Absolutely Creamy and Delicious Parve Penne Vodka Sauce

Victoria Dwek May 26, 2025

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This recipe still has nuts (cashews), so I know it’s not suitable for all allergic kids, but I think it will still be helpful for many, whether over Shavuot, or other times when you want to serve dairy. Let’s say you have one dairy-sensitive or allergic child who feels like he’s missing out while everyone else is enjoying dairy foods. Or, let’s say you have a husband who really does not like milchigs, so you’re making all fleishig meals on Yom Tov, but your kids wish they could enjoy kid-friendly food. Then this is the recipe for you! It’s the perfect pareve penne vodka sauce, with all-natural ingredients and no creamer. And it’s yum! Even dairy-loving kids would not know the difference. If you want to include the vodka, add 1/4 cup at the same time you add the water.

40

2h 30m 6

Easy Vegetarian Pescatarian Vegan Parve

Contains: Tree nuts, Gluten, Wheat

Cook Mode Keep your screen awake while you cook

Ingredients

Absolutely Creamy and Delicious Parve Penne Vodka Sauce

1 cup cashews, soaked overnight
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3 tablespoons Tuscanini Tomato Paste
1 pound plum tomatoes, chopped
1/4 cup water
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 package prepared Tuscanini Pasta, for serving

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cashews healthier nuts pasta Penne Victoria Dwek vodka sauce

Directions

Do Ahead: Add the cashews to a cup and cover with water for at least two hours or overnight. The softer they get, the creamier your result will be.
Heat olive oil in a sauté pan or saucepan over medium-low heat (if you’ll be using an immersion blender instead of a regular blender, use a saucepan. If you’ll be transferring to a blender, use a sauté pan). Add onion and cook until soft, seven to eight minutes. Add garlic, tomato paste, and tomatoes. Add water and all seasonings. Bring to a simmer and let cook for eight to 10 minutes. I left it over a low fire to continue to let the tomatoes cook and develop flavors for another 20 minutes, but if you’re in a rush to get dinner done, you don’t have to.
Add mixture to a blender and blend until smooth. Add cashews and continue to blend, watching how the sauce turns from red to pink! The sauce can be made ahead and refrigerated or frozen. Serve over your pasta. (Use an immersion blender if you want to keep your sauce a little chunky, like in the photo.

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cashews healthier nuts pasta Penne Victoria Dwek vodka sauce

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Absolutely Creamy and Delicious Parve Penne Vodka Sauce

Victoria Dwek

Whisk by Ami Magazine

Recipe Description:

This recipe still has nuts (cashews), so I know it’s not suitable for all allergic kids, but I think it will still be helpful for many, whether over Shavuot, or other times when you want to serve dairy. Let’s say you have one dairy-sensitive or allergic child who feels like he’s missing out while everyone else is enjoying dairy foods. Or, let’s say you have a husband who really does not like milchigs, so you’re making all fleishig meals on Yom Tov, but your kids wish they could enjoy kid-friendly food. Then this is the recipe for you! It’s the perfect pareve penne vodka sauce, with all-natural ingredients and no creamer. And it’s yum! Even dairy-loving kids would not know the difference. If you want to include the vodka, add 1/4 cup at the same time you add the water.

Ingredients

Absolutely Creamy and Delicious Parve Penne Vodka Sauce

1 cup cashews, soaked overnight
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3 tablespoons Tuscanini Tomato Paste
1 pound plum tomatoes, chopped
1/4 cup water
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 package prepared Tuscanini Pasta, for serving

Directions

Step 1

Do Ahead: Add the cashews to a cup and cover with water for at least two hours or overnight. The softer they get, the creamier your result will be.
Heat olive oil in a sauté pan or saucepan over medium-low heat (if you’ll be using an immersion blender instead of a regular blender, use a saucepan. If you’ll be transferring to a blender, use a sauté pan). Add onion and cook until soft, seven to eight minutes. Add garlic, tomato paste, and tomatoes. Add water and all seasonings. Bring to a simmer and let cook for eight to 10 minutes. I left it over a low fire to continue to let the tomatoes cook and develop flavors for another 20 minutes, but if you’re in a rush to get dinner done, you don’t have to.
Add mixture to a blender and blend until smooth. Add cashews and continue to blend, watching how the sauce turns from red to pink! The sauce can be made ahead and refrigerated or frozen. Serve over your pasta. (Use an immersion blender if you want to keep your sauce a little chunky, like in the photo.