Fusilli With Vegan Vodka Sauce Recipe By Tasty

FUSILLI WITH VEGAN VODKA SAUCE RECIPE BY TASTY

Steps:

• Cook the fusilli according to package directions. Save 1 cup of the pasta water. Set aside and rinse the pot.
• On medium heat, add the olive oil. Then, add the onion and cook until soft, stirring frequently. Add the garlic and cook until lightly browned, stirring constantly.
• Continue stirring constantly and add in the tomato paste, cooking until slightly darkened and fragrant.
• Add in a few tablespoons of the pasta water and stir until the mixture is slightly thinned; stir in the sugar, pepper and miso paste and turn the heat down low.
• Stir in the vodka and allow most of it evaporate before adding ½ cup of the alternative milk. Stir in the nutritional yeast and chili flakes before adding more pasta water to thin the sauce as necessary.
• Stir in the pasta and serve plain or with some vegan parmesan (e.g. VioLife) and more pepper!

BUTTER-POACHED SHRIMP AND ORZO RECIPE BY TASTY

Steps:

• Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn't separate.
• Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
• In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.
• Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.
• Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
• Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.
• Enjoy!

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO

Steps:

• Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
• Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
• Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.