alla vodka pasta

Pumpkin alla Vodka Pasta with golden mushrooms and ribbons of kale tossed in vegan vodka sauce. This healthy weeknight pasta recipe is perfect for easy fall dinners, and sure to become a family favorite.

Pumpkin alla Vodka Pasta

Tbsp. extra-virgin olive oil

cremini mushrooms (sliced)

onion

tomato paste

garlic

red pepper flakes

nutmeg

vodka

pumpkin puree

canned full-fat coconut milk or heavy cream

kosher salt, divided

dry rigatoni pasta

lacinato kale (stemmed and chopped) ((sub 4 cups fresh baby spinach))

thyme leaves

Parmesan cheese

Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a Dutch oven or large high-sided skillet over medium heat. Add mushrooms and onion; cook until softened, about 8 minutes. Season with 1/2 tsp. salt.

Add tomato paste, garlic, red pepper flakes, and nutmeg; mix to combine. Cook until the tomato paste caramelizes and turns brick red, about 3 minutes.Add vodka to deglaze the pan, stirring to scrape up browned bits. Cook 3 to 5 minutes to allow some of the alcohol to evaporate. Stir in pumpkin puree, coconut milk (or heavy cream), remaining 1/2 tsp. salt, and a few grinds of black pepper; reduce heat to low.

Once pasta water is boiling, add rigatoni and cook until almost al dente. Add kale during final minute of cooking. (Note: if you&#39;re using spinach, add it to the vodka sauce rather than the boiling pasta water. Spinach needs much less heat and cooking time.)

Use a slotted spoon to transfer cooked pasta and kale to the pan with vodka sauce. (Or, reserve 1 cup pasta cooking water, and drain pasta and kale.)Stir in pasta cooking water in 1/2 cup increments until the sauce turns smooth and glossy and coats pasta (I use 1 cup total). Stir in fresh thyme leaves and garnish with Parmesan, if desired.

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Pumpkin alla Vodka Pasta

The most viewed alla vodka pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine