Name: Vegan Pumpkin Alla Vodka Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups dry small shape pasta (I used these mini lasagna type pasta); 3 tbsp vegan butter or olive oil; 1 shallot, minced; 2 cloves garlic, minced; 1/4 cup tomato paste; 3 tbsp vodka; generous pinch of salt; 1/2-1 cup coconut milk (add more as needed to thin it out); 1/2 tsp chilli flakes; 1/2 cup pumpkin puree; fresh basil for garnish

Ingredients

2 cups dry small shape pasta (I used these mini lasagna type pasta)
3 tbsp vegan butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1/4 cup tomato paste
3 tbsp vodka
generous pinch of salt
1/2–1 cup coconut milk (add more as needed to thin it out)
1/2 tsp chilli flakes
1/2 cup pumpkin puree
fresh basil for garnish

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Instructions

Boil pasta in salted water according to package directions. Drain and set aside.
In a large skillet, add the oil and heat on medium-high. Add the shallot and garlic and cook about 3 minutes, stirring frequently.
Reduce heat to medium. Add the tomato paste, salt, vodka, coconut milk, chilli flakes and pumpkin puree and simmer about 5 minutes until thickened slightly, adding splashed of coconut milk if it starts sticking or getting too thick.
Add pasta back to skillet and stir to combine. Heat on low-medium. Add fresh basil, if using. Serve and enjoy!

Prep Time: 5 minutes
Cook Time: 15 minutes