Vegan Pasta with Vodka Sauce
Indulge in the creamy, rich, and flavor-packed goodness of Vegan Pasta with Vodka Sauce—an elevated plant-based take on the classic comfort dish. This recipe features al dente penne tossed in a luscious tomato and coconut cream sauce, infused with the subtle warmth of vodka and a touch of nutritional yeast for a savory, cheesy flavor. Aromatic garlic, sweet onions, and a hint of red pepper flakes create a robust base that’s perfectly balanced with fresh basil and optional vegan Parmesan for a vibrant finish. Best of all, it’s quick and easy to make, with just 40 minutes from start to finish. Whether you’re hosting a cozy dinner or simply craving a one-pot vegan pasta marvel, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 350 g Penne pasta
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 400 g Crushed tomatoes
- 60 ml Vodka
- 240 ml Coconut cream
- 2 tablespoons Nutritional yeast
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 5 g Fresh basil leaves, chopped
- 30 g Vegan Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the crushed tomatoes and vodka, and bring the mixture to a gentle simmer. Cook for about 10 minutes, allowing the alcohol to cook off and the flavors to meld.
Stir in the coconut cream, nutritional yeast, red pepper flakes, salt, and black pepper. Let the sauce simmer for another 5 to 7 minutes until it thickens to your desired consistency. If it's too thick, add a little reserved pasta water to loosen it.
Add the cooked pasta to the skillet and toss to coat the pasta evenly in the sauce. If necessary, add small amounts of the reserved pasta water to help the sauce adhere to the pasta.
Remove from heat and stir in the chopped fresh basil leaves.
Serve the pasta immediately, garnished with a sprinkle of vegan Parmesan cheese, if desired.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 430.8 g | 157% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 141.8 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2310 mg | 49% | |
*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.
