Vegan Vodka Pasta
Creamy. Spicy. Comforting. Vegan vodka pasta is everything!
This vegan vodka pasta recipe finds the perfect middle ground between a healthy, plant-based recipe and a filling carb-heavy meal. We chose a gluten-free pasta base, but feel free to use your favorite noodle with this easily customizable sauce.
How to Thicken Vegan Pasta Sauce
As an Italian, one of the first things I struggled with after going vegan was finding a replacement for heavy cream. Some popular plant-based options were just too sweet for me. Or, they were much closer to a traditional skim milk as compared to a heavy cream.
After much research, I’ve found a plant-based solution to thicken your vegan pasta sauce. Using a combination of a light plant milk like almond in addition to a thick substitution like coconut cream provides the perfect cream base! In this recipe, we also add reserved pasta water to the sauce. This helps to combine the flavors and add a salty taste to the sauce.
What to Serve With This Dish
When it comes to meal prep, I always find it helpful to choose a location in the world and base my meals off of that for the week. A great example with this recipe is a week full of Italian inspired meals. After you make this vegan vodka pasta, consider one of our other recipes as a side dish:
Garlic Balsamic Roasted Mushrooms are a deliciously savory dish. These mushrooms pair well with brown rice, mashed potatoes, or fresh bread, or served on their own as a side dish.
Tomato Bruschetta is an irresistible finger food I just can’t get enough of! Enjoy prior to or with the serving of your vegan vodka pasta. Makes a great appetizer to share.
Creamy Basil Pesto Sauce is a great substitution for the vegan vodka sauce, especially during the height of summer when your basil plant is working overtime. Or, smear some pesto onto a fresh baguette and serve on the side!
Vegan Vodka Pasta
Recipe Author: Nicole Riggs
Creamy, healthy, a just a little spicy. This vegan vodka pasta is the perfect middle ground between a health and comfort.
Ingredients
2 cups pasta regular or gluten-free, any kind
2 tbsp olive oil
½ onion diced
2 tsp red pepper flakes
3-5 cloves garlic minced or chopped
2-3 tbsp tomato paste by preference
1 tsp vodka
½ cup almond milk unsweetened
3 tbsp coconut milk full fat
¼ cup pasta water reserved & set aside
handful spinach or basil
3-4 tbsp nutritional yeast depending on preference
Instructions
Cook pasta according to package directions. Prior to draining, reserve ¼ cup of pasta water for sauce.
In a large pan over medium heat, saute diced onions in olive oil and some red pepper flakes. Cook until translucent, and then add the garlic. Cook for an additional 30 seconds.
Add tomato paste and stir, cooking down slightly. Then add the vodka, almond milk, and coconut cream. Combine together until sauce is formed. Add additional red pepper flakes, salt, and pepper.
Add cooked pasta and ¼ cup of reserved pasta water to the sauce. Stir together and allow to cook until desired thickness is achieved.
Add a handful of fresh spinach or basil and then remove from heat.
Serve with nutritional yeast, vegan parmesan, salt, pepper, or your favorite toppings! Enjoy.
