Creamy Vegan Vodka Pasta Sauce
This creamy vegan vodka pasta sauce is rich, flavorful, and incredibly easy to make. It’s the perfect dairy-free alternative to a classic Italian favorite—ready in just 20 minutes!
6 people
Calories: 430kcal
Ingredients
- 1 pound dried pasta penne, rigatoni, or spaghetti
- 2 tablespoons olive oil
- 2 to 3 garlic cloves sliced
- 1 tablespoon dried oregano
- 1 teaspoon red chili flakes
- 2 ounces vodka 50 ml
- 28- ounce can tomatoes San Marzano recommended
- 1/3 cup raw cashews or more if you want it creamier
- Salt and black pepper to taste
- Chopped parsley for serving
Instructions
- Cook the pasta according to the package instructions. Reserve ½ cup pasta water before draining.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add garlic, red chili flakes, and oregano, sautéing for about 30 seconds until fragrant.
- Pour in the vodka and let it simmer for 1 minute until the alcohol cooks off.
- Stir in the canned tomatoes and cashews. Bring to a gentle simmer.
- Transfer the sauce to a blender or use an immersion blender to blend until completely smooth. Be cautious, as the sauce will be hot. Season with salt and black pepper to taste.
- Return the sauce to the skillet and stir in the cooked pasta. If the sauce is too thick, add a little reserved pasta water to loosen it.
- Garnish with chopped parsley and serve warm.
Notes
To store vegan vodka sauce pasta, follow these steps: Let the pasta cool completely: Wait until the pasta and sauce have cooled to room temperature before storing them. Transfer to a container: Place the pasta and sauce in a shallow, airtight container.
Time-Saving Hack: Use tomato purée and pre-made cashew cream to skip the blending step!
Nutrition
Serving: 150grs | Calories: 430kcal | Carbohydrates: 69g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 621mg | Fiber: 6g | Sugar: 8g | Vitamin A: 397IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 4mg