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Vegan vodka pasta with rotini in a creamy tomato coconut sauce

Vegan Vodka Pasta with Coconut Milk and Tomato Paste

Vegan vodka pasta is a creamy, comforting pasta dish with a rich tomato sauce and smooth dairy-free texture. It is an easy choice for a cozy weeknight meal made with a simple ingredient list.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 -ish servings
Course: Pasta
Cuisine: Italian-Inspired
Calories: 523
Ingredients Method Notes

Ingredients
  

Sauce
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 6-ounce can tomato paste (170 g)
  • 1/4 cup vodka
  • 1 14-ounce can full fat coconut milk (397 g)
  • a little bit of reserved pasta water
  • 1 teaspoon salt
  • season to taste with more salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.
Pasta
  • 1 pound rotini (or any pasta)

Method
 

Preparation
  1. Warm the olive oil over low heat. Add the minced garlic and cook gently until fragrant.
  2. Stir in the tomato paste and continue cooking until the paste develops a deep red color.
  3. Pour in the vodka and allow it to sizzle away. Add the coconut milk and salt, then let the sauce simmer briefly.
  4. Cook the pasta according to the package directions. Drain and combine with the sauce, adding a little reserved pasta water as needed to reach the desired consistency.
  5. Serve the finished pasta warm.

Notes

Garlic: Stir the garlic continuously and keep the heat low to prevent browning, as browned garlic can taste bitter. If the garlic browns, it is recommended to start again because it has a strong impact on the finished dish. Pasta: Whole wheat pasta was used during the original preparation to limit refined grains. Vodka: Additional vodka can be added according to personal preference.