INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven. Save water.
3. Soak cashews in boiling water, set aside.
4. Saute onion and garlic in butter in a large frying pan or skillet until soft and translucent. Add the vodka and cook until slightly reduced (3 mins) Set aside.
5. Add the mixture to a high power blender with the soaked and drained cashews, coconut milk, red sauce, red pepper flakes, salt, and reserved pasta water. Blend until smooth.
6. Transfer the pasta to a baking dish and top with vodka sauce and parmesan cheese of choice.
7. Place in the oven until golden brown and bubbling. Remove from the oven and allow to rest for 5 minutes before serving. If you’re not getting those burn marks set your oven to broil and leave oven door ajar and bake for a few more minutes.