Butter Bean Alla Vodka: A Creamy, Dreamy Vegan Delight
Butter Bean Alla Vodka? Yes, you read that right! This isn’t your Nonna’s traditional vodka sauce (though we deeply respect Nonna’s recipes!). This is a plant-based twist on a classic, using creamy butter beans to create a decadent, satisfying sauce that’s perfect for pasta night. It’s rich, flavorful, surprisingly easy to make, and completely vegan. Say goodbye to heavy cream and hello to the magic of legumes! This recipe is perfect for weeknight dinners, impressing guests, or simply treating yourself to a little something special.
## Why Butter Beans?
Butter beans, also known as lima beans (though some argue there’s a slight difference – we’re using the large, creamy variety for this recipe), are the secret weapon to this sauce. They bring a naturally creamy texture that mimics the richness of dairy, without any dairy at all. When blended, they create a velvety smooth base that beautifully absorbs all the other flavors in the sauce. Plus, they’re packed with protein and fiber, making this dish a nutritious and filling option.
## The Magic of Alla Vodka
The allure of alla vodka sauce lies in its unique flavor profile. It’s a harmonious blend of sweet tomatoes, spicy red pepper flakes, tangy tomato paste, and, of course, the subtle warmth of vodka. The vodka doesn’t just add alcohol flavor; it helps to emulsify the sauce, bringing all the ingredients together and creating a silky smooth texture. The small amount of vodka also enhances the flavors of the other ingredients, making them pop.
## Ingredients You’ll Need
* **Butter Beans:** The star of the show! Canned butter beans are convenient, but you can also use dried butter beans, cooked until tender. Aim for about 2 cups cooked.
* **Olive Oil:** Extra virgin olive oil is preferred for its flavor.
* **Onion:** A yellow or white onion, finely chopped.
* **Garlic:** Lots of garlic! Minced or finely chopped.
* **Tomato Paste:** Adds concentrated tomato flavor and richness.
* **Vodka:** Don’t skimp on quality, but you don’t need to use top-shelf vodka either. Any decent vodka will do.
* **Crushed Tomatoes:** Canned crushed tomatoes provide the base of the sauce.
* **Vegetable Broth:** Adds depth of flavor and helps to thin the sauce.
* **Red Pepper Flakes:** For a touch of heat. Adjust to your preference.
* **Dried Oregano:** Adds a classic Italian flavor.
* **Nutritional Yeast:** This is our vegan parmesan alternative. It adds a cheesy, umami flavor.
* **Fresh Basil:** For garnish. Adds freshness and aroma.
* **Salt and Pepper:** To taste.
* **Pasta:** Your favorite pasta shape. Penne, rigatoni, or shells work well to capture the sauce.
## Step-by-Step Instructions
Here’s a detailed guide to creating your own Butter Bean Alla Vodka:
**Step 1: Prepare the Butter Bean Base**
1. If using canned butter beans, drain and rinse them thoroughly. This helps to remove any excess salt and starch.
2. In a blender or food processor, combine the drained butter beans with about 1/2 cup of vegetable broth. Blend until completely smooth and creamy. You may need to add more broth to achieve the desired consistency. Set aside.
**Step 2: Sauté the Aromatics**
1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
**Step 3: Build the Sauce**
1. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This helps to caramelize the tomato paste and deepen its flavor.
2. Carefully pour in the vodka and let it simmer for 1-2 minutes. This allows the alcohol to evaporate and the vodka flavor to meld with the other ingredients. Be careful when adding the vodka, as it can briefly flame up.
3. Add the crushed tomatoes, vegetable broth, red pepper flakes, dried oregano, salt, and pepper. Stir to combine.
4. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking.
**Step 4: Incorporate the Butter Bean Cream**
1. Stir in the blended butter bean mixture and nutritional yeast. Mix well to combine. The sauce will thicken slightly.
2. Simmer for another 5-10 minutes, allowing the butter bean cream to fully integrate with the sauce.
3. Taste and adjust the seasonings as needed. You may want to add more salt, pepper, red pepper flakes, or nutritional yeast to your liking.
**Step 5: Cook the Pasta**
1. While the sauce is simmering, cook your pasta according to package directions until al dente.
2. Reserve about 1 cup of pasta water before draining the pasta.
**Step 6: Combine and Serve**
1. Add the drained pasta to the skillet with the sauce. Toss to coat.
2. If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
3. Serve immediately, garnished with fresh basil leaves.
## Tips and Variations
* **Spice it up:** Add more red pepper flakes for a spicier sauce.
* **Add vegetables:** Sauté some chopped bell peppers, mushrooms, or zucchini along with the onion and garlic.
* **Make it richer:** Add a tablespoon or two of vegan butter at the end for extra richness.
* **Add protein:** Stir in some cooked chickpeas or white beans for extra protein.
* **Use fresh herbs:** Substitute dried oregano with fresh oregano for a brighter flavor.
* **Adjust the consistency:** If the sauce is too thick, add more vegetable broth or pasta water. If it’s too thin, simmer it for a few more minutes to reduce it.
* **Make it gluten-free:** Use gluten-free pasta.
* **Make it nut-free:** This recipe is naturally nut-free!
* **Don’t have vodka?** While vodka is a key ingredient in alla vodka sauce, you *can* substitute it in a pinch. Try using a dry white wine or even a tablespoon of lemon juice for a similar effect, though the flavor will be slightly different.
## Serving Suggestions
This Butter Bean Alla Vodka is delicious on its own, but it also pairs well with:
* A simple green salad
* Garlic bread
* Roasted vegetables
* Vegan parmesan cheese (store-bought or homemade)
## Make-Ahead Instructions
This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over medium heat before serving. You may need to add a little broth or water to thin it out.
## Freezing Instructions
The sauce can also be frozen for up to 2 months. Let it cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.
## Nutritional Information (approximate, per serving)
* Calories: 400-500
* Protein: 15-20g
* Fat: 15-20g
* Carbohydrates: 60-70g
* Fiber: 10-15g
(Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.)
## Butter Bean Alla Vodka Recipe Card
**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Ingredients:**
* 2 tablespoons olive oil
* 1 medium yellow onion, finely chopped
* 4-5 cloves garlic, minced
* 2 tablespoons tomato paste
* 1/2 cup vodka
* 28 ounces crushed tomatoes
* 1 cup vegetable broth
* 1/2 teaspoon red pepper flakes (or more to taste)
* 1 teaspoon dried oregano
* 2 cups cooked butter beans (canned or freshly cooked), drained and rinsed
* 2 tablespoons nutritional yeast
* Salt and pepper to taste
* Fresh basil leaves, for garnish
* 1 pound pasta
**Equipment:**
* Large skillet or Dutch oven
* Blender or food processor
* Pasta pot
**Instructions**
1. **Prepare the Butter Bean Base:** In a blender or food processor, combine the butter beans with 1/2 cup of the vegetable broth. Blend until smooth and creamy. Set aside.
2. **Sauté the Aromatics:** Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. **Build the Sauce:** Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. Carefully pour in the vodka and let it simmer for 1-2 minutes. Add the crushed tomatoes, remaining vegetable broth, red pepper flakes, dried oregano, salt, and pepper. Stir to combine.
4. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, or longer for a richer flavor. Stir occasionally.
5. **Incorporate the Butter Bean Cream:** Stir in the blended butter bean mixture and nutritional yeast. Mix well to combine. Simmer for another 5-10 minutes.
6. **Cook the Pasta:** While the sauce is simmering, cook your pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
7. **Combine and Serve:** Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Serve immediately, garnished with fresh basil leaves.
Enjoy your creamy, dreamy, vegan Butter Bean Alla Vodka!