Dairy-Free Pasta with Vodka Sauce
Indulge in the creamy, comforting flavors of Dairy-Free Pasta with Vodka Sauce, a plant-based twist on the classic Italian favorite! This recipe features tender penne pasta enveloped in a luscious sauce made from rich coconut milk and blended cashews, delivering a velvety texture without any dairy. Infused with fragrant garlic, spicy red pepper flakes, and tangy vodka, the tomato paste base gets a gourmet upgrade, while fresh basil adds a burst of herbal freshness. Perfect for weeknight dinners or special occasions, this vegan-friendly dish is ready in just 45 minutes and serves four generously. Packed with flavor and easy to customize, it’s a must-try for anyone seeking a healthier spin on indulgent comfort food.
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 cup Vodka
- 6 ounces Tomato paste
- 1.5 cups Canned full-fat coconut milk
- 1 cup Raw cashews
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Fresh basil leaves, chopped
Instructions
Start by soaking the raw cashews in hot water for at least 10 minutes. This will help them blend into a smooth cream.
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant, about 1 minute.
Add the vodka to the skillet, stirring well to combine, and cook for about 2-3 minutes to allow the alcohol to evaporate slightly.
Stir in the tomato paste, cooking for another 2 minutes until it becomes fragrant and well incorporated.
Drain the soaked cashews and place them in a blender. Add the coconut milk and blend until completely smooth, forming a creamy consistency.
Pour the cashew cream into the skillet, stirring to combine with the tomato paste mixture.
Add the lemon juice, salt, and black pepper, stirring to incorporate all ingredients into a smooth, creamy sauce.
Allow the sauce to simmer over low heat for 5-10 minutes, stirring occasionally, until it thickens to your liking.
Add the cooked pasta to the sauce, tossing to coat thoroughly.
Serve garnished with freshly chopped basil leaves.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 345.9 g | 126% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 38.7 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 4291 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
