Vegan Penne with Vodka Sauce
Transform your pasta night into a dairy-free delight with this rich and creamy Vegan Penne with Vodka Sauce—perfect for those craving indulgent Italian flavors minus the animal products. Featuring tender penne coated in a luscious, tangy tomato-based sauce infused with vodka and balanced by the velvety richness of full-fat coconut milk, this recipe reimagines comfort food with a plant-based twist. Nutritional yeast adds a subtle cheesy depth, while a blend of garlic, diced onions, and red pepper flakes ensures every bite is packed with bold, layered flavors. Ready in just 40 minutes, this easy and satisfying dish is topped with fresh chopped basil for a fragrant finish, making it ideal for a cozy weeknight dinner or entertaining vegan guests.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup vodka
- 28 ounces canned crushed tomatoes
- 1 cup full-fat coconut milk
- 1 tablespoon nutritional yeast
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook, stirring frequently, for about 5 minutes or until the onion is translucent.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Pour the vodka into the skillet and let it simmer for about 3-5 minutes, allowing the alcohol to evaporate, while stirring occasionally.
Stir in the crushed tomatoes, coconut milk, nutritional yeast, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the sauce until smooth and creamy. Alternatively, transfer the sauce to a countertop blender, blend until smooth, and then return it to the skillet.
Add the cooked penne pasta to the sauce, stirring well to coat the pasta thoroughly with the sauce.
Continue to simmer for another 2-3 minutes to heat the pasta through.
Remove from heat and stir in the fresh chopped basil.
Serve the Vegan Penne with Vodka Sauce hot, garnished with extra basil if desired.
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 45.4 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4401 mg | 94% | |
*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.
