Measurements

• 200g gluten
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 400g organic tomatoes
• 2 tablespoons organic tomato paste
• 1/4 cup vodka
• 1/2 cup coconut cream (as a substitute for heavy cream)
• 1/4 cup nutritional yeast (as a substitute for Parmesan cheese)
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Black pepper to taste
• Fresh basil leaves, for garnish

Preparation Method

• Cook the gluten-free penne according to package instructions.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add the chopped onions and sauté until translucent.
• Add the minced garlic and sauté for another minute until fragrant.
• Stir in the crushed tomatoes and tomato paste.
• Cook for about 5 minutes, allowing the sauce to thicken slightly.
• Pour in the vodka and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
• Reduce the heat to low and stir in the coconut cream.
• Mix well until the sauce is creamy.
• Add the nutritional yeast, red pepper flakes, salt, and black pepper.
• Stir to combine.
• Add the cooked penne to the sauce and toss until well coated.
• Garnish with fresh basil leaves before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.