An easy, family-friendly dinner that everyone will love! This vegan penne alla vodka recipe is a lightened-up version of an Italian classic. But it still delivers FANTASTIC flavour. Prepare to be impressed!
This recipe was originally published in December 2019. It has been updated for content, photos, and video.
This classic Italian dish is not traditionally a wholesome one. (Classic versions use bacon, pancetta, or another type of fatty meat, plus heavy cream.)
But if you’ve been following along the blog for a while, you know I love to, not only, veganize, but healthify (is that a word?) Italian classics. 😉
This version is FAR healthier than any penne alla vodka I’ve tried, but still tastes absolutely amazing.
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Why you’ll love it
- This vegan penne alla vodka sauce is WHOLESOME! I’m skipping the fatty meat (of course), but also replacing heavy cream with white kidney beans!
- Allergen friendly: Not only is this dish vegan and vegetarian friendly, but it’s also soy-free, nut-free, and if you choose gluten-free pasta, it’s gluten-free, too.
- Filling + satisfying! There’s something incredibly satisfying about pasta dishes, and this one will knock your socks off.
- This vegan penne alla vodka sauce has a gorgeous pink hue that’s satisfying for the eyes, too. 😉
Ingredients
Here’s what you’ll need to make this delicious vegan penne alla vodka.
- Penne: This dish traditionally uses penne pasta, although you may sub with other shapes if preferred. Use whole grain, gluten-free, rice pasta, or any variety you’d like.
- Veggies: Shallots, garlic, and mushrooms add great depth of flavour to this vegan vodka sauce. You may use onions instead of shallots for a stronger flavour if you’d like.
- Vodka: Please don’t skip it unless absolutely necessary. It adds an incredible depth of flavour to the sauce.
- Tomato sauce: Use your favourite brand, or homemade.
- Vegan cream: We’re not actually using cream here, but instead a combo of white beans and coconut milk for an ultra-creamy tomato sauce that’s dairy-free!
- Spices: Keep it simple with oregano and salt, or add more flavours if preferred.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Sauté the shallots and garlic, and then add the mushrooms. (photo 1)
Add the vodka and stir, then add the sauce and seasoning. (photo 2)
NOTES: If you’re avoiding oil, you may sauté in water or broth instead. As for the alcohol content, it will cook out, making the dish safe for kids, but the robust flavour it leaves behind is incredible.
While the sauce is simmering, blend the white beans and coconut milk until smooth. (photo 3)
Then pour the bean and milk mixture into your cooked tomato sauce. (photo 4)
NOTE: While the sauce is cooking, bring a large pot of salted water to boil and cook your penne according to package directions for al dente pasta. Drain and set aside.
Stir the mock vegan cream into the sauce to turn it a orange/pink hue. (photo 5)
Taste the sauce now and add salt, pepper, vegan parm, and/or chives if you’d like. (photo 6)
Serve garnished with extra vegan parmesan cheese, chives, basil, red pepper flakes, and/or fresh parsley and enjoy.
Variations + Substitutions
- For a richer sauce, you may use full-fat coconut milk. In order to keep the fat content lower, I use light. But if it’s a special occasion, and you feel like indulging, opt for full-fat coconut milk. It will add a lot of richness and flavour to your vegan penne alla vodka.
- If you don’t have white beans, you may use ½ cup of raw cashews and blend them with coconut milk or water. Keep in mind this will increase the calories and fat. Or use this cashew cream.
- OR – You may also blend a 300-gram package of soft tofu with a 1-2 tablespoons of non-dairy milk as needed. This will decrease the calories and fat content, but of course, the recipe will no longer be soy-free.
- For coconut free: you may use any other plant-based milk you like. Note, the results will be less rich.
- For gluten-free, choose your favourite brand of gluten-free pasta and cook according to the package directions for ‘al dente’ results.
- If you don’t have vodka, you may substitute it for a white wine with similar results. The alcohol content will cook out in the sauce, but if you’re avoiding alcohol for health reasons, you may skip it with slightly different results.
Can I prepare in advance?
Yes, you may fully prepare and cook your vegan vodka sauce ahead of time. However, the pasta will taste best freshly cooked.
If you’re making the sauce in advance, refrigerate it until you’re ready to cook the pasta. Then heat the sauce on the stove top while you cook your pasta.
Storage
Leftover vegan penne alla vodka will keep in the fridge in a sealed container for 3-4 days. You may reheat it on the stove top.
You may freeze the fully cooked vodka sauce in a freezer-safe, airtight container for up to 3 months.
I do not recommend freezing pasta as it will get too soft. Freeze the sauce separately and make fresh pasta on the day you’ll be enjoying it.
Expert Tips
- Don’t skip the vodka. The vodka’s purpose in this dish is to intensify and release the flavours in the tomato sauce. After all, it’s a vegan vodka sauce! 😉
- Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.
- Cook your pasta ‘al dente’. Al dente pasta is typically 1-3 minutes “underdone”. This is how Italians eat their pasta. 😉 We like a little bit of bite, and no mush. The pasta sauce is HOT and will continue to soften the pasta from its residual heat, so it’s always best to slightly undercook pasta for the best texture.
More vegan pasta recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 tablespoon vegan butter optional (sauté in water or broth for oil-free)
- 2 shallots finely chopped
- 4 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- ½ cup vodka optional, but recommended
- 4 cups tomato sauce
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- 1 cup white kidney beans cooked or canned
- ⅔ cup lite coconut milk canned
- 1 pound penne pasta gluten free if preferred
Optional Garnishes
- Chopped fresh chives
- Vegan Parmesan Cheese
Instructions
- Melt the butter, if using, in a large sauce pot. Then add the shallots and sauté until translucent, approx 3 minutes. Then add the garlic and sauté another 30 seconds or so. Now add the sliced mushrooms and continue to sauté until the mushrooms are reduced. This will take about 3-4 minutes.
- Next, pour in the vodka, and stir continuously until absorbed, about 1 minute. Then pour in the tomato sauce, salt and oregano and let your sauce simmer over medium/low heat for about 20-25 minutes.
- Bring a large pot of generously salted water to boil, and cook your penne according to the package directions for al dente pasta.
- Meanwhile, add your white beans and coconut milk to a blender and process until smooth. Set aside.
- Once your sauce is cooked, turn off the heat and pour in the bean and coconut milk mixture. Stir until combined. Taste and add a little more salt and pepper if you’d like.
- Drain your pasta and serve with a generous serving of the vodka sauce. Garnish with fresh chives or vegan parmesan cheese, if desired.
Video
Notes
- Don’t skip the vodka. The vodka’s purpose in this dish is to intensify and release the flavours in the tomato sauce. After all, it’s a vegan vodka sauce! 😉
- Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.
- Cook your pasta ‘al dente’. Al dente pasta is typically 1-3 minutes “underdone”. This is how Italians eat their pasta. 😉 We like a little bit of bite, and no mush. The pasta sauce is HOT and will continue to soften the pasta from its residual heat, so it’s always best to slightly undercook pasta for the best texture.
Nutrition
FAQ
Cashew cream, soy milk, pureed beans, pureed tofu, or another non-dairy milk make great subs. Keep in mind, the low-fat options will be less rich.
While vodka provides the most robust flavour, you may use white wine with similar results. Or, for a budget friendly option, you may use broth or water with a squeeze of lemon juice.
Yes, most dry pasta sold in stores is vegan. If you’re looking at fresh varities, these often contain eggs so make sure to read the ingredients.
Brenda Grady says
This sounds scrumptious …. however, being a mobile single, I choose to spend the least amount of time possible in my RV kitchen area. Is it possible to tweak the instructions for making this recipe in an Instant Pot?
Rosa says
Hi Brenda, while I’m sure it’s possible, I haven’t tested that yet, so I can’t make a recommendation on timing.
Kathleen Doerrie says
If using canned beans, should they be rinsed or used with their juice?
rosa says
Hi Kathleen. No juice needed, just the beans. Hope you enjoy! 🙂
Karen says
Thanks. Doc told me no coconut stuff. You have amazing recipes
rosa says
My pleasure Karen! Glad you’re enjoying my recipes. 🙂
Karen says
Can I use something besides coconut milk in recipes?
rosa says
Hi Karen, you may sub for any milk you prefer. I like coconut milk in this one for the creaminess, but soy or cashew would also work well. Enjoy!
Deanna says
This was so good and really easy to make, my whole family loved it and couldn’t tell I’d made it healthier!
rosa says
Yay! So glad to hear that. Thanks very much for reporting your feedback. 🙂