Pasta has become my cozy, go-to staple- especially during the cold winter months. Hard to believe at one point I completely shunned it from my diet. I was all about low-carbs and low-fat (and low self-esteem), too.  I somehow got to the point where I decided pasta was simply not my friend. I spent around 4-6 years in my early twenties entirely avoiding it; yet somehow was 40 pounds heavier than I am now because I did not eat the right mix of protein, healthy fats and complex carbs I do these days.

You see; I was an orange juice, low-fat cereal and skimmed milk in the morning kinda gal. Lunch was a lean cuisine rice meal or sodium-charged store-bought chili, low-fat fruit yogurt and a low-fat granola bar for dessert. Dinner was typically toasted whole wheat bread with tuna salad, and melted low fat cheese and a sodium-laden soup or salad with store-bought dressing on the side. Two words for you: processed food. To make matters worse, I was always hungry… Hard to believe I used to eat smaller amounts (in terms of portions) but get nowhere.

But as I often preach on this blog: NOT all pasta is created equal. While I steer clear (unless at someone’s house or at work) of traditional white flour pasta; I really rely on quinoa, buckwheat, brown rice, chickpea and lentil varieties. I love non-conventional pasta made with good—for-you-grains that keep me happy and full; without triggering any inflammation or consuming bleached flour.

I also think the latter varieties are higher in nutritional value and brands have done a GREAT job with pasta that tastes good and is good for you, too. It’s a total win-win; whichever way you look at it. Now let’s talk about Penne A La Vodka, please.

Before I launched the pasta embargo, I used to live in a teeny, tiny bachelor apartment next to a noisy street in the heart of midtown. I was a single gal, fresh out of university working her first real job (ever) for a tech giant. I lived with a rescue, striped tabby cat, (YESSS, I was the youngest cat lady EVER!) and loved to eat outside for dinner, especially during hot summer nights.

One of those places was Grazie Ristorante; a Toronto institution and just a great little Italian place a stone-throw away from my apartment. I used to sit right by the window and order their Penne A La Vodka and a glass of vino while people watching. It was the very best way to unwind and kick off my heels (quite literally) after a long day at work. I never gave a damn about eating alone; which looking back was a pretty brave thing to do. On Thursdays and Saturdays I was joined by the brunch club; but the rest of the time it was just me and my food.

Here’s my ode to A La Vodka pasta sauce, with my very own rich sauce that’s entirely dairy-free. FYI-traditional a la Vodka sauce is essentially: tomato puree or marinara, heavy cream, butter, parmesan, and vodka all combined to create the dreamiest, tastiest sauce. I use tomato puree or a good quality marinara to mix into mine. In fact, the blog now has its own homemade marinara sauce recipe, in case you want to try the ultimate treat!

But cashews and nutritional yeast go into the mix in lieu of heavy cream and parmesan and I can tell you they do a solid job replacing heavy dairy! Also, for the BEST finishing touches; a little bit of red pepper flakes, ground pepper, crispy pancetta and green onions are always a good idea! And if you’re not into adding vodka; you don’t have. You’ll just have to call it something else but the sauce will still be lick your fork kinda-good.