Vodka Spaghetti Hoops on Toast

A nostalgic meal, elevated to a rich, creamy and grown up lunch.

25 minutes cook

Serves 2

Mia Jacobs

Ingredients

For the vodka spaghetti hoops

1 extra virgin olive oil

1 shallot, finely chopped

2whole garlic cloves, crushed

1/2 tsp crushed chilli flakes

100g tomato paste

50mlvodka

150mlvegan cream

1-2 tspnutritional yeast

75ml-100mlpasta water

a squeezelemon juice

to tastesalt and freshly cracked pepper

To assemble

150gdried anneli pasta

2-4slices of sourdough

1 tspbutter

to servevegan parmesan/nutritional yeast

a fewbasil leaves

If you loved spaghetti hoops growing up, you're going to love this grown up version with a rich vodka sauce and shower of vegan parmesan.

Method

Heat a medium frying pan over a medium low heat. Add a generous glug of extra virgin olive oil, followed by the finely diced shallot. Add a pinch of salt and stir intermittently. Fry for a few minutes until the shallots start to soften and lightly caramelise.

Add the crushed garlic cloves, chilli flakes and tomato paste. Stir together and fry until the tomato paste is a shade darker, around 1-2 minutes.

Cook the pasta according till al dente, making sure to reserve 75-100ml of pasta water.

Pour in the vodka and simmer for a few minutes until the alcohol has evaporated and you're left with a thick paste. Pour the cream, pasta water and nutritional yeast into the pan and stir to combine everything.

Add the al dente pasta then season the sauce with salt, pepper and a generous squeeze of lemon juice.

Serve on heavily buttered toast with generous gratings of vegan parmesan or more nutritional yeast.