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.