This vegan penne a la vodka is made with caramelized roasted tomatoes and Ripple Half & Half Original for a rich and creamy dairy- free version.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
2 cups cherry tomatoes
3 tbsp olive oil
3 cloves garlic, thinly sliced
2 small shallots, thinly sliced
1 tsp salt, divided
1/4 tsp pepper
10 oz penne
2 cups Ripple Half & Half Original
1/4 cup vodka
3 tbsp cashew butter
2 tbsp tomato paste
1/4 cup finely chopped fresh basil
1.Preheat oven to 425F. In 9-inch square baking dish, toss together tomatoes, olive oil, garlic, shallots, 1/2 tsp salt and pepper. Bake for 12 to 15 minutes or until tomatoes start to blister and turn golden brown.
2.Meanwhile, cook pasta according to package directions; set aside.
3.In blender, combine roasted tomatoes, Ripple Half & Half Original, vodka, cashew butter, tomato paste and remaining salt until smooth. Transfer to large skillet; bring to boil. Reduce heat to medium.
4.Simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Add pasta, tossing to coat well. Stir in basil.
Tips: •Omit vodka for an alcohol-free tomato cream sauce. •Serve with vegan Parmesan cheese.
All @RippleFoods products are 100% vegan, high in protein and contain 0 cholesterol. You can find Ripple Milk and Ripple Half & Half at Whole Foods, Lucky’s Market & Target.