Looking for a plant-based version of one of the best Italian dishes on the planet?
Check out this amazing vegan vodka pasta from chef Chloe Coscarelli.
Added bonus if its tweaked to work for loved ones with allergies or dietary restrictions, too.
We always need a little something that says amore!
on our holiday table, Coscarelli says.
And a splash of vodka in the sauce makes it just a little more fun and adult!
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We couldnt agree more.
Preheat oven to 350 degrees and lightly grease an oven-safe baking dish or skillet.
Bring a large pot of heavily salted water to a boil.
Add rigatoni and cook according to package directions.
Drain and return to pot.
Meanwhile, heat olive oil in a large deep-sided skillet over medium heat.
Add garlic, oregano, and red pepper and cook for about 1 minute.
Stir in tomatoes, salt, maple syrup, and vodka.
Bring to a simmer, stirring occasionally, and let cook for about 5 minutes.
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Carefully transfer tomato mixture to the pot of pasta and add coconut cream and basil.
Toss to coat pasta.
Layer half of the pasta prepared baking dish.
Layer half a bag of Daiya shreds on top.
Then layer the remaining half of pasta.
Top with remaining Daiya shreds.
Bake for 15 minutes or until top is melted and lightly browned.
Serve into bowls and top with freshly ground black pepper and basil.
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