Vegan Penne Alla Vodka
A creamy, dreamy & dairy-free spin on a classic!
Ingredients
- 1 medium yellow onion diced
- 2 tbsp extra virgin olive oil
- 4 cloves garlic minced
- 2 tbsp tomato paste
- ½ tsp Italian seasoning blend or mix of dried basil, oregano, thyme
- 1 cup vodka I used Absolut
- 1 can coconut cream
- 2 tbsp plant milk optional, to thin the sauce
- 1 cup cherry tomatoes
- ¼ cup sun-dried tomatoes
- Heaping spoonful of nutritional yeast
- Freshly cracked salt & pepper to taste
- Fresh sage or basil for garnish
- 1 box penne pasta I used gluten-free chickpea pasta
Instructions
Sauté the onion:
- Heat olive oil in a pot over medium heat.
- Add the diced onion with a pinch of salt.
- Stir frequently and cook until translucent, about 10 minutes.
- Add garlic, tomato paste & herbs:
- Stir in the tomato paste, minced garlic, and Italian seasoning.
- Cook for another 1–2 minutes, allowing the flavors to meld and the tomato paste to deepen in color.
Deglaze with vodka (CAUTION!):
- Turn off the heat before adding the vodka (alcohol is flammable).
- Pour in the vodka and stir, scraping up any bits at the bottom of the pot.
- Turn the heat back on and simmer until the vodka has fully cooked off — about 5–7 minutes.
Simmer the sauce:
- Add the coconut cream, plant milk, cherry tomatoes, and sun-dried tomatoes.
- Stir everything together, then cover and let the sauce simmer over low heat for about 10 minutes, until the cherry tomatoes are blistered and soft.
Cook your pasta:
- While the sauce simmers, bring a large pot of water to a boil.
- Cook penne according to package instructions. Drain and set aside.
Blend the sauce:
- Use an immersion blender directly in the pot, or carefully transfer the sauce to a blender.
- Blend until smooth and creamy.
Finish & serve:
- Stir in a generous amount of nutritional yeast, plus salt, cracked black pepper, and fresh sage or basil.
- Add cooked pasta to the sauce and toss to coat.
- Serve immediately with extra herbs, more nooch, or red pepper flakes on top.