Paccheri alla Vegan Vodka
For today's lunch at the Saucery we're cooking up an Indian inspired curry pasta dish using our popular Vegan Vodka Sauce. We’re using a wide-tubular pasta shape called paccheri which is great for catching all the veggies in this tasty and aromatic sauce. The addition of fresh mushrooms and spinach turns this plate of pasta into a delicious and creamy Indian-Italian recipe knockout.
SERVES 4
MADE WITH VEGAN VODKA
INGREDIENTS
1 jar Vegan Vodka Sauce
1 lb paccheri pasta
2-4 (heaping) tbsp Vegan Tomato ‘Nduja
2 tbsp extra virgin olive oil
1 whole scallion, chopped
1 lb mushrooms, chopped
1 lb fresh spinach
1/2 cup tepid water
1 tbsp curry powder
salt and pepper to taste
Photos + Styling by City Saucery
PREPARATION
Over medium heat in a large well-salted pot, boil water, add 1 lb of paccheri pasta or your favorite short-shaped pasta shape, and cook until al dente. (read the package for cooking instructions.)
Meanwhile, chop scallion and oyster mushrooms. Set aside. Over medium heat in a medium pan, add oil. Add chopped scallion and mushroom. Sprinkle some salt and cover and let cook for 1-2 minutes. Add curry powder and mix and cook for another 2 minutes. Add spinach to the same pan and cook. Add some water, cover the pan, and cook. The spinach will reduce quickly so keep an eye on it.
Add an entire jar of Vegan Vodka Sauce and mix. Let it cook until it simmers. Once simmering, add Tomato ‘Nduja and mix it into the sauce.
Once water starts to boil, add pasta and cook until al dente. Remove pasta directly from the water with a slotted spoon and add to the pan of Vegan Vodka Curry Sauce. Mix the pasta in the sauce pan and continue mixing and cooking. Plate the pasta and serve.
