This vegan vodka pasta is one of those magical recipes that comes together effortlessly, yet tastes rich, creamy, and completely indulgent. This creamy, plant-based take on classic penne alla vodka pairs rich tomato paste with silky coconut milk and a splash of vodka for a sauce that’s bold, balanced, and irresistibly smooth.
Ready in about 30 minutes and made with pantry-friendly ingredients, it’s perfect for busy weeknights and relaxed dinners alike. So easy to make and endlessly comforting, this is the kind of pasta you’ll find yourself coming back to again and again — you’d never guess it’s completely dairy-free.
Pasta alla Vodka History
Pasta alla vodka is a surprisingly modern classic, widely believed to have appeared in the late 1970s or early 1980s. Its exact origin is still up for debate. Some say it was born in Italy, possibly as part of a vodka marketing campaign, while others credit Italian-American restaurants in New York, where it quickly caught on. However it started, the dish cemented its place in Italian-American cuisine thanks to its creamy tomato sauce and unmistakable comfort factor.
Traditionally finished with cream and Parmesan, this vegane pasta alla vodka gives the classic a plant-based update. Coconut milk steps in for richness, nutritional yeast adds savoury umami depth, and the end result is every bit as comforting and familiar, just without the dairy. A modern favourite, reimagined for the way we cook today.
Ingredients for Vegan Vodka Pasta
This vegan pasta alla vodka relies on a short list of simple ingredients, each essential to the flavour and texture of the finished dish. Here’s what you’ll need:
- Tubular pasta – penne, rigatoni, or paccheri are perfect for catching the creamy sauce.
- Tomato paste – rich and concentrated, forming the base of the sauce
- Vodka – subtly brightens the tomato and helps the sauce come together smoothly.
- Coconut milk – organic, full-fat and silky, creating a luxuriously creamy finish.
- Shallots and garlic – gently sautéed for a soft, savoury aromatic base.
- Nutritional yeast – adds umami and a hint of cheesiness, standing in for Parmesan.
- Red pepper flakes – optional, for a gentle kick of heat.
How to Make Vegan Pasta alla Vodka
This vegan pasta alla vodka is one of those recipes that feels fancy but is secretly very easy. A few simple steps, one pan for the sauce, and you’re well on your way.
- Get the pasta going. Cook it in generously salted water until al dente, and don’t forget to save some of that pasta water — it’s what makes the sauce silky.
- Build the sauce. In a pan, gently cook the shallots and garlic, then let the tomato paste do its thing until it turns deeper in colour and smells rich. Add the vodka and let it simmer briefly.
- Finish strong. Stir in the coconut milk, nutritional yeast, and a splash of pasta water, then toss everything together until the pasta is glossy, creamy, and ready to serve.
You’ll find the exact quantities in the printable recipe card below.nnst.
Vegan Vodka Pasta FAQs
Vodka plays a subtle but important role. It helps the tomato and fat emulsify into a smoother, silkier sauce and subtly enhances the overall flavour. Some of the alcohol cooks off as the sauce simmers, so you’re left with depth and balance without the strong taste of vodka.
In traditional pasta alla vodka, Parmesan adds savoury depth and helps balance the creaminess of the sauce. In this vegan version, nutritional yeast fills that role. It brings umami, a subtle cheesy note, and extra complexity that keeps the sauce from tasting flat or overly rich, while allowing the tomato and vodka to shine through.
If you enjoyed this vegane pasta alla vodka, you might also love these cosy, plant-based pasta dishes from my kitchen. Each is built around simple ingredients with big flavour!
- Vodka Pasta with Sweet Potato & Coconut Milk
- Blumenkohl Bolognese Sauce
- Vegan Fettuccine Alfredo
- Lentil Bolognese
- Pasta with Mushrooms
Vegan Vodka Pasta
Deliciously creamy pasta alla vodka with coconut milk and tomato paste. This vegan vodka pasta is dairy-free, comforting, and easy to make in 30 minutes.
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Ingredients
- 500 g tubular pasta (such as paccheri, rigatoni, or penne)
- 250 ml pasta cooking water, reserved (1 cup)
- sea salt, to taste
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1 x 140 g can tomato paste (ca. ½ cup)
- 1/2 teaspoon red pepper flakes (optional)
- 60 ml vodka (4 tablespoons)
- 400 ml coconut milk (full-fat)
- 1 tablespoon nutrition yeast
- Fresh flat-leaf parsley, finely chopped, to garnish
Method
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Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. Reserve 1 cup (250 ml) of the pasta cooking water, then drain the pasta and set aside.
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Build the base: Heat the olive oil in a large skillet over medium heat. Add the shallots, garlic, and a pinch of salt. Cook gently until softened and fragrant, about 4–5 minutes.
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Cook the tomato paste: Add the tomato paste and red pepper flakes. Cook, stirring constantly, until the paste darkens slightly and thickens, about 2–3 minutes.
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Add the vodka: Pour in the vodka and cook for about 2 minutes, stirring frequently, until the alcohol has cooked off.
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Finish the sauce: Stir in the coconut milk, 80 ml (⅓ cup) of the reserved pasta water, nutritional yeast, and another pinch of salt. Whisk until smooth and creamy.
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Combine and adjust: Add the cooked pasta and toss well to coat. Add more pasta water a little at a time until the sauce is silky and clings to the pasta. Taste and adjust seasoning as needed.
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Serve: Serve hot, finished with fresh parsley. Enjoy!
Notes
- If you’re not cooking vegan, you can swap the nutritional yeast for finely grated Parmesan (2-3 tablespoons freshly grated). Stir it in at the end, just until the sauce tastes savoury and well balanced.
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