Short Cuts
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Soup Cuts
Olive Oil
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Vegan Vodka Pasta

Looking for a plant-based way to eat your favorites? We’ve got you! DaVinci Penne, made with 100% durum wheat semolina, is the perfect platform for soaking up each rich, creamy bite of this dish. Is it dinner time yet?!


8 oz of DaVinici Penne Rigate
1/4 cup of DaVinci Extra Virgin Olive Oil
2 tbsp of garlic
2/3 cups plus 1 tbsp of tomato paste
1 cup of full fat coconut cream (use the hard cream on top, not the liquid)
1/2 cup of vegan parmesan cheese
2 tbsp of vegan butter
1/4 tsp of salt
1/4 tsp of black pepper
1/2 tsp of crushed red pepper flakes
1/2 tbsp of fresh basil, diced
1/3 to 1/2 cup of reserved pasta water


Cook DaVinci Penne according to package. Once it is done cooking, collect 1/2 cup of pasta water, and set the pasta aside.
While the pasta is cooking, over medium heat, add the olive oil, garlic, and tomato paste. Whisk together and cook for 4 minutes. The tomato paste will turn brick red in color. Lower the temperature and add in the coconut cream (be sure to use the hard cream on the top, not the liquid). Whisk together until fully combined then allow to simmer for 2-3 minutes.
Add in the vegan parmesan, vegan butter, salt, black pepper, and crushed red pepper flakes and mix until combined. Add in the pasta water, starting with 1/3 cup, and mix. If you feel you want a thinner pasta sauce, add the additional water.
Add in the cooked DaVinici penne and toss in this sauce until the penne is fully coated. Option to garnish with additional crushed red pepper flakes, vegan parmesan cheese, or basil. Enjoy!

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