Go Back
Vegan vodka pasta with creamy tomato coconut milk sauce and rotini pasta in a bowl

Vegan Vodka Pasta with Creamy Tomato Sauce and Coconut Milk

Vegan vodka pasta is a creamy tomato pasta with a smooth coconut milk sauce and rich savory flavor. This easy comfort meal is perfect for a simple weeknight dinner when you want a satisfying plant-based pasta dish.
Print Recipe Pin Recipe
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
  • 1/4 cup vodka
  • 1 14-ounce can full fat coconut milk
  • 1 teaspoon salt
Pasta
  • 1 pound rotini (or any pasta)
  • a little bit of reserved pasta water, as needed
Seasoning
  • additional salt, black pepper, olive oil, red pepper flakes, or garlic salt, as needed

Method
 

Preparation
  1. Heat the olive oil over low heat. Add the minced garlic and cook gently, stirring, until fragrant.
  2. Add the tomato paste and stir as it cooks until the paste develops a deeper red color.
  3. Pour in the vodka and allow it to sizzle briefly. Add the coconut milk and salt, then let the sauce simmer.
  4. Cook the pasta according to package directions. Drain the pasta and combine it with the sauce, adding a small amount of reserved pasta water as needed to reach the desired consistency.
  5. Serve the finished pasta and enjoy.

Notes

Keep the garlic on low heat and stir it constantly while cooking to prevent browning, as browned garlic can become bitter. If the garlic browns, starting over is recommended because it has a strong impact on the simple sauce. Whole wheat pasta can be used if preferred. Additional vodka can be added based on personal preference and the sauce flavor can be adjusted with extra seasonings.