Prep Time: 10 mins | Cook Time: 15 mins | Yield: 6-ish Servings
This impossible five ingredients Vegan Vodka Pasta is super simple to throw together. Creamy, tangy, luscious, and perfect for a weeknight meal, even dinner dates! Everyone love a bite of this rich pasta with silky, garlicky sauce that you’ll enjoy so much!
INGREDIENTS
1/4 c olive oil
3 cloves garlic, minced
1 6-oz can tomato paste
1/4 c vodka
1 14-oz can full-fat coconut milk
1 lb rotini (or any pasta, but rotini is fun)
a little bit of reserved pasta water
1 tsp salt
season to taste with extra salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.
How to make 5 Ingredient Vegan Vodka Pasta
Step 1: Saute the garlic in heated olive oil over low heat until aromatic.
Step 2: Stir in the tomato paste until it turned in deep red.
Step 3: Pour in the vodka and allow to sizzle out.
Step 4: Add in the coconut milk and season with salt. Allow the mixture to simmer for a few minutes.
Step 5: Meanwhile, prepare the pasta. Cook according to package instructions. Once cooked, drain and toss with the sauce. To achieve your desired consistency, add a bit of reserved pasta water.
Step 6: Serve in bowls. Enjoy!
NOTES:
Constantly stir the garlic over low heat so they will not burn. Garlic adds so much flavour to this recipe, so be careful not to burn it.
I recommend using whole-wheat pasta for this recipe to limit the processed grains.
You can add extra vodka if desired.
Nutrition Facts:
Serves: 6, Calories Per Serving: 523 33% | Sodium 417.7mg 18% | Dietary Fiber 8.1g 29% | Protein 13.1g 26% | Vitamin C 7.3mg 8% | Cholesterol 0mg 0% | Total Carbohydrate 63.2g 23% | Sugars 5.5g | Vitamin A 21.5µg 2%
Ingredients
- 1/4 c olive oil
- 3 cloves garlic, minced
- 1 6-oz can tomato paste
- 1/4 c vodka
- 1 14-oz can full-fat coconut milk
- 1 lb rotini (or any pasta, but rotini is fun)
- a little bit of reserved pasta water
- 1 tsp salt
- season to taste with extra salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.
Instructions
Step 1: Saute the garlic in heated olive oil over low heat until aromatic.
Step 2: Stir in the tomato paste until it turned in deep red.
Step 3: Pour in the vodka and allow to sizzle out.
Step 4: Add in the coconut milk and season with salt. Allow the mixture to simmer for a few minutes.
Step 5: Meanwhile, prepare the pasta. Cook according to package instructions. Once cooked, drain and toss with the sauce. To achieve your desired consistency, add a bit of reserved pasta water.
Step 6: Serve in bowls. Enjoy!
Notes
Constantly stir the garlic over low heat so they will not burn. Garlic adds so much flavour to this recipe, so be careful not to burn it. I recommend using whole-wheat pasta for this recipe to limit the processed grains. You can add extra vodka if desired.
