Vegan Vodka Pasta
This plant-based version of vodka pasta delivers a luscious and creamy sauce with a tangy kick. Using just a handful of ingredients, including tomato paste, vodka and full-fat coconut milk, it comes together quickly for a satisfying meal. The sauce simmers into a rich coating for your pasta of choice, with rotini being a particularly fun shape to catch all the flavour. It's a wonderfully simple yet indulgent weeknight dinner.
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 6-ounce can tomato paste
- 1/4 cup vodka
- 1 14-ounce can full fat coconut milk
- 1 pound rotini (or any pasta, but rotini is fun)
- a little bit of reserved pasta water
- 1 teaspoon salt
- season to taste with more salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.
Method
- Warm the olive oil on a low heat. Introduce the minced garlic and cook until its aroma is released.
- Mix in the tomato paste and continue stirring until it turns a deep, rich red colour.
- Pour in the vodka and allow it to sizzle and cook off. Follow with the coconut milk and 1 teaspoon of salt. Let the sauce simmer gently for a short while.
- Prepare the pasta as directed on its package. Once drained, combine it with the prepared sauce, using a little reserved pasta water to adjust the thickness if needed.
- Serve yourself a generous bowl, get comfortable, and savour every bite.
Nutrition (per serving)
Sodium417 mg
Recipe details
CategoryPasta
Cuisineitalian
AuthorLindsay
