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Vegan Spicy Vodka Pasta

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

Vegan Spicy Vodka Pasta

 ¼ cup Olive Oil
 ½ Small White Onion, Diced
 1 tsp Minced Garlic
 3 tbsp Tomato Paste
 1 oz Vodka
 ½ tbsp Crush Calabrian Chili Peppers (in oil) or regular chili flakes
 1 tbsp Vegan Butter (I used Miyokos creamery)
  cup + 2 tbsp Unsweetened Coconut Cream (I used Thai Kitchen brand)
 ½ cup Vegan Parmesan cheese, grated (I used Violife brand)
 Reserved pasta water (about 1/4 C)
 Pasta of your choice (enough for 3-4 people)
 More vegan parm and basil flakes for toppings.
 salt and pepper to taste

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!

Nutrition Facts

Servings 0