cup brown rice penne pasta, cooked according to package directions
1/2 jar pasta sauce
2 cloves garlic, minced
1/2 cup frozen or fresh peas
1 tbsp capers
1/4 cup cashews, soaked
2 cups broccoli florets
sea salt, to taste
black pepper, to taste
2 tbsp vodka

Bring water to a boil (enough to cover the pasta) and add a dash of salt to keep the pasta from sticking. Once the water is bubbling, add the pasta and cook according to package directions. To make the sauce, use your favorite jarred pasta sauce as the base. Pour into a saucepan and add the garlic, peas, capers, broccoli, olive oil, and vodka. In a high-speed blender, blend the cashews and 1/2 cup water until they are creamy. Add more of less water until desired consistency is reached. Pour the cashew cream into the sauce and blend. Cook on medium to low heat for about 15 minutes. Combine and sauce and pasta and serve.

2 Servings

Recipe Credit