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    Home » Recipes » Mains

    Vegan Penne Alla Vodka [Healthier Than Grandma’s!]

    Published: Jan 25, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    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!

    Plate of penne alla vodka with green onion garnish.

    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.

    Jump to:
    • Why you’ll love it
    • Ingredients
    • Instructions
    • Variations + Substitutions
    • Can I prepare in advance?
    • Storage
    • Expert Tips
    • More vegan pasta recipes
    • 📖 Recipe
    • FAQ
    Wooden spoon scooping penne alla vodka sauce.

    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.

    Ingredients needed to make vegan penne alla vodka.
    See recipe card for quantities.
    • 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.)

    Onion, garlic and mushrooms being sauteed in pan.

    Sauté the shallots and garlic, and then add the mushrooms. (photo 1)

    Vodka being poured into skillet of sauted mushrooms and shallots.

    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.

    White creamy mixture inside blender.

    While the sauce is simmering, blend the white beans and coconut milk until smooth. (photo 3)

    White mixture being poured into pan with tomato sauce.

    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.

    Vegan vodka sauce inside large skillet.

    Stir the mock vegan cream into the sauce to turn it a orange/pink hue. (photo 5)

    Scoop of vegan vodka sauce being held over pot of sauce.

    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.

    Forkful of vegan penne alla vodka.

    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

    • two bowls of pasta e fagioli with parsley garnish
      Vegan Pasta e Fagioli w/ Instant Pot Option
    • Forkful of gnocchi inside plate with more gnocchi.
      Vegan Pumpkin Gnocchi made from scratch!
    • Plate of spaghetti, zucchini and mushrooms with basil on top.
      Easy Mushroom Zucchini Pasta
    • plate of baked pasta dish with fork inside.
      Vegan Baked Pasta [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Plate of penne alla vodka with green onion garnish.

    Vegan Penne Alla Vodka

    This lighter version of penne alla vodka subs heavy cream for protein dense white kidney beans, without sacrificing flavour or creaminess.
    5 from 7 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 6 Servings
    Calories: 377kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.
    Leftovers keep refrigerated in a sealed container for 3-4 days, just reheat on the stovetop to enjoy.
    You may freeze any extra sauce for up to 3 months but freshly cooked pasta tastes best, so I don’t recommend freezing pasta.

    Nutrition

    Calories: 377kcal | Carbohydrates: 72g | Protein: 14g | Fat: 3g | Saturated Fat: 2g | Sodium: 383mg | Potassium: 748mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

    FAQ

    What can I use instead of heavy cream in vodka sauce?

    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.

    What can you substitute for vodka in penne alla vodka?

    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.

    Is penne pasta vegan?

    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.

    502 shares

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    1. Brenda Grady

      January 25, 2023 at 11:12 am

      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?

      Reply
      • Rosa

        February 01, 2023 at 8:05 am

        Hi Brenda, while I’m sure it’s possible, I haven’t tested that yet, so I can’t make a recommendation on timing.

        Reply
    2. Kathleen Doerrie

      February 13, 2020 at 12:46 pm

      If using canned beans, should they be rinsed or used with their juice?

      Reply
      • rosa

        February 13, 2020 at 1:25 pm

        Hi Kathleen. No juice needed, just the beans. Hope you enjoy! 🙂

        Reply
    3. Karen

      January 05, 2020 at 3:44 pm

      Thanks. Doc told me no coconut stuff. You have amazing recipes

      Reply
      • rosa

        January 05, 2020 at 5:45 pm

        My pleasure Karen! Glad you’re enjoying my recipes. 🙂

        Reply
    4. Karen

      January 04, 2020 at 8:53 pm

      Can I use something besides coconut milk in recipes?

      Reply
      • rosa

        January 04, 2020 at 10:49 pm

        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!

        Reply
    5. Deanna

      December 22, 2019 at 11:50 am

      5 stars
      This was so good and really easy to make, my whole family loved it and couldn’t tell I’d made it healthier!

      Reply
      • rosa

        December 22, 2019 at 6:14 pm

        Yay! So glad to hear that. Thanks very much for reporting your feedback. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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