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A plate of vegan vodka pasta, with a garnish of fresh basil, ready to eat.

Vegan Vodka Pasta

Print Recipe
This vodkaless 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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 340
Author Elizabeth

Equipment

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

Calories: 340kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 765mg | Potassium: 504mg | Fiber: 4g | Sugar: 6g | Vitamin A: 353IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg