PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | YIELD: 6 servings
This vegan pasta is an impressive take on vodka pasta! The creamy and tangy combination is to die for! It’s a fabulous vegan vodka pasta that’s rich, garlicky, and savoury. A must-try and surely a winner!
This 5-ingredients Vegan Vodka Pasta is incredibly easy to whip up and ready in no time! My favourite and go-to for a quick weeknight meal and an unplanned/surprise date night. Serve this amazing vegan pasta with some roasted veggies on the side for a light dinner or intimate night.
INGREDIENTS
1 lb rotini (or any pasta, but rotini is fun)
1/4 c. olive oil
3 cloves garlic, minced
1/4 c. vodka
1 6-oz. can tomato paste
1 14-oz. can full-fat coconut milk
a little bit of reserved pasta water
season to taste with more salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.
1 tsp salt
How to make 5 Ingredient Vegan Vodka Pasta
Step 1: Once the olive oil is hot, add the garlic and saute over low heat until aromatic.
Step 2: Stir in the tomato paste until deep red colour.
Step 3: Now, add the vodka and allow it to sizzle out. Next, add the coconut milk and season with salt. Then, allow the mixture to simmer for a bit.
Step 4: Following the package directions, cook the pasta, then drain when done. Add this to the sauce and toss to coat. To reach your preferred consistency, add a little of the reserved pasta water.
Step 5: Serve and enjoy!
NOTES:
Keep stirring the garlic and cook over low heat to prevent it from burning. If you accidentally burn your garlic, I recommend starting over.
For this recipe, I used whole wheat pasta to limit refined grains, but feel free to use your preferred pasta.
Go ahead and add more vodka if you’d like!
Nutrition Facts:
Total Fat 25.7g 33% | Sodium 417.7mg 18% | Dietary Fiber 8.1g 29% | Protein 13.1g 26% | Vitamin C 7.3mg 8% | Phosphorus 348.9mg 28% | Cholesterol 0mg 0% | Total Carbohydrate 63.2g 23% | Sugars 5.5g | Vitamin A 21.5µg 2% | Potassium 766.6mg 16%
Ingredients
- 1 lb rotini (or any pasta, but rotini is fun)
- 1/4 c. olive oil
- 3 cloves garlic, minced
- 1/4 c. vodka
- 1 6-oz. can tomato paste
- 1 14-oz. can full-fat coconut milk
- a little bit of reserved pasta water
- season to taste with more salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.
- 1 tsp salt
Instructions
Step 1: Once the olive oil is hot, add the garlic and saute over low heat until aromatic.
Step 2: Stir in the tomato paste until deep red colour.
Step 3: Now, add the vodka and allow it to sizzle out. Next, add the coconut milk and season with salt. Then, allow the mixture to simmer for a bit.
Step 4: Following the package directions, cook the pasta, then drain when done. Add this to the sauce and toss to coat. To reach your preferred consistency, add a little of the reserved pasta water.
Step 5: Serve and enjoy!
Notes
Keep stirring the garlic and cook over low heat to prevent it from burning. If you accidentally burn your garlic, I recommend starting over. For this recipe, I used whole wheat pasta to limit refined grains, but feel free to use your preferred pasta. Go ahead and add more vodka if you’d like!
