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    Home » Simple Vegan Recipes

    One-Pot Vegan Penne alla Vodka

    Published: Jun 7, 2023 · Modified: Jun 15, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    vegan penne alla vodka in a white bowl with parsley for garnish and a glass of red wine on the side
    vegan penne alla vodka in a white bowl with parsley for garnish and a glass of red wine on the side, text overlay
    image collage showing pasta ingredients right after adding to the pan, during and after cooking, and a bowl of vegan vodka pasta ready to eat

    Rich, creamy vegan penne alla vodka is a cozy comfort food meal. The pasta and vodka sauce come together in a single pot!

    vegan penne alla vodka in a white bowl with parsley for garnish and a glass of red wine on the side
    Jump to:
    • Ingredients and substitutions
    • How to make vegan penne alla vodka
    • Helpful tips
    • Storage directions
    • Frequently asked questions
    • More one-pot pastas
    • 📖 Recipe

    Penne alla vodka is nothing new, but the traditional version is loaded with cream and cheese. Luckily, you can make rich, creamy vegan penne alla vodka just as easily. And you can do it all in one pot in about half an hour!

    Serve this vegan vodka pasta with some garlic bread on the side and with plenty of my fairy dust parmesan cheese for sprinkling on top!

    dry penne, tomatoes, garlic, and other vegan vodka sauce ingredients bowls on a blue table

    Ingredients and substitutions

    • olive oil - To sauté and for finishing. Penne alla vodka is a rich dish, and I'm using olive oil to replace some of the fat that would normally come from dairy, so you get a similar richness.
    • garlic - The vegan vodka sauce is PACKED with garlic. I am using six cloves, but feel free to add eight or more, if you want!
    • dry penne - We are cooking the pasta in the same pot as the sauce, which does require a bit of precision. If you use different types of pasta or gluten-free pasta, you may need to alter the amount of water and the cooking time to accommodate.
    • canned, diced tomatoes - Canned tomatoes are the base for the one-pot sauce.
    • water - You are going to start with two cups of water but you may need up to a cup more, depending on how old your pasta is, your pot and stove, and even the temperature in your kitchen.
    • soy or oat milk - Or your favorite, creamy non-dairy milk. Make sure you choose a milk that's unsweetened and is very creamy for the best results.
    • fresh parsley - For finishing. Adding the fresh parsley at the end brings so much freshness and flavor to this dish!
    • nutritional yeast - Thickens the sauce and adds creaminess. You can start with a tablespoon and add more by the teaspoon until you get the flavor and texture you want.
    • hot sauce or lemon juice - This is for acidity. If you want to add heat, as well, use a vinegar-based hot sauce. Otherwise, lemon juice is your friend.

    How to make vegan penne alla vodka

    In a six to eight quart soup pot, heat two tablespoons of the olive oil over medium heat. Saute the garlic for a few minutes, until it’s slightly browned.

    Add the penne, vodka, tomatoes, two cups of water, and soy or oat milk to the pot, and turn the heat up to high. Bring to a boil, then simmer, uncovered, stirring frequently, until the pasta is tender, about nine to 12 minutes.

    Add water, ¼ cup at a time, as needed. The amount of times you'll have to do this during the cooking process will vary, so have that water handy, and keep an eye on the pot! The resulting pasta should have a thick, clingy sauce.

    Drizzle the remaining oil into the pot, add the parsley, and stir in the nutritional yeast. Season with the salt and hot sauce or lemon juice just before serving.

    image collage showing pasta ingredients right after adding to the pan, during and after cooking, and a bowl of vegan vodka pasta ready to eat

    Helpful tips

    • Frequent stirring (along with that big-enough pot) is going to prevent your pasta from sticking to the bottom and to each other. It also helps you keep an eye, in case you need to add a splash of extra water, which can depend on so many factors, like your pasta, tomatoes, and the ambient temperature in your kitchen.

    Storage directions

    Leftovers will keep in a covered container in the refrigerator for three to four days. Reheat in the microwave for a minute or two.

    Frequently asked questions

    Is vodka vegan?

    When you're choosing your vodka for this recipe, make sure you use one that's not processed with animal ingredients. Most vodkas tend to be vegan, but there are a few non-vegan ones on store shelves.

    Can I make this gluten-free?

    I haven't tested this with gluten-free pasta, but it should work just fine. You may need to add more water, depending on the pasta that you use, and your cooking time will probably need to change. Simmer until the pasta is al dente.

    More one-pot pastas

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    • vegan spinach artichoke pasta in a pot
      Spinach Artichoke Pasta (a dairy-free, one-pot meal)
    • A Dutch oven with Pasta, spinach, and vegan chicken in a creamy sauce
      One-pot creamy vegan pasta bake
    • overhead photo of instant pot pasta in creamy sauce with tomatoes and spinach
      Vegan Instant Pot pasta with tomato pesto cream sauce

    📖 Recipe

    A bowl of penne sits on a blue table

    One-Pot Vegan Penne alla Vodka

    Rich, creamy vegan penne alla vodka is a cozy comfort food meal. The pasta and vodka sauce come together in a single pot!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: vegan penne alla vodka
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 443kcal
    Author: Becky Striepe

    Ingredients

    • 3 tablespoons olive oil - divided
    • 6 cloves of garlic - peeled and minced
    • 2 ½ cups dry penne
    • ¼ cup vodka
    • 1 14.5-oz can diced tomatoes
    • 2-3 cups water
    • 1 cup soy or oat milk
    • ¼ cup chopped fresh parsley
    • 1-2 tablespoons nutritional yeast - to taste
    • salt - to taste
    • your favorite hot sauce OR lemon juice - to taste
    US Customary - Metric

    Instructions

    • In a 6-8 quart soup pot, heat 2 tablespoons of the olive oil over medium heat. Saute the garlic for a few minutes, until it’s slightly browned.
    • Add the penne, vodka, tomatoes, 2 cups of water, and soy or oat milk to the pot, and turn the heat up to high. Bring to a boil, then simmer, uncovered, stirring frequently, until the pasta is tender, about 9-12 minutes. Add water, ¼ cup at a time, as needed. The amount of times you'll have to do this during the cooking process will vary, so have that water handy, and keep an eye on the pot! The resulting pasta should have a thick, clingy sauce.
    • Drizzle the remaining oil into the pot, add the parsley, and stir in the nutritional yeast. Season with the salt and hot sauce or lemon juice just before serving.

    Equipment

    • 6-8 quart soup pot

    Video

    Notes

    It's crucial that you keep a close eye on the pot, stirring and adding water as needed. During the last few minutes, I'd recommend stirring almost constantly, since the less liquid in the pan, the more likely the pasta is to stick to the bottom. Both stirring and adding water, as needed, prevent the pasta from sticking together and from burning during cooking, so make sure you're checking in often!
    The variation in cooking times for the pasta depends on a few things. Older pasta will need more time (and water) to cook. If your kitchen is cold, that ups the cooking time, too, because it will take longer for the liquid to boil.
    Hot sauce or lemon juice might seem like a strange choice, but it's all about that acid. If you like spicy, go with a vinegar-based hot sauce, like Tabasco or my raw hot sauce. If heat isn't your thing, lemon juice will bring the acid without the spiciness.
    Leftovers will keep in a covered container in the refrigerator for three to four days. Reheat in the microwave for a minute or two.

    Nutrition

    Nutrition Facts
    One-Pot Vegan Penne alla Vodka
    Amount per Serving
    Calories
    443
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    2
    g
    10
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Sodium
     
    42
    mg
    2
    %
    Potassium
     
    301
    mg
    9
    %
    Carbohydrates
     
    62
    g
    21
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    440
    IU
    9
    %
    Vitamin C
     
    6
    mg
    7
    %
    Calcium
     
    118
    mg
    12
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Becky

      February 11, 2010 at 7:42 am

      Oh awesome! Let me know how it goes. :)

      Reply
    2. Amanda

      February 10, 2010 at 8:41 pm

      The penne alla vodka looks amazing!! I can't wait to try it as I haven't had any since I gave up the dairy! thanks!

      Reply
    3. Becky

      February 10, 2010 at 8:11 am

      Yeah! I can't believe how easy it was! We made the pasta and sauce in our Dutch oven, so we could even store the leftovers in the same dish. Ultimate laziness!

      Reply
    4. Jes

      February 09, 2010 at 9:02 pm

      Mmm I'm craving a bowl of pasta hard core now. It looks so good! And the recipe is so simple, what's not to love?

      Reply

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    About Me

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    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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