Making Dirty Martini Pasta is quick and easy and surprisingly so delicious! Inspired by the iconic martini cocktail, this dish is made with garlic, olives, lemon and a shot of gin or vodka. It’s briney, zesty, and the definition of pasta perfection, you’ll want to make it for dinner tonight!
I saw a viral TikTok video @legallyhealthyblond Dirty Martini for pasta and I knew I had to make a vegetarian version immediately! I quickly whipped it up for dinner that night. Adam was skeptical, but as soon as he tasted it, he was hooked. It’s briney, zesty, garlicky, buttery, and oh-so-delicious! If you are a fan of olives, you will love this pasta.
The original recipe suggests adding blue cheese crumbles on top, and you can use some vegan blue cheese crumbles if you like, but honestly, that flavor can be a little overpowering. I loved the pasta with no cheese, letting the other ingredients shine like stars. In my recipe you have a choice between using a shot of gin or a shot of vodka. Both options are equally gorgeous and give the dish a subtle, sophisticated touch. Don’t worry, though—you won’t stumble after indulging in this pasta. The alcohol is cooked off, so you’re not going to feel a buzz. But hey, if you want to skip the booze altogether, go ahead and make it a mocktail-pasta party!
Now, when it comes to serving, you have options: enjoy it piping hot, or serve it cold as a pasta salad. It is versatile, refreshing and the perfect companion for any occasion. Get ready to be the talk of the town with your Dirty Martini pasta skills! Get ready to impress your dinner guests with this alcoholic delight. Cheers to pasta perfection!
How to Make Dirty Martini Pasta:
Bring a large pot to boil water. Cook pasta of your choice according to package directions. Before draining the pasta, reserve ¼ cup of the cooking water. This recipe goes quickly, so I like to make sure my pasta is cooked before starting the next step.
In a large skillet or saucepan, heat the olive oil over medium-high heat. When hot, add the garlic and fry for about 60 seconds. Now add the olives and lemon juice, stir and cook for another 1 – 2 minutes until fragrant and the garlic starts to brown.
Add a shot of vodka or gin and simmer for a minute or two.
Add the reserved pasta water, olive brine, lemon juice and a few tablespoons of the vegan butter and melt into the sauce. This is your dirty martini pasta sauce. If you’re making a pasta salad, let it cool before adding the pasta, otherwise continue directly to the next step.
Finally, add the pasta and toss well to combine. Garnish with parsley, black pepper and extra olives if desired. Serve hot. The olives and olive brine are quite salty so I didn’t feel the need to add any salt, but if you’re going to do it!
To make this a pasta salad: If you want to serve this as a pasta salad, I recommend using a small pasta shape such as penne or farfalle. Drain the cooked pasta and rinse in cold water. After preparing the sauce, let it cool before tossing with the pasta. Serve cold, or store covered in the refrigerator for up to 3 days.
To release the oil: Skip the oil and sauté in a water or broth instead. Omit the butter and add an extra splash of pasta water if needed.
To make without alcohol: The alcohol will cook off leaving just a hint of flavor, but if you prefer, you can omit it entirely and move on to the next step.
Dirty Martini Pasta…
- Briney, zesty, garlicky, buttery, delicious!
- Super quick and easy to make
- An olive lovers dream!
More Vegan Pasta Recipes You May Like:
Vegan Alfredo Pasta Bake
The best vegan hamburger helper
Easy Vegan Penne Alla Vodka
Vegan Truffle Mac and Cheese
Quick and easy carbonara
Tofu Bolognese
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Hungry!
Sam Turnbull
Dirty Martini Pasta (Vegan)
Serving:
material
- 8 oz Pasta of choice, (preferably gluten-free)
- 1 table spoon olive oil
- 4 cloves garlic, thinly sliced
- ½ cup (about 14 olives) pimento stuffed olives, Roughly cut, plus more for garnish
- 1 table spoon Lemon flavor
- 1 shot Gin or vodka, (3 tablespoons)
- ¼ the cup Preserved pasta water
- 2 table spoon Olive brine
- 2 table spoon Vegetarian butter
- 1 ½ table spoon lemon juice
- ¼ the cup Fresh parsley, Roughly chop for garnish
- Bell pepper, to test
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instructions
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Bring a large pot to boil water. Cook pasta according to package directions. Before draining the pasta, reserve ¼ cup of the cooking water. This recipe goes quickly, so I like to make sure my pasta is cooked before starting the next step.
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In a large skillet or saucepan, heat the olive oil over medium-high heat. When hot, add the garlic and fry for about 60 seconds. Now add the olives and lemon juice, stir and cook for another 1 – 2 minutes until fragrant and the garlic starts to brown.
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Add a shot of vodka or gin and simmer for a minute or two.
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Add the reserved pasta water, olive brine, lemon juice and vegan butter. Melt the vegan butter in the sauce.
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Finally, add the pasta and toss well to combine. Garnish with parsley, black pepper and extra olives if desired. Serve hot.
Comment
To release the oil: Skip the oil and sauté in a water or broth instead. Omit the butter and add an extra splash of pasta water if needed.
To make without alcohol: The alcohol will cook off leaving just a hint of flavor, but if you prefer, you can omit it entirely and move on to the next step.
nutrition
Worship: 1Servings (recipe makes 4 servings) | Calories: 358kcal | Sugars: 45g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fats: 2g | Monounsaturated fats: 8g | Trans fats: 0.03g | Sodium: 732mg | Potassium: 182mg | Fiber: 3g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg