Vegan Vodka Pasta Recipe Easy and Delicious Dinner Idea

If you’re looking to indulge in a creamy, comforting pasta dish without any animal products, this vegan vodka pasta recipe is your new go-to. Combining the richness of a tomato-based vodka sauce with the luscious creaminess of coconut milk and cashew cream, it delivers all the decadence you expect from classic vodka pasta — but 100% plant-based.

Whether you’re vegan, lactose-intolerant, or just craving a delicious dinner that’s both hearty and wholesome, this recipe will satisfy your cravings while keeping things light and nourishing.

This dish comes together quickly, making it perfect for weeknights or impressing guests with minimal fuss. Plus, it’s incredibly customizable: add your favorite veggies or swap out the pasta for gluten-free options as you like.

Keep reading for a detailed, step-by-step guide to making this luscious vegan vodka pasta, along with tips, variations, and serving suggestions to elevate your meal.

Why You’ll Love This Recipe

This vegan vodka pasta recipe offers the best of both worlds: restaurant-quality flavor with plant-based ingredients you can trust. Here’s why it’s a winner:

• Rich & Creamy: The combination of coconut milk and cashew cream mimics the luxurious texture of traditional cream sauces without dairy.
• Simple Ingredients: No complicated or hard-to-find items, just pantry staples and fresh produce.
• Quick to Make: Ready in under 30 minutes, perfect for busy evenings.
• Customizable: Add mushrooms, spinach, or vegan sausage to make it your own.
• Comfort Food with a Twist: The splash of vodka enhances the tomato sauce’s depth, creating a gourmet experience at home.

Ingredients

• 12 oz penne pasta (or your favorite pasta)
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• 1/2 cup vodka
• 1 can (28 oz) crushed tomatoes
• 1 cup full-fat coconut milk (canned)
• 1/2 cup cashew cream (see notes below for how to make)
• Salt & pepper to taste
• Fresh basil leaves, chopped (for garnish)
• 2 tbsp nutritional yeast (optional, for cheesy flavor)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Blender or food processor (for cashew cream)
• Wooden spoon or spatula
• Colander
• Measuring cups and spoons

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside.
2. Sauté aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add garlic and red pepper flakes: Stir in the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant but not browned.
4. Deglaze with vodka: Carefully pour in the vodka and allow it to reduce by half, about 3-4 minutes. This step enhances the sauce’s flavor and cooks off the alcohol.
5. Add crushed tomatoes: Pour in the crushed tomatoes, stir well, and bring to a simmer. Let it cook for 10 minutes, stirring occasionally.
6. Stir in coconut milk and cashew cream: Lower the heat and mix in the coconut milk and cashew cream. Stir until the sauce is smooth and creamy.
7. Season: Add salt, pepper, and nutritional yeast if using. Taste and adjust seasoning as needed.
8. Combine pasta and sauce: Add the cooked pasta directly into the sauce and toss until every piece is well coated.
9. Garnish and serve: Remove from heat, sprinkle fresh basil on top, and serve immediately.

Tips & Variations

“For an extra creamy sauce, soak raw cashews in hot water for at least 30 minutes before blending into cashew cream.”

• Make it gluten-free: Use gluten-free pasta varieties such as brown rice or chickpea pasta.
• Add veggies: Sauté mushrooms, spinach, or bell peppers with the onions for added nutrition and texture.
• Vegan sausage: Toss in sliced vegan sausage or smoked tofu for a protein boost.
• Spice it up: Increase red pepper flakes or add a pinch of smoked paprika for smoky heat.
• Cashew cream shortcut: Use store-bought vegan cream or silken tofu blended with a bit of lemon juice if you don’t have cashews on hand.

Nutrition Facts

Serving Suggestions

For a complete meal, serve this vegan vodka pasta with a side of garlic bread or a fresh green salad. A simple arugula salad with lemon vinaigrette pairs wonderfully to cut through the richness of the sauce.

Consider adding a sprinkle of toasted pine nuts or vegan parmesan-style toppings to elevate the dish’s texture and flavor. For a cozy dinner, pair with a glass of chilled vegan white wine or sparkling water with lemon.

Conclusion

This vegan vodka pasta recipe is a fantastic way to enjoy a creamy, indulgent pasta dish without dairy or animal products. The vodka enhances the tomato sauce’s flavor, while the coconut milk and cashew cream create a smooth, velvety texture that feels truly special.

It’s perfect for weeknight dinners when you want something quick yet impressive, or for weekend meals with friends and family. Plus, it’s versatile enough to customize with your favorite veggies or protein additions.

Give this recipe a try and experience the delicious comfort of classic Italian flavors in a wholesome, vegan-friendly way. Don’t forget to check out other tasty plant-based recipes like Vegetable Alfredo Recipes for Creamy, Healthy Dinners, Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, and Vegan Bread Machine Recipe for Soft, Delicious Loaves to keep your kitchen vibrant and exciting!

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