Name: One Pot Vegan Vodka Sauce Pasta from The Easy Vegan. Review + GIVEAWAY!
Ingredients: 2½ cups 8 oz rotini pasta, (*use gluten-free pasta); ¾ cup mushrooms, chopped small; ¾ cup shredded carrots; ½ cup minced eggplant; 2 cups 18 oz vegan marinara sauce or Mushroom Red Pepper Pasta Sauce (page 85); 2 cups plain nondairy milk, unsweetened; 1 tablespoon 15 ml vodka, optional; 2 teaspoons tomato paste; 2 teaspoons nutritional yeast; 1 teaspoon basil; ½ teaspoon oregano; ¼ teaspoon pepper flakes; ⅛ teaspoon onion powder; Salt, to taste

Ingredients

2½ cups 8 oz rotini pasta, (*use gluten-free pasta)
¾ cup mushrooms, chopped small
¾ cup shredded carrots
½ cup minced eggplant
2 cups 18 oz vegan marinara sauce or Mushroom Red Pepper Pasta Sauce (page 85)
2 cups plain nondairy milk, unsweetened
1 tablespoon 15 ml vodka, optional
2 teaspoons tomato paste
2 teaspoons nutritional yeast
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon pepper flakes
⅛ teaspoon onion powder
Salt, to taste

Steps

Put every ingredient except the salt into a deep skillet. Push the pasta below the liquid, bring to a boil, then lower the heat to medium-low. Simmer until the pasta is al dente, about 10 minutes.
To keep the ingredients from sticking to the pan bottom, stir every few minutes. Cook for about 9 minutes or until the pasta is tender; the time varies with the shape and type of pasta. Taste, then add salt if needed.