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Vegan Vodka Pasta

Author: Kelsey Romano
This vegan vodka pasta is a favorite in this house. It’s loaded with veggies and just the right amount of creamy without all the added dairy — which means it will make you and your belly happy. You can also add a protein to it (I’d suggest chicken).
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Ingredients
 

  • 1 jar marinara sauce of choice, Look for one with no added sugars. I love Raos & Mezzetta
  • 1 box chickpea or lentil pasta
  • 3 tbsp kite hill chive cream cheese
  • 1 bunch kale, finely chopped
  • 1 cup shiitake mushrooms, sliced

Instructions
 

  • Chop mushrooms & kale, Heat up a skillet with olive oil.
  • Saute mushrooms for a few minutes, add in pasta & marinara sauce.
  • Add in dairy free cream cheese and stir until fully combined.
  • Add in kale and cover for 2-3 minutes, stir the kale in and serve!
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This vegan vodka pasta is a favorite in this house. It’s loaded with veggies and just the right amount of creamy without all the added dairy — which means it will make you and your belly happy. You can also add a protein to it (I’d suggest chicken).

To make:
•1 Jar Mezzetta Artisan Ingredients pasta sauce
•3 tbsp Kite Hill chive cream cheese
•Box of pasta (I used cavatappi), cooked
•Bunch of kale
•1 cup of shiitake mushrooms, sliced

1. Chop mushrooms & kale, Heat up a skillet with olive oil.
3. Saute mushrooms for a few minutes, add in pasta & marinara sauce.
4. Add in dairy free cream cheese and stir until fully combined.
5. Add in kale and cover for 2-3 minutes, stir the kale in and serve!