Vegan Penne alla Vodka Recipe
Who needs dairy when you can have creamy, indulgent pasta without it? This plant-based twist on the classic vodka sauce delivers big flavors. Cashew cream steps in where heavy cream usually dominates, keeping things rich without the guilt. Vodka still does its job, cutting through the tomatoes like a pro. The result? A smooth, slightly spicy, ultra-satisfying dish that proves vegan food isn’t just salads and sadness. Get ready to twirl your fork into something decadent—no dairy, no problem.
Vegan Penne alla Vodka Recipe
A creamy, plant-based version of the classic vodka pasta—no dairy, all flavor.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 cloves garlic minced
- ½ tsp red pepper flakes
- 1 cup crushed tomatoes
- ¼ cup vodka
- ¾ cup cashew cream or coconut cream
- ½ cup nutritional yeast
- 1 tbsp vegan butter
- Salt and black pepper to taste
- ¼ cup fresh basil chopped
Instructions
- Boil the pasta: Cook penne in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Sauté aromatics: Heat olive oil in a skillet. Add minced garlic and red pepper flakes. Cook until fragrant.
- Deglaze with vodka: Pour in vodka, letting it cook off the alcohol for about a minute.
- Add tomatoes: Stir in crushed tomatoes and let the sauce simmer for 10 minutes, stirring occasionally.
- Make it creamy: Reduce heat and add cashew cream, stirring until smooth.
- Enhance the flavor: Stir in vegan butter, nutritional yeast, and a splash of pasta water.
- Mix in pasta: Toss in the drained penne and coat evenly.
- Garnish and serve: Top with fresh basil and more nutritional yeast.
Notes
Nutritional Values (Per Serving)
- Calories: 480
- Total Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
Vitamin & Mineral Content (Per Serving)
- Vitamin B12: 35%
- Iron: 15%
- Calcium: 10%
- Potassium: 12%
- Magnesium: 9%
Flavor-Boosting Tips
- Soak cashews overnight for the smoothest cream.
- A dash of smoked paprika adds depth.
- Use premium vodka—it actually makes a difference.
- Roasting the garlic first brings out extra sweetness.
