Easy & Delicious Vegan Vodka Pasta Sauce
This creamy vegan vodka sauce is a simple, plant-based take on classic pasta alla vodka made with coconut milk, tomato paste, and a splash of vodka. It's rich, silky, made without heavy cream, and comes together quickly in a large skillet. Toss it with cooked pasta and finish with fresh basil for an easy, cozy comfort-food dinner—vegan, dairy-free, nut-free, refined-sugar-free, with a gluten-free option.
Equipment
Ingredients
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 6 oz tomato paste
- 13.5 oz full-fat coconut milk
- ⅓ cup vodka
- 2 teaspoons dried basil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ⅓ cup vegan parmesan
- Fresh basil for garnish
- 16 oz pasta cooked according to package instructions
Instructions
Sauté the Garlic:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, stirring frequently until fragrant (do not let it burn).
Cook the Tomato Paste:
- Add the tomato paste to the skillet and cook for 3–4 minutes, stirring often until it slightly darkens in color.
Add the Coconut Milk:
- Reduce the heat to low and pour in the coconut milk, stirring well until fully combined and smooth.
Deglaze with Vodka:
- Pour in the vodka and stir, scraping up anything stuck to the pan. Let it simmer for 2–3 minutes so the alcohol cooks off.
Season the Sauce:
- Add the dried basil, sea salt, and black pepper. Simmer gently for 5–7 minutes until creamy.
Finish the Sauce:
- Stir in the vegan parmesan and cook another 1–2 minutes until melted and incorporated.
Finish & Serve:
- Toss with cooked pasta and garnish with fresh basil. Serve warm.
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