Prepare to transform your dinner table with a mouthwatering plant-based masterpiece that will make even the most committed carnivores forget about dairy! This Vegan Vodka Pasta is not just a recipe; it's a flavor explosion that proves plant-based cooking can be incredibly luxurious, creamy, and utterly irresistible. With a perfect balance of rich coconut cream, zesty tomatoes, and a hint of spicy red pepper, this dish will transport your taste buds straight to an Italian trattoria—no animal products required!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta of choice
- 1 can (15 oz) crushed tomatoes
- 1/2 cup coconut cream
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 tsp red pepper flakes
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients to ensure a smooth cooking process. You will need 12 oz of pasta, 1 can of crushed tomatoes, 1/2 cup of coconut cream, 2 cloves of minced garlic, 1/2 chopped onion, 1 tsp of red pepper flakes, 1 tsp of dried basil, salt and pepper to taste, and fresh basil for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the 12 oz of pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a splash of olive oil to the skillet, and once hot, add the chopped onion. Sauté the onion for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Stir in the crushed tomatoes, coconut cream, red pepper flakes, and dried basil. Mix well to combine all the ingredients. Allow the sauce to simmer for about 10-15 minutes, stirring occasionally. This will help the flavors meld together.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- After the sauce has simmered, taste and season with salt and pepper to your liking. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Add the drained pasta to the skillet with the vodka sauce. Toss gently to coat the pasta evenly with the sauce. If necessary, add more reserved pasta water to help the sauce adhere to the pasta.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve the pasta vegan vodka sauce in bowls, garnished with fresh basil leaves.
- Enjoy your delicious Pasta Vegan Vodka Sauce!
Tips
- Choose your pasta wisely: Opt for high-quality pasta that holds sauce well, like rigatoni or penne.
- Don't rush the sautéing: Take time to properly caramelize onions and bloom garlic for deeper flavor development.
- Control your heat: Simmer the sauce gently to prevent separation and maintain a smooth, creamy texture.
- Reserve pasta water: This starchy liquid is your secret weapon for adjusting sauce consistency and helping it cling to pasta.
- Fresh herbs make a difference: Use freshly chopped basil at the end for a burst of aromatic freshness.
- Customize spice levels: Adjust red pepper flakes to suit your heat preference.
- For extra richness, consider adding a tablespoon of nutritional yeast to enhance the creamy, cheesy undertones.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 10g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
