Vegan and gluten free vodka pasta

Cook pasta according to package instructions.

Dice the onion.

Heat a skillet over low medium heat and add olive oil.

Add the onion and garlic, sauté for about 5 minutes.

Add the tomatoes and let them cook for about 2-3 minutes before adding the coconut milk, capers, red pepper flakes, oregano, and water.

Let cook for another 2-3 minutes.

Remove from heat and let cool for a few minutes before adding it to your blender.

Add in basil.

Optional to add some nutritional yeast for cheesiness! I like to add 1/4 cup if I use it!

Blend until smooth.

Add cooked pasta to the skillet and add the sauce on top.

Add 3 tbsp vodka in and let it simmer for 8-10 minutes, until the alcohol cooks off.

Remove and serve!