INGREDIENTS
2 tbsp
vegan butter (or vegan margarine or olive oil)
1 clove
garlic
1 cup
vodka
3/4 cup
boiling water with 1 not chick’n broth cube
1 28 ounce can
crushed tomatoes
3/4 cup
soy creamer (or vegan creamer of choice)
1 dash
salt to taste
1 lb
pasta (Gluten-Free if needed) (cooked rinsed and drained)
1/4 cup
fresh basil chopped or 1-2 tbsp vegan pesto