Tangy meets creamy with this delicious vegan vodka sauce.

Serves 4

• 2 tbs extra virgin olive oil
• 1 large red onion, finely diced
• 3 cloves garlic, finely diced
• 3 tbs tomato paste
• 500g dry pasta spirals
• 2 tins diced tomatoes
• 1/4 cup vodka
• 1/2 cup water
• 4 tbs almond base
• 1 tbs balsamic vinegar
• 1 tsp salt
• pinch chilli flakes
• To serve: fresh basil leaves, balsamic vinegar and freshly cracked black pepper.

Heat olive oil in a large frying pan. Add red onion and garlic and cook, stirring often over medium-low heat until soft and caramelised. This should take around 10 minutes. Add the tomato paste and cook, stirring for 2 minutes.

While the onion and garlic are caramelising, bring a large saucepan of salted water to the boil. Once boiling, add pasta and cook according to packet instructions. Drain and place back in the saucepan with the lid on and set aside to keep warm.

Place tinned tomatoes, vodka, water, almond base, balsamic vinegar, salt and chilli flakes into a blender. Add the cooked onions and garlic and blend for around 30 seconds until smooth and creamy. Transfer back into the frying pan over low heat and bring to the boil, stirring constantly. Pour the sauce over the cooked pasta, stir through and serve with fresh basil leaves, extra balsamic vinegar and freshly cracked black pepper.

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