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

Vegan Vodka Pasta with Tomato Paste and Coconut Milk

Vegan Vodka Pasta is a creamy, tomato-rich pasta dish with a smooth sauce and comforting flavor. It is an easy, satisfying choice for a flavorful weeknight meal.
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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 (170 g) can tomato paste
  • 1/4 cup vodka
  • 1 14-ounce (397 g) can full fat coconut milk
  • 1 teaspoon salt
  • season to taste with more salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.
Pasta
  • 1 pound (454 g) rotini (or any pasta)
  • a little bit of reserved pasta water

Method
 

Cooking
  1. Warm the olive oil over low heat. Add the minced garlic and cook, stirring, 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. 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.
Serving
  1. Serve the pasta and enjoy.

Notes

Garlic: Stir the garlic constantly and keep the heat low to prevent browning, as browned garlic can become bitter. If the garlic browns, it is recommended to start over because it provides a major part of the flavor in this simple sauce. Pasta: Whole wheat pasta was used for a heartier option while limiting refined grains during Sugar Free January. Vodka: More vodka can be added if desired; this recipe research found vodka amounts can affect the flavor of vodka pasta sauces.