Whole30 Creamy Vodka Pasta
Elevate your dinner routine with this Whole30 Creamy Vodka Pasta—an inspired twist on classic comfort food that keeps it light, healthy, and dairy-free! Instead of traditional pasta, tender roasted spaghetti squash serves as the perfect low-carb, grain-free base, while the rich, flavorful sauce combines canned tomatoes, a splash of vodka, and velvety coconut milk for a luxurious finish. Infused with garlic, red pepper flakes, and fresh basil, every bite is bursting with vibrant, crave-worthy flavors. Ready in just under an hour, this wholesome recipe is ideal for Whole30 followers or anyone looking for a guilt-free indulgence that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 1 large compliant spaghetti squash
- 2 tablespoons olive oil
- 1 small yellow onion
- 3 garlic cloves
- 15 ounces canned tomatoes
- 2 tablespoons tomato paste
- 0.25 cup vodka
- 0.5 cup coconut milk
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil and place face down on a baking sheet. Roast for about 30-40 minutes until tender.
While the squash is roasting, finely chop the onion and garlic.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
Add the garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the canned tomatoes and their juices into the skillet, breaking them up with a spatula. Add the tomato paste and stir to combine.
Stir in the vodka and let the mixture simmer gently for 5-7 minutes to allow the alcohol to cook off.
Reduce the heat to low and mix in the coconut milk. Allow the sauce to simmer for a few minutes until thickened.
Add the red pepper flakes, salt, and pepper, stirring well to distribute evenly.
Remove the skillet from heat and stir in the fresh basil leaves.
Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl, mimicking pasta.
Combine the squash with the vodka sauce, tossing gently to coat evenly.
Serve immediately, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 53.7 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2611 mg | 56% | |
*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.
