Step 1

To start, cook the onion and garlic together on medium heat until cooked and translucent. Then remove from heat and allow the onions and garlic to cool for 5-10 minutes in a separate bowl.

Step 2

Add the marinara sauce, dairy free milk, faux vodka, and onion garlic mixture to the blender, and blend until smooth.

Step 3

Pour the sauce back into the saucepan, and bring to medium-low heat. Stir in the vegan parmesan cheese and optional red pepper flakes, and stir until melted.

Step 4

Reduce the sauce to low while you make the pasta in a separate saucepan. Cook the pasta according to instructions. Save about 1/4 cup of the pasta water, then add the cooked pasta and pasta water to the sauce. Stir to combine.

Step 5

Serve immediately and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days.