Vegan Vodka Pasta

This simple vegan vodka pasta recipe is so full of flavour and ridiculously easy to make. The sauce is super creamy, and just a little spicy making it the ultimate delicious dinner recipe. Plus it’s completely dairy-free and ready in under 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 721kcal

Author Sally

Ingredients

2 tablespoons olive oil
½ onion finely diced
2-3 cloves garlic crushed
100 grams (¼ cup) tomato paste
Pinch chilli flakes to taste
¼ cup vodka
½ cup coconut milk*
200 grams penne pasta
salt and pepper to taste
fresh basil to serve

Instructions

Bring a large pot of salted water to the boil and cook the penne pasta to the package directions. Reserve about ½ a cup of the cooking water before draining and setting aside.
In a large pot, heat the olive oil over medium heat and add the onions and garlic. Saute until the onions are translucent and soft, turning down the heat if they are browning too quickly.
Add in the tomato paste and chilli flakes and cook for another minute or two so the tomato paste darkens in colour slightly before adding in the vodka and coconut milk. Simmer gently for 10 minutes so that the sauce thickens.
Add the cooked pasta to the sauce with a little of the reserved pasta water and start to mix together. Add more water if needed until all of the pasta is completely coated and the sauce is silky smooth and creamy.
Season with salt and pepper and serve with fresh basil and extra chilli flakes.

Notes

*Place the can of coconut milk in the fridge overnight and use the thick cream from the top for the best results. If you forget to do this, regular coconut milk will be fine, it's just a bit creamier if you use the more solid cream that's been separated.

Nutrition