Our Vegan Vodka Pasta Recipe – Creamy, Rich, And So Easy to Make

Jess Miller

If you’ve ever had vodka pasta, you’ll know it’s not shy on flavor. The sauce is creamy, slightly tangy, and just the right amount of rich.

This vegan version gives you all that goodness without any dairy, making it a weeknight go-to that still feels a bit indulgent.

It’s smooth, satisfying, and surprisingly easy to pull together. You don’t need any fancy ingredients – just a few pantry basics and a splash of your favourite plant-based milk.

Serve it with garlic bread or a side salad, and you’ve got a dinner that feels restaurant-worthy without leaving the kitchen.

Is your mouth watering? Then let’s show you how to make it.

Contents hide

1 Why This Recipe Works So Well

2 How To Make Vegan Vodka Pasta At Home

2.1 Ingredients

2.2 Method

3 Our Top Tips For Cooking This Dish

3.1 Go for full-fat coconut milk

3.2 Let the vodka cook off a little

3.3 Taste as you go

3.4 Add a little heat if you like

4 Variations You Can Try

5 Storage and Reheating

6 Final Thoughts

7 Our Vegan Vodka Pasta Recipe – Creamy, Rich, And So Easy to Make

7.1 Ingredients

7.2 Directions

Why This Recipe Works So Well

What makes vodka pasta so delicious is the balance. The tomatoes give it a bright, slightly sweet base.

The vodka helps bring out the richness and depth, and the plant-based cream ties it all together into one silky, satisfying sauce.

In this vegan version, we swap out the dairy for coconut milk or cashew cream. Both give the sauce a creamy texture that works beautifully with the tomato and garlic.

A little nutritional yeast adds a cheesy note without needing any actual cheese.

This is one of those recipes that looks impressive but takes very little effort. It’s perfect for nights when you want comfort food that still feels fresh and light.

How To Make Vegan Vodka Pasta At Home

If you’re ready to give this recipe a try yourself, here’s what you’ll need:

Ingredients

To make this dish, you’ll need:

350g pasta (penne or rigatoni are classics)
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
½ cup vodka
1 can (400g) crushed tomatoes
¾ cup full-fat coconut milk or homemade cashew cream
2 tablespoons nutritional yeast (optional)
Salt and black pepper, to taste
Fresh basil or parsley, for serving

Method

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Reserve half a cup of the cooking water, then drain.

2. Make the base of the sauce

While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.

Stir in the garlic and red pepper flakes and cook for another minute.

3. Add the vodka and tomatoes

Pour in the vodka and let it simmer for 2 to 3 minutes to reduce slightly. Stir in the crushed tomatoes and a pinch of salt.

Let the sauce cook down for about 10 minutes so the flavours can come together.

4. Make it creamy

Lower the heat and stir in the coconut milk or cashew cream. Add the nutritional yeast if using, then taste and adjust seasoning.

Let it simmer for another few minutes until the sauce thickens slightly.

5. Toss and serve

Add the cooked pasta to the pan and toss to coat. Use a splash of the reserved pasta water to loosen the sauce if needed. Top with chopped basil or parsley and serve hot.

Our Top Tips For Cooking This Dish

Go for full-fat coconut milk

It gives the sauce a richer texture and balances the acidity of the tomatoes. If you’re using cashew cream, make sure it’s blended really smooth for the best finish.

Let the vodka cook off a little

This step is important. Cooking off the alcohol softens the sharpness and helps bring out the deeper tomato flavour.

Taste as you go

The balance of acid, creaminess, and salt can shift depending on your ingredients. A quick taste before serving helps you get everything just right.

Add a little heat if you like

Red pepper flakes are optional, but they add a nice, gentle kick that works well with the creamy sauce.

Variations You Can Try

This dish is a great base for different twists. Try adding sautéed mushrooms, spinach, or roasted red peppers for extra veg.

For a heartier version, stir through cooked chickpeas or top with crispy tofu.

You can also use gluten-free pasta if needed, and the sauce itself works well as a base for baked pasta dishes too.

Storage and Reheating

Leftovers will keep well in the fridge for up to three days. Store in an airtight container and reheat gently on the stove or in the microwave with a splash of water or plant milk to loosen the sauce.

Final Thoughts

Vegan vodka pasta is the kind of dish that feels like a treat but is simple enough to make any night of the week.

It’s full of flavour, rich without being heavy, and made from ingredients you probably already have.

This recipe is a keeper for those days when you want something comforting, creamy, and totally satisfying – no dairy required.