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.
- 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
- ⅛ 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