Gluten-Free, Vegan, Serves 6

• 1/4 cup olive oil
• 1 shallot minced
• 4 cloves garlic minced
• 1 tsp oregano dried
• 2 tsp crushed red pepper flakes
• 1/2 cup tomato paste
• 1/4 cup vodka
• 3/4 cup basil pesto
• 1 cup coconut cream
• 3 Tbsp vegan butter
• 1 pound gluten-free pasta
• 1/3 cup vegan parmesan
• 1/4 cup fresh basil chopped

Directions:

Heat a large skillet over medium heat. Add oil, shallot, garlic, and oregano. Cook until the shallots begin to caramelize which takes about 5 minutes. Reduce heat to low, add the tomato paste and red pepper flakes, and cook for 4-5 minutes, or until thickened. Stir in the vodka, and cook an additional 2 minutes. Stir in the pesto and cream. Season to taste and keep warm over low heat. Prepare pasta as instructed. Once al dente reserve 1 1/2 cups of pasta water. To the sauce add the pasta, 1/2 cup of pasta water, and butter. Toss until the butter has melted. Add in the parmesan and basil stirring to combine everything. If you like your sauce thinner add more pasta water. Top with more cheese and basil.