Mushroom Alla Vodka Sauce
This "Mushroom Alla Vodka Sauce" is a plant-based version of a beloved classic, delivering a deeply savory and satisfying experience. The vodka adds a subtle complexity, while the nutritional yeast creates a rich, "cheesy" flavor that works perfectly with the earthiness of the mushrooms and cauliflower. The use of ruffled lasagna noodles, broken into smaller pieces, gives the dish a unique, rustic texture, making it a comforting and visually appealing meal.
Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Special Equipment: A large stockpot for the sauce and pasta, kitchen towels for mushrooms.
Ingredients
One 29 oz large can of tomato sauce
One 16 oz package of lasagna noodles
3 cloves of minced garlic
1 package of baby Bella mushrooms, wiped clean with a kitchen towel
2 cups of diced fresh cauliflower or defrosted frozen cauliflower
¼ cup of vodka
¾ cup of plant-based heavy cream
A handful of fresh basil and oregano
Olive oil
Dried Italian seasoning, garlic powder, sea salt, 2 pinches of red pepper chili flakes, nutritional yeast
Directions
Prepare the Sauce: Bring a large stockpot to medium-low heat. Once hot, add a drizzle of olive oil, followed by the minced garlic. As soon as the garlic begins to lightly brown, add the chopped mushrooms and cauliflower.
Sauté and Season: Season the vegetables well with dried Italian seasoning, garlic powder, sea salt, and the two pinches of red pepper chili flakes. Continue to cook until the veggies start to soften.
Add Tomato Sauce and Herbs: Lower the heat and add the tomato sauce. Season again with garlic powder and dried Italian seasoning, and stir in your fresh basil and oregano.
Create the "Cheesy" Flavor: Stir in ½ cup of nutritional yeast. This is the secret to a cheesy flavor! Cook the sauce on low for 15 minutes, then taste and adjust the seasoning as needed.
Cook the Pasta: While the sauce is simmering, bring a separate pot of water to a boil and break the lasagna noodles into smaller, macaroni-sized pieces. Cook the pasta according to the box instructions.
Finish and Serve: Once the pasta is cooked, drain it and toss with a drizzle of olive oil to prevent sticking. Combine the pasta with the finished sauce, or serve the sauce over the pasta. Garnish with a fresh sprig of basil.
