![]() ![]() – 1/3 cup grated Parmesan cheese (optional), plus more for servingġ. – 3 tbsp, salted butter (or olive oil if you want 100% dairy free) – 1 cup pasta cooking water (don’t forget to save it!) – 1 box pasta of your choice (I like penne or rigatoni for this) – 1 14oz can, cannellini beans, rinsed and drained – 3/4 cup basil pesto, homemade or store-bought (I used my favorite dairy-free pesto recipe) – 1 tsp, crushed red pepper flakes (optional, only if you want it spicy!) Her version is not dairy-free but looks incredible! Pesto Pasta alla Vodka This recipe was inspired by Half Baked Harvest’s Spicy Pesto Pasta Alla Vodka. For an even healthier twist, use Banza or another low-carb, protein-packed pasta. Timing-wise, I love that you can pop in store-bought pesto to save some time and get this dish on the table in 20-30 minutes. There is butter in this recipe but if you want to go full-on dairy, free you could substitute in more olive oil at the end. ![]() I can’t use coconut milk, unfortunately, because Anel is allergic to coconut, but if you want to skip the dairy, that could be another good option for this dish. Pasta alla vodka is usually made with heavy cream but I’ve been playing around with subbing in white beans blended with broth for lots of creamy recipes, like my pasta fagioli, and it does the trick 90% off the time. It’s creamy (without dairy), flavorful, and oh so satisfying. If you’re craving a comforting bowl of pasta but don’t have a lot of time to cook, this is a great weeknight recipe for you. ![]()
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