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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
1

Boil salted water and add pasta of your choice. Cook pasta according to instructions when the water in boiled.

2

Diced half a small onion.

3

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.

4

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.

5

Option to add crushed Calabrian chili peppers for spice. Or some chili flakes. Mix and let it simmer for 2 minutes.

6

Add vegan butter and melt / mix.

7

Pour in coconut cream and mix well. Mix the cream in the can before so it’s opaque. Let it cook until it bubbles.

8

Add grated vegan Parmesan cheese and 1 small ladle of pasta water. Mix well.

9

When the sauce is creamy, add in pasta when el dente or cooked to your liking.

10

Toss with some more pasta water and parm if needed. Serve with fresh / dried basil and more parm!

Nutrition Facts

Servings 0