Vodka Pasta Sauce (April 10, 2021)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 380.4
- Total Fat: 17.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,160.6 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 0.1 g
- Protein: 8.0 g
View full nutritional breakdown of Vodka Pasta Sauce (April 10, 2021) calories by ingredient
Introduction
could have been thicker; should have drained the diced tomatoes, maybe added some flour or starchrecipe also calls for 1 cup (8oz) of vodka, so didn't have enough of that could have been thicker; should have drained the diced tomatoes, maybe added some flour or starch
recipe also calls for 1 cup (8oz) of vodka, so didn't have enough of that
Number of Servings: 4
Ingredients
-
2 tsp Sea Salt (Kirkland; Fine Grain)
14 grams Garlic
135 gram(s) Raw Cashews (Yupik)
76 gram(s) Sweet Onion
1 tbsp Extra Virgin Olive Oil (Terra Delyssa)
6.02 oz Vodka (Alberta Pure)
1 cup Vegetable Broth [no salt added] (Campbell's)
669 gram(s) Tomato
Directions
Serving Size:�7
2 x 250g
2 x 200g
made 4 servings of 225g
1. Soak cashews for 4-8 hours.
2. Place the cashews and water (vegetable brother) into a food processor or blender. Blend unitl smooth, stopping to scrape down the sides of the pitcher or bowl as needed.
3. Heat the oil in a large pot over medium heat, When the oil is hot, add the onion. Sauté for about five minutes, until softened.
4. Add the garlic and continue to sauté for another minute, until very fragrant.
5. Stir in the crushed tomatoes, diced tomatoes and vodka. Bring the mixture to a simmer and reduce the heat to-medium low. Continue simmering for about fifteen minutes, until the sauce thickens a bit and the alcohol has cooked off.
6. Stir the cashew mixture into sauce and bring it back to a simmer, just for a minute, until heated throughout. Remove from heat and season with salt and pepper.
Serve over pasta of choice and garnish with fresh basil or parsley.
2 x 250g
2 x 200g
made 4 servings of 225g
1. Soak cashews for 4-8 hours.
2. Place the cashews and water (vegetable brother) into a food processor or blender. Blend unitl smooth, stopping to scrape down the sides of the pitcher or bowl as needed.
3. Heat the oil in a large pot over medium heat, When the oil is hot, add the onion. Sauté for about five minutes, until softened.
4. Add the garlic and continue to sauté for another minute, until very fragrant.
5. Stir in the crushed tomatoes, diced tomatoes and vodka. Bring the mixture to a simmer and reduce the heat to-medium low. Continue simmering for about fifteen minutes, until the sauce thickens a bit and the alcohol has cooked off.
6. Stir the cashew mixture into sauce and bring it back to a simmer, just for a minute, until heated throughout. Remove from heat and season with salt and pepper.
Serve over pasta of choice and garnish with fresh basil or parsley.