Rich, creamy vegan penne alla vodka is a cozy comfort food meal. The pasta and vodka sauce come together in a single pot!
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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!
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.
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
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.
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
📖 Recipe
One-Pot Vegan Penne alla Vodka
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
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
Becky
Oh awesome! Let me know how it goes. :)
Amanda
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!
Becky
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!
Jes
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?