Healthy vegan deep pan pizza
This is too simple. Chewy, dense pasta tossed and coated with a silky, garlicky sauce that sticks to every pasta curve in all the right ways. Finished off with the basics-olive oil, salt, pepper, red pepper flakes – because sometimes (always) simple is best.
And That’s it! Thankyou and goodnight.
The sauce look like this:
- Garlic
- Olive oil
- Tomato Paste
- Vodka
- And the surprise ingredient: Coconut milk
I made so many versions of vodka pasta in January(I was on a real kick) – some with tomato paste, some with diced tomatoes, some with onion, some with garlic…. but ALL WITH HEAVY CREAM.
All that heavy cream started to get a little intense and regrettable, even for me. I wanted a way to make vodka pasta that didn’t feel like something so Enter: coconut milk.
Prep Time: 18 mins
Cooking Time: 28 mins
DESCRIPTION
A deliciously tasty, deep filled, truly italian styled pizza that everyone will fall in love with. Shhhh though, don't tell everyone! A truly delicious recipe to enjoy.
INGREDIENTS
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 6-ounce can tomato paste
- 1/4 cup vodka
- 1 14-ounce can full fat coconut milk
- 1 pound rotini (or any pasta, but rotini is fun)
- a little bit of reserved pasta water
- 1 teaspoons salt
- season to taste with more salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.
INSTRUCTIONS
- Heat the olive oil over low heat. Add the garlic, and sauce until fragrant.
- Add the tomato paste and stir until the tomato paste is a deep red color.
- Add the vodka - let it sizzle out. Add the coconut milk and salt. Let the mixture simmer a bit.
- Cook pasta according to package directions. Drain and toss with the sauce (and a little reserved pasta water to achieve desired consistency).
- Curl up with a bowl of this goodness and enjoy.
Nutritional Information
% Of Daily Allowance
Trans Fat
12g
10%
Sugar
3g
10%
