Vegan Spicy Vodka Pasta! OKKK so I made a vegan version of my creamy spicy vodka sauce and OH MY GOD it is to die for. I was skeptical at first, but I am so happy I was able to find amazing dairy-free alternatives to make this amazing. Jacob and I were so impressed. If you want a creamy, delicious, easy pasta but can't have the cheese - this is for you! It was so much fun to experiment with vegan options and I cannot wait to make this again.
If you make this, do not forget to tag me over on Instagram. Check out the video of this recipe below.
Ingredients:
Directions:
Boil salted water and add pasta of your choice. Cook pasta according to instructions when the water in boiled.
Diced half a small onion.
Heat up olive oil on medium. Add diced onion and mix until translucent. Season lightly with salt. Add minced garlic and mix until fragrant. Reduce heat if needed.
Add tomato paste and mix. Let caramelize for a few minutes, but don’t burn. Add an oz of vodka and let it simmer/dissolve. Mix again.
Option to add crushed Calabrian chili peppers for spice. Or some chili flakes. Mix and let it simmer for 2 minutes.
Add vegan butter and melt / mix.
Pour in coconut cream and mix well. Mix the cream in the can before so it’s opaque. Let it cook until it bubbles.
Add grated vegan Parmesan cheese and 1 small ladle of pasta water. Mix well.
When the sauce is creamy, add in pasta when el dente or cooked to your liking.
Toss with some more pasta water and parm if needed. Serve with fresh / dried basil and more parm!
Ingredients
Directions
Boil salted water and add pasta of your choice. Cook pasta according to instructions when the water in boiled.
Diced half a small onion.
Heat up olive oil on medium. Add diced onion and mix until translucent. Season lightly with salt. Add minced garlic and mix until fragrant. Reduce heat if needed.
Add tomato paste and mix. Let caramelize for a few minutes, but don’t burn. Add an oz of vodka and let it simmer/dissolve. Mix again.
Option to add crushed Calabrian chili peppers for spice. Or some chili flakes. Mix and let it simmer for 2 minutes.
Add vegan butter and melt / mix.
Pour in coconut cream and mix well. Mix the cream in the can before so it’s opaque. Let it cook until it bubbles.
Add grated vegan Parmesan cheese and 1 small ladle of pasta water. Mix well.
When the sauce is creamy, add in pasta when el dente or cooked to your liking.
Toss with some more pasta water and parm if needed. Serve with fresh / dried basil and more parm!
So yummy!! Easy to make and delicious