You’ve heard of penne alla vodka- well, this is its distant and slightly quirky cousin: parnsip alla vodka. You might be hesitant about making this pasta alternative, but you will quickly see just how delicious the parsnip can be. So, don’t be shy…twirl your fork into these thick fettuccine-like parsnip noodles coated with creamy vodka sauce. This dish is dairy-free, vegan, grain- free, and gluten-free, not to mention it doesn’t skimp on flavor. Find the recipe below, and don’t forget to tag #vibrantandpure and show me your beautiful renditions.
- 1/2 cup of soaked cashews
- 2 medium sized roma tomatoes (diced)
- 1 13 oz can of diced tomatoes (get organic/bpa free can if possible)
- 1 tbsp tomato paste
- 1/2-3/4 cup coconut milk
- pinch of sea salt
- handful of basil leaves
- 1 tsp black pepper
- 3 garlic cloves (minced)
- 1 small onion
- bunch of fresh parsley (finely chopped)
- 1/2 cup vodka
- 1/4 cup olive oil
- 4 large parsnips
To start off, you will create your parsnip noodles. Using a regular vegetable peeler, take off the first layer (similar to peeling a carrot). From there, you will start using your peel to create thick ribbon like ‘noodles’. Peel as many ribbon noodles as you can and set aside.
For the sauce, in a medium to large sized pot, heat olive oil and add onion and garlic until softened/translucent. Next, add tomatoes (both fresh and canned), tomato paste, coconut milk, chopped basil, salt, pepper, and vodka and let simmer for about 20 minutes until all is combined. Let the mixture in the pot cool and then add to blender or food processor with your soaked cashews (don’t wash your sauce pot just yet! Set it aside). Blend together until you have a creamy light orange colored vodka sauce.
Finally, pour the sauce back into the pot and add in your parsnip noodles. Let cook covered for about 15 minutes or until the parsnip is somewhat softened.Toss with finely chopped parsley and a drizzle of olive oil. Enjoy!