Vegan Penne alla Vodka
This vegan Penne alla Vodka is a lightened up version of an Italian classic that's made dairy-free with coconut cream. It's rich, creamy and makes for the perfect 30-minute meal that the whole family will love!
Servings: 6
Ingredients
- 1 lb dry penne pasta
- 3 Tablespoons olive oil
- 6 cloves garlic minced
- 1 small onion finely diced
- 1 28 oz can crushed tomatoes
- ¼ cup vodka
- ⅛ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅔ cup canned coconut cream
- ½ cup fresh basil chopped
- ¼ cup vegan shredded parmesan
Instructions
- Bring a large pot of salted water to a boil, add pasta and cook according to package until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and onions and cook for 6-7 minutes or until onions are translucent, fragrant and start to caramelize.
- 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 then pour in the vodka. Simmer on low for 15-20 minutes, uncovered to allow the sauce to reduce and thicken.
- Stir 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 and basil if you like.
Nutrition
Serving: 1/6 of recipe | Calories: 483kcal | Carbohydrates: 72g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 369mg | Potassium: 35mg | Fiber: 3g | Sugar: 4g