Dana Slatkin

Pasta with Creamy Vodka Sauce

Pasta with Creamy Vodka SauceA new year can seem like a mixed blessing. It’s 12 more months to accomplish our dreams, to matter more, to shoot for the moon.

But from here it looks dang overwhelming. The holidays are over, and the next vacation seems miles away. Only a few weeks in and I am already snowed under. So I remember the words of my mother, the best pep-talker in the world: “Take small bites, and your plate won’t seem so full.” Whether you’re trying to lose weight, get organized, go meatless, or just be happier, take it one morsel at a time.

One of my goals for this year is to help my kids learn to love what’s good for them. So I came up with this vegan pasta dish. The appealingly pink sauce uses no butter or cream but is rich, creamy, and properly slurpable. My family devoured it for dinner (perhaps the cup of vodka helped). A few days later, I made the recipe again, this time adding some frozen peas to the sauce. The next day, the leftovers went into the lunchboxes, along with some steamed green beans.

Now I am three meals closer to realizing a resolution. Maybe 2012 won’t be so hard to digest after all.

Photo credit: Veganyumyum.com

Enter the January Giveaway for a chance to win this handy OXO Good Grips Egg Beater. When it comes to kitchen gadgets, retro is the new cool!

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