This vegan vodka pasta is my all time favorite pasta dish. Perfectly cooked rigatoni tossed in a savory and creamy vegan vodka sauce. Yum!
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Growing up in an Italian family meant eating my fair share of pasta dishes. Ok, probably way more than my share. And I've traditional vodka pasta was always one of my favorites.
So I finally spent the time to figure out how to vegan-ize this traditional Italian recipe. And here it is - vegan vodka pasta!
The vegan vodka sauce is super rich and creamy thanks to some key ingredients like coconut milk and nutritional yeast. And I have to say - this is one darn good vegan pasta dish.
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
The Ingredients
The vegan vodka pasta is easy to make with simple ingredients that you probably already have in your pantry. Then just toss with your favorite pasta and mangia!
- Pasta of your choice. I used rigatoni!
- Vodka. Obviously!
- Red onion.
- Garlic.
- Crushed red pepper flakes.
- Tomato paste.
- Coconut milk. You want the canned variety - like this.
- Nutritional yeast.
- Fresh parsley. Optional, for a garnish.
- Olive oil, salt, and pepper.
See the recipe card below for detailed measurements and instructions.
How to Make Vegan Vodka Sauce - Step by Step
While this vegan vodka pasta tastes like it took all day to make, it's actually easy to throw together in about 20 minutes. Perfect for an easy weeknight meal!
On the stovetop, sauté the onion, garlic, crushed red pepper, salt, and black pepper. Add the tomato paste.
Add the vodka! Then stir in the coconut milk and nutritional yeast.
Stir until the vodka sauce is nice and creamy, and bring to a simmer.
Toss the vegan vodka sauce with your favorite pasta and enjoy!
And there you have it! A deliciously simple vegan vodka pasta that's ready in under 30 minutes. What's not to love?
Hint: While you can use any pasta of your choice, penne or rigatoni pasta is the most traditional choice. And it works well because the vodka sauce clings to all those little ridges!
Variations
Make it without vodka. You can omit the vodka from your vodka sauce, and you'll still end up with a delicious spicy, garlicky tomato sauce.
Make it gluten free. This vegan vodka pasta is gluten free when made with a gluten free pasta, like this chickpea pasta.
Add veggies. While a traditional vodka pasta doesn't contain any extras, you can make this dish a bit heartier by adding sauteed veggies like bell peppers, onions, or zucchini. You could even add chickpeas for a protein boost!
Storing Vodka Pasta
Store any leftover vodka pasta in the refrigerator for 3-5 days, in an airtight container. You can also freeze the vodka sauce for 2-3 months.
If freezing, freeze the sauce on its own in an airtight container. Then defrost, warm on the stovetop, and toss with cooked pasta.
What vodka should I use?
Any unflavored vodka will work just fine. It does not need to be fancy or expensive. But as with wine, I don't recommend cooking with anything you wouldn't be willing to drink!
More Vegan Recipes
If you love this vegan vodka pasta, be sure to check out these other tasty recipes:
Recipe
Vegan Vodka Pasta
Ingredients
- 1 lb pasta I used rigatoni
- 2 tablespoons olive oil
- ½ red onion small, diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 oz tomato paste canned
- ¼ cup vodka
- 14.5 oz coconut milk canned
- 1 tablespoon nutritional yeast
- ½ cup reserved pasta water
- Fresh chopped parsley optional, or garnish
Instructions
- Bring a large pot of salted water to a boil, add the rigatoni and cook until al dente; drain but reserve ½ cup of the cooking water for use in the sauce
- While the pasta cooks, get started on the sauce by using a large skillet or pot over medium heat, then adding olive oil, red onion, garlic, salt, and peppers and cooking, stirring frequently, until the onions begin to soften
- Add the tomato paste and cook an additional 2-3 minutes
- Pour in the vodka and allow the alcohol to evaporate, about 4-5 minutes
- Stir in the coconut milk and nutritional yeast, and bring to a light simmer, then slowly add the pasta water until desired consistency has been reached
- Serve the sauce over the noodles and garnish with fresh parsley if desired
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