This vegan vodka pasta is my favorite pasta dish of all time. Perfectly cooked rigatoni with a salty and creamy vegan vodka sauce. yum!
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Growing up in an Italian family meant eating my fair share of pasta dishes. Okay, probably a lot more than my share. And the traditional vodka paste has always been a favorite of mine.
So I finally took the time to find out how vegan this traditional Italian recipe is. And here it is – vegan vodka paste!
The vegan vodka sauce it’s super rich and creamy thanks to some key ingredients like coconut milk and nutritional yeast. And I have to say, this is a really good vegan pasta dish.
And while you’re here, don’t forget to grab a copy of mine free vegan cheat sheet. It’s full of all my favorite substitutions for any vegan recipe!
The ingredients
Vegan Vodka Pasta is easy to make with simple ingredients you probably already have in your pantry. Then just toss with your favorite pasta and is eaten!
- pasta of your choice. I used rigatoni!
- Vodka. Obviously!
- red onion
- garlic.
- Crushed red pepper flakes.
- Tomato paste
- Coconut milk You want the canned variety, as well.
- Nutritional yeast.
- fresh parsley Optional, for garnish.
- Olive oil, salt and pepper.
See recipe card below for detailed measurements and instructions.
How to Make Vegan Vodka Dip: Step by Step
Although this vegan vodka pasta tastes like it took all day to make, it’s actually easy to throw together in about 20 minutes. Perfect for an easy weeknight meal!
On the fire, fry the onion, garlic, crushed red pepper, salt and black pepper. Add the tomato paste.
Add the vodka! Then add the coconut milk and nutritional yeast.
Stir until the vodka sauce is nice and creamy and bring to a boil.
Toss the vegan vodka sauce with your favorite pasta and enjoy!
And there you have it! A deliciously simple vegan vodka pasta that’s ready in less than 30 minutes. What is not to love?
Clue: While you can use any pasta you like, penne or rigatoni pasta is the most traditional choice. And it works well because the vodka sauce sticks to all those little ridges!
Variations
Make it without vodka. You can omit the vodka from your vodka sauce and you’ll still end up with a delicious spicy garlic tomato sauce.
Make it gluten free. This vegan vodka pasta is gluten-free when made with a gluten-free pasta, like this chickpea pasta.
Add vegetables. While a traditional vodka pasta doesn’t contain any extras, you can make this dish a little more hearty by adding sauteed vegetables like peppers, onions, or zucchini. You can even add chickpeas for a protein boost!
Storage of the vodka paste
Save the leftover vodka paste in the refrigerator for 3-5 days, in an airtight container. you can too to freeze the vodka sauce for 2-3 months.
If freezing, freeze the sauce alone in an airtight container. Then, thaw, heat on the fire and throw in the cooked pasta.
Which vodka should I use?
Any unflavored vodka will work just fine. It doesn’t have to be fancy or expensive. But as with wine, I don’t recommend cooking with anything you’re not ready to drink!
More vegan recipes
If you like this vegan vodka pasta, be sure to check out these other tasty recipes:
recipe
Vegan vodka paste
This vegan vodka pasta is my favorite pasta dish of all time. Perfectly cooked rigatoni with a salty and creamy vegan vodka sauce. yum!
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Rations: 8 rations
Calories: 386kcal
Instructions
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Boil a large pot of salted water, add the rigatoni and cook until al dente; drain but reserve ½ cup cooking water to use in sauce
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While the pasta is cooking, start making the sauce using a large skillet or pot over medium heat, then add the olive oil, red onion, garlic, salt and peppers and cook, stirring often, until the onions begin to soften.
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Add the tomato paste and cook for another 2-3 minutes
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Pour in the vodka and let the alcohol evaporate, about 4-5 minutes
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Stir in the coconut milk and nutritional yeast and bring to a simmer, then slowly add the pasta water until the desired consistency is reached.
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Serve the sauce over the noodles and garnish with fresh parsley if desired
nutrition
Calories: 386kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated fat: 10g | Polyunsaturated fats: 1g | Monounsaturated fats: 3g | Sodium: 325mg | Potassium: 491mg | Fiber: 3g | Sugar: 4g | Vitamin A: 343UI | Vitamin C: 6mg | Calcium: 33mg | Iron: 3mg