Go Back
–+ servings
Print
Vegan Vodka Pasta

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.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Main Dish
Category American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 620 kcal
Autor Elle

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

  1. 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.

  2. 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.

  3. 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.

  4. Add the vodka: Pour in the vodka and cook for about 2 minutes, stirring frequently, until the alcohol has cooked off.

  5. 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.

  6. 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.

  7. 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.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.