GIGI HADID SPICY VODKA PASTA

Name: GIGI HADID SPICY VODKA PASTA
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 tbsp chilli flakes (that’s pretty spicy, start with less if you prefer); 3 garlic cloves; 2 shallots; 2 tbsp vodka (optional); ½ cup tomato paste; 400g Orecchiette pasta; 2 tbsp vegan butter; 1 handful of basil leaves; Salt and pepper to taste; ½ cup pasta water; ¼ cup vegan parmesan (optional); ½ cup cashew; 1.5 cups soy milk; ¼ cup nutritional yeast

9 steps

Prep:5minCook:15min

The spicy vodka pasta shared by Gigi Hadid is one of the most viral recipes out there. In her version, she uses heavy cream, which we’ve swapped for our homemade cashew cream. It is delicious and super easy to make! Our take ✨ this pasta recipe is so tasty, I can see why everyone is obsessed with it! It’s creamy and super comforting. We’ve already made it a few times since tasting it. This pasta is super spicy, which I love, but you might want to start with half the chilli flakes and build up from there. Vodka is optional if you don’t have it on hand. To make it more nourishing, I like to serve it with a side of grilled broccoli with lemon and chopped almonds (my go-to pasta side!). If you’re looking to bump your protein intake, you can add some silken tofu to the cashew cream and blend it together (promise you won’t taste it!). Would you like to see our super easy homemade parmesan recipe?

Updated at: Thu, 17 Aug 2023 07:38:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories686.9 kcal (34%)

Total Fat27.6 g (39%)

Carbs89.9 g (35%)

Sugars8.3 g (9%)

Protein25.4 g (51%)

Sodium271.6 mg (14%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspextra virgin olive oil

1 Tbspchilli flakes

that’s pretty spicy, start with less if you prefer

3garlic cloves

2shallots

2 Tbspvodka

optional

½ cuptomato paste

400gorecchiette pasta

2 Tbspvegan butter

1 handfulbasil leaves

¼ cupvegan parmesan

optional

Cashew cream

½ cupcashew

1 ½ cupssoy milk

¼ cupnutritional yeast

Instructions

Step 1

Soak the cashews in boiling water for at least 30 minutes. Drain the water and add the cashews to the blender. Add the soy milk and nutritional yeast. Blend until perfectly smooth.

Step 2

Cook the pasta according to the packet instructions.

Step 3

Finely mince the garlic and shallots.

Step 4

To a pan on low heat, add the olive oil, shallots, garlic, and chilli flakes and cook for 2 minutes, stirring consistently (they can burn quickly so keep an eye on it).

Step 5

Add the tomato paste, and cook for 2 minutes, stirring frequently.

Step 6

Deglaze the pot with the vodka.

Step 7

Stir in the cashew cream and stir well.

Step 8

Add the pasta to the pot and ½ cup of the pasta water. Stir well; add salt and pepper, and the butter, and stir until melted.

Step 9

Stir in the chopped basil leaves and vegan parmesan if using.

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