This vodka-less vegan vodka pasta is a rich and creamy pasta dish. This 20-minute pasta is a tasty main dish or base for a protein and veggie.
Okay so it's actually vodka-less pasta. But here's the thing: you don't actually need the vodka.
Vodka pasta is about the creamy, tangy, tomato-ey pasta sauce. I promise you aren't missing anything by leaving out the vodka!
Because this vegan vodka pasta is creamy and delicious. The sauce is smooth and luscious and delightful. Everything you want in a pasta sauce (and that's coming from someone who doesn't like tomato sauce all that much!)
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Why I love this Vegan Vodka Pasta
- Dietary needs - this creamy pasta is vegan, dairy-free, plant-based, oil-free, and sugar-free. It can also be easily made gluten-free
- Weeknight dinner - this dish comes together in less than 20 minutes, perfect for weeknight dinner
- Packed with flavor - tangy tomato paste and rich coconut milk create a beautifully deep flavor. Tastes like it took hours, actually took minutes.
Ingredient Notes & Substitutions
- Pasta: I used rigatoni, but any short pasta will work here. Penne, bowtie, and gemelli would all be great here.
- Garlic
- Tomato Paste: I call for a decent amount of tomato paste in this recipe - it is necessary! Do not skimp on the tomato paste.
- Coconut Milk: you can't taste the coconut in the final dish, but if you prefer, you can also use vegan cream cheese. Don't sub another non-dairy milk, other milks will not be creamy enough.
- Nutritional Yeast: nutritional yeast gives a cheesy flavor
- Salt & Pepper
- Red Pepper Flakes
- Fresh basil: for garnish
Step-By-Step Instructions
Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve 1 cup pasta water before draining.
Step 2. Heat a large skillet over medium heat. Add the garlic and tomato paste and cook for 1 minute.
Step 3. Add the coconut milk, nutritional yeast, salt, pepper, and red pepper flakes. Bring to a simmer.
Step 4. Add the pasta and toss. Use the reserved pasta water to thin the sauce.
Step 5. Serve with a garnish of fresh basil.
Serving Suggestions
This pasta is great on its own, but it's also great with protein and veggies added in!
Protein. I recommend my seitan chicken - prep the chicken before making the pasta, then stir in the chickens at the end. You could also make vegan meatballs as a twist on spaghetti and meatballs. A store-bought protein like Abbot's chick'n, chorizo, or beef would also be great in this dish.
Veggies. This pasta is tasty with many veggies. Several large handfuls of spinach thrown in at the end is the easiest option. You could also cook fresh or frozen broccoli - add when you mix in the pasta, then the dish cook a few minutes longer to warm the veg.
Sides. If you're feeling extra, serve with my vegan garlic bread.
FAQ & Expert Tips
I recommend any short pasta. Shapes like penne, rigatone, rotini, gemelli, etc. will all be great!
This vodka pasta is great with gluten-free pasta
Add protein. I recommend my seitan chicken. Or a store-bought protein like Abbot's.
Add veggies. Stir in raw spinach or frozen broccoli when you mix in the pasta. Let the dish cook a few minutes longer to wilt/warm the veggies.
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the sauce
Recipe Prayer
Thank you God for a quick and flavorful meal. We are grateful for the abundance that we have each day. Amen.
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📖 Recipe
Vegan Vodka Pasta
Equipment
- Non-Stick Pans my favorite pan set perfect for multi-pan recipes
Ingredients
- 1 Pound Pasta of choice
- 4 Cloves Garlic minced
- ⅔ Cup Tomato Paste
- 1 ½ Cups Coconut Milk from the can
- ¼ Cup Nutritional Yeast
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- ¼ Teaspoon Red Pepper Flakes
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve 1 cup pasta water before draining.
- Heat a large skillet over medium heat. Add the garlic and tomato paste and cook for 1 minute.
- Add the coconut milk, nutritional yeast, salt, pepper, and red pepper flakes. Bring to a simmer.
- Add the pasta and toss. Use the reserved pasta water to thin the sauce.
- Serve with a garnish of fresh basil.
Nutrition
Nutrition information is an estimate.
Donna Reddin
No vodka?
Elizabeth
Nope! All the flavors of classic vodka pasta, but alcohol free!