Creamy vegan vodka sauce pasta

If I tell you that this creamy vegan vodka sauce pasta is ready in 15 minutes, would you believe me? And on top of that, this recipe is super easy to make, creamy, perfect, and delicious.

pasta alla vodka vegana

I know you want to learn more, right? This recipe for pasta alla vodka or pasta with vodka sauce is a dairy-free recipe; it is a vegan recipe. And however you want to call it, it is perfect, creamy, and delicious. This recipe is one of my favorite recipes to prepare when I’m craving something extra delicious and kind of fancy or when you want to go out to a restaurant but have to stay at home. Best of all, it is faster to prepare this sauce than any take out food.

ingredientes para hacer pasta con vodka sin crema

Ingredients for the CREAMY VEGAN VODKA SAUCE PASTA

  • Pasta. I know it’s obvious, but I wanted to put it as an ingredient to tell you that you can use any pasta that you have at home or like. I used linguine for these photos but tried it with rigatoni and penne, and it was equally delicious.
  • Canned tomato. Use San Marzano tomatoes, but any other tomato that you like would work. You can use whole tomatoes, chopped, roasted, whichever you like the most.
  • Vodka. You only need one tiny bottle, not much needed, just 2 oz. If you don’t have vodka, you can substitute it with tequila.
  • Garlic. Thinly sliced, not chopped, so it does not burn. If you put it in tiny pieces, it will burn very quickly, and the flavor turns bitter.
  • Cashews. If you don’t have cashews, you can substitute them with blanched or sliced almonds.
  • Olive oil, oregano, and dried chili.
💡How to choose the best canned tomatoes?

For me the best canned tomatoes, for this and any other recipe are tomatoes that have not even salt in their ingredient list.

Check the labels and look for the ones that only have TOMATOES.

You can also use tomates in tetrapack or jars as long as they don't have anything extra.
salsa para pasta con vodka antes de licuar y en la olla

How to make this vegan vodka sauce recipe?

  1. Cook the pasta as directed on the package.
  2. In a large pot, add the olive oil, garlic, chili, and oregano. When it starts to smell delicious, 30 seconds or so, pour the vodka in. Let it cook for 1 minute or until the alcohol evaporates a little.
  3. Add the tomatoes and cashews. When it starts to boil, you turn it off, and with an immersion blender (affiliate link) or blender, blend everything. Be careful not to burn yourself; it will be very hot—season with salt and pepper.
  4. Pour the sauce into the pot if you used a blender. Start adding the pasta to the pot. If it is very thick, add water from where the pasta was cooked.
  5. Finish with vegan Parmesan cheese and minced parsley. Serve with a Caesar salad, a salad with a simple vinaigrette, or a good kale salad.
💥Super important💥

Do not forget to salt the water before cooking the pasta. 

It really makes a difference, and if you need water to thin your sauce, pasta water is the best water to use. 
pasta con vodka

Other recipes that you may like:

So here is the vegan vodka sauce recipe and I hope you like it as much as I did. When you make it take a picture of it and share it on Instagram or Fb and if you want to make it later, save it on Pinterest.

It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.

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Creamy Vegan Vodka Pasta Sauce

This recipe for creamy vegan pasta sauce is so delicious and easy to prepare that I'm sure it will become your goto recipe for date nights or any other celebration day.
5 mins
15 mins
0 mins
20 mins
6 people
Calories: 430kcal

Ingredients

  • 1 pound dried pasta
  • 2 tablespoons olive oil
  • 2-3 garlic cloves sliced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried chili flakes
  • 2 oz Vodka 50 ml
  • 28 oz can tomato 1 large can- 749 grams
  • 1/3 cup cashew
  • chopped parsley for serving

Instructions

  • Cook the pasta as directed on the package.
  • In a large pot, add the olive oil, garlic, chili, and oregano. When it starts to smell delicious, 30 seconds or so, pour the vodka in. Let it cook for 1 minute or until the alcohol evaporates a little.
  • Add the tomatoes and cashews. When it starts to boil, you turn it off, and with an immersion blender or blender, blend everything. Be careful not to burn yourself; it will be very hot—season with salt and pepper.
  • Pour the sauce into the pot if you used a blender. Start adding the pasta to the pot. If it is very thick, add water from where the pasta was cooked.

Video

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
Course: main dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: creamy vegan vodka sauce, vodka sauce, vodka sauce pasta
Author: Piloncillo&Vainilla

Nutritional information of this recipe is only an estimate; the accuracy for any recipe on this site is not guaranteed.

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