Recently I was craving my two favorite pasta sauces… Vodka Sauce & Bolognese. I REALLY couldn’t decide between the two, so decided to combine them both! Y’all. Let me tell you how freaking amazing it actually is, you’ll never want another pasta sauce ever again! Its rich, creamy, meaty, and so dang delicious I could eat it alone like soup. It’s a super easy recipe and is totally customizable as well! I added arugula in with my pasta & sauce, but you can add some zucchini, spinach, kale, really whatever veggies you’d like too!
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Let’s start with the “hardest part”, the sauce. In a pot over medium heat, add some olive oil, diced onions, and minced garlic. Once it’s translucent and fragrant, add in your vegan ground beef. I used The Abbot’s Butcher Ground Beef, but any vegan beefy crumbles will work! While thats cooking down, you can make your cashew cream. Add your cashews, water, garlic, plain cashew yogurt, and salt to a blender and blend until you’ve reached a “heavy cream” consistency. You don’t want it to be too thin! Once your ground beef is browned, add in your marinara sauce & cashew cream to your desired amount (some people like it more creamy, some like it less… I added about 1/3 cup of cashew cream to the sauce).
While your sauce simmers away, cook your rigatoni (or any pasta) according to package instructions & drain. Toss it in with the sauce, and mix in some fresh basil & arugula right before serving! I like to top mine with vegan parmesan cheese & crushed red pepper flakes, but you can top it with whatever you’d like!
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Vodka Sauce Bolognese
This hybrid between penne alla vodka & beef bolognese is the perfect weeknight meal, & is sure to satisfy your Italian cravings.
- 1-1 1/2 jar(s) marinara sauce
- 1 cup raw cashews
- 1/2-3/4 cup filtered water
- 3 tbsp plain unsweetened cashew yogurt
- 4 cloves garlic
- 1 package Abbot's Butcher ground beef or any vegan beef crumble
- 1/2 yellow onion diced
- 1/4 cup fresh basil
- 1 cup arugula
- 1 pound rigatoni *if you use gluten free pasta, this whole dish will be gluten free
- vegan parmesan
- 1 tsp crushed red pepper flakes
- 4 tbsp olive oil
- salt & pepper to taste
In a pot over medium heat, add your olive oil, diced onion, and 2 garlic cloves (minced). Once translucent and fragrant, add your beef, and cook until browned.
Add your marinara sauce into your pot and stir to combine. Bring to a boil.
While your sauce is cooking, add your cashews, water, 2 cloves of garlic, cashew yogurt, and salt to taste into a blender and blend until completely smooth. You want this the consistency of a thick heavy cream, not super thin like milk.
Add about 1/4-1/2 cup of cashew cream to your sauce (depending on how creamy you like it. I added 1/3 cup), and stir to combine. Season with salt & pepper to taste, and then stir in your crushed red pepper flakes. Reduce to a simmer and keep covered until ready to serve.
Cook your pasta according to package instructions, and then mix with the sauce. Add in your fresh basil (chopped) & arugula, and top with vegan parmesan while serving.