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Healthy and vegan penne alla vodka on a plate next to garlic and fresh basil.
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4.67 from 3 votes

Vegan Penne alla Vodka

A lightened-up penne alla vodka recipe made with protein-packed red lentil penne and coconut cream. This version has less calories and fat, more protein and fiber and it's still loaded with creamy flavor. Gluten-free and vegan.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Lunch/Dinner
Cuisine: Italian
Keyword: vegan penne alla vodka
Servings: 4


  • 1 box 8 oz Barilla Red Lentil Penne
  • 3 Tablespoons olive oil
  • 6 cloves garlic minced
  • 1 small onion finely diced
  • 28 oz can crushed tomatoes
  • 1/4 cup vodka or vermouth
  • teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup coconut cream
  • 1/2 cup fresh basil chopped
  • ¼ cup dairy-free shredded parmesan or hemp parmesan


  • Bring a large pot of salted water to a boil, add pasta and cook until done, about 7 to 9 minutes. Drain.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and onions and cook for 5-6 minutes or until onions are translucent and fragrant. Carefully add crushed tomatoes into the skillet. Bring to a simmer and add salt, pepper and crushed red pepper. Stir to combine and cook for about 2 minutes before pouring in the vodka and simmering the sauce for another 5-6 minutes. Add in the coconut cream.
  • At this point you can add the drained pasta back to the pot and pour in the sauce to combine. Or you can plate the pasta and add sauce on top.
  • Sprinkle fresh basil and parmesan over the pasta and toss to mix. Serve immediately, passing additional parmesan if you like.


Serving: 1/4 of recipe | Calories: 456kcal | Carbohydrates: 57g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Fiber: 11g | Sugar: 4g