Dairy-Free Penne with Vodka Sauce
Elevate your pasta night with this rich and creamy Dairy-Free Penne with Vodka Sauce—an indulgent twist on a classic dish that’s perfect for those avoiding dairy. This recipe combines al dente penne with a luscious vodka-infused tomato sauce, made velvety smooth using full-fat coconut milk and unsweetened almond milk. Enhanced with the nutty depth of nutritional yeast and a touch of red pepper flakes for heat, every bite is packed with bold flavor. Fresh basil and a sprinkle of parsley bring a vibrant, herbaceous finish to this delightful dairy-free masterpiece. Quick and easy to prepare in under 40 minutes, this crowd-pleasing dish is ideal for weeknight dinners and special occasions alike. Try this irresistible vegan-friendly pasta creation today!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 0.5 teaspoon red pepper flakes
- 6 oz tomato paste
- 0.5 cup vodka
- 1 cup canned full-fat coconut milk
- 0.5 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil, chopped
- 2 tablespoons chopped parsley for garnish
Instructions
Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring often, until the onion becomes translucent, about 5 minutes.
Add the minced garlic and red pepper flakes to the skillet and cook for an additional 1 minute, until fragrant.
Stir in the tomato paste and cook, stirring constantly, for about 2-3 minutes until the tomato paste darkens in color.
Carefully pour in the vodka. Stir the mixture and allow it to simmer until reduced by half, about 3 minutes.
Stir in the coconut milk and almond milk, mixing until the sauce becomes smooth and uniform. Allow it to simmer for another 5 minutes.
Add the nutritional yeast, salt, and black pepper to the sauce, and stir to combine. Let it simmer for 2 more minutes.
Add the cooked penne to the sauce, tossing to coat the pasta thoroughly. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Remove the skillet from heat, and stir in the fresh basil.
Serve the pasta in bowls, garnished with chopped parsley.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 32.3 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 552 mg | 42% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 3632 mg | 77% | |
*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.
