Intuitive Cooking: Farfalle No Vodka

Farfalle alla Vodka anyone? But let’s hold the vodka. You’ll definitely enjoy this dairy free and sugar free rendition without settling on any flavor. Plus, it’s going to be SO EASY and quick to make.

I first want to say - I obviously am not Italian and I’ve never made authentic homemade Italian Penne alla Vodka. I know that the purpose of cooking with the vodka brings out the flavor of the tomatoes and brings out a creamier texture in the ingredients but - this is just my take on it with alternative ingredients that I hope you like!

Second, lets talk about Intuitive Cooking. I’ve never been that great at measuring ingredients or remembering to measure ingredients unless I’m following a baking recipe which is completely different than cooking on the stove and seasoning your food (I personally think). Another reason I’ve never been good at it is because I grew up with my mom never measuring or following recipes. When I was first starting to do more homemade cooking in my early twenties I would sometimes get frustrated with my mom when she wouldn’t give me a recipe to follow but now I understand. Everything she made was always perfect to me and so good to say the very least. She cooked from the heart and she always cooks with love. Besides that, I think cooking with your intuition is the best way to learn what you love, whats good, and you’ll build a skill naturally. Trial and Error - it’s the recipe for everything else in life so why not for cooking?

The reason why I chose to do a spin on the traditional Italian dish was because I was “Fridge Foraging” or more like “Pantry Foraging” but basically I was looking at all the things I had and what I could make out of it. Surprisingly, I had some of my favorite things: coconut milk, nutritional yeast, pasta, and a pre-made organic marina sauce with no added sugar.

Ever since I started making my own salad dressing and cooking much more Indian inspired dishes I always have a couple cans of coconut milk or cream and it’s because a stable in a lot of my cooking. Did I mention that this is a one pot meal? WHICH I LOVE ANYTHING ONE POT. Also, the longest part of this dish is bowling the pasta so it’s great when you’re in a pinch.

Farfalle no vodka


What I Used:

— 1 can of organic coconut milk or coconut cream
— 1 jar of marinara sauce made with organic ingredients with no added sugars
— 1/4 to 1 cup of nutritional yeast
— 1 to 2 tbsp of red wine vinegar
— salt, fresh ground black pepper, garlic powder, and onion powder all to taste
— 1 standard bag of penne, farfalle, or pasta of your choice. This would even be great on zuchini noodles or spaghetti squash if you’re doing a Whole30 or living a Paleo based lifestyle
— Arrow root but not necessary
— Optional: I thought this would taste good with a white fish, like I always do, however I already had some fresh tuna so I added that in the end.

What I Did:

— Cook your pasta, spaghetti squash, or zoodles accordingly. *If using a vegetable or squash noodle I wouldn’t add the noodles to the sauce until after the sauce is finished.
— Drain pasta, and keep about a 1/2 cup of the pasta water in the pot and return to the stove.
— Bring the heat to about medium and add in your marinara sauce and coconut milk (or cream if you like it thick) to the pasta. Stir in gently until well combined. Add a pinch of salt to your taste to off set the sweetness that occurs with the coconut milk or cream but not too much because you’ll salt along the way.
— Then add your nutritional yeast. Start off with a little, then taste, then add more, taste, add a pinch of salt and pepper, and taste again. Keep doing it until you think it’s almost perfect but I would advise not doing more than a cup of nutritional yeast because it shouldn’t be super cheesy tasting.
— You’ll add your red wine vinegar one table spoon or one dash at a time. Mix taste. Then the other seasonings until you feel like it’s done.
— Add a teaspoon of arrowroot if you use coconut-milk if it needs to be a little thicker but remember its not instant. It takes a couple moments to thicken up.
— Simmer for 5 to 10 more minutes and then you’re done!

If you make this and or if you make this and it’s your first time diving into Intuitive Cooking, leave a comment below! I’d love to know how your experience was and how you liked the sauce! Remember it’s all you and we all have different tastes!