• 40ml Vodka
• 160g penne pasta, dry weight
• 130ml tomato passata
• 60g low-fat plant-based cream cheese
• 20g Prosociano cheese, finely grated
• 3 fresh basil leaves, chopped
• 1 clove of garlic, peeled and chopped
• freshly ground black pepper
• Rapeseed Oil Spray
• fresh parsley, for garnish (optional)

Heat a small saucepan and add a couple of sprays of the rapeseed oil. Add the
chopped garlic and gently fry until softened.

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Add the tomato passata and basil leaves and season with a little black pepper,
reduce the heat to a simmer and cook for 8-10 minutes.

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While the sauce is cooking, bring a pan of water to the boil and cook the pasta until firm to the bite (but not hard), then drain and return the pasta to the pan.

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Add the cream cheese to the tomato sauce and gently stir until melted and evenly combined and then pour over the pasta in the pan.
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Place the pan with the pasta and sauce back on the heat. Stir to ensure the pasta is coated in the creamy tomato sauce then add the Vodka. Keep the heat high a for a couple of minutes to allow the alcohol to evaporate.

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Transfer to a warmed pasta dish and sprinkle over the Prosociano cheese and a little parsley if using. Serve straight away.

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