Here’s a simple and delicious way to make a vegan version of the classic vodka pasta. This recipe is not only creamy and tangy but also super easy to whip up!
Ingredients:
- 1/4 cup olive oil
- 3 cloves of garlic, minced
- 1 can (6 ounces) of tomato paste
- 1/4 cup vodka
- 1 can (14 ounces) full-fat coconut milk
- 1 pound of rotini or your favorite pasta
- A splash of reserved pasta water
- 1 teaspoon salt
- Additional seasonings like black pepper, more olive oil, red pepper flakes, and garlic salt to taste
Instructions:
- Start by heating the olive oil in a pan over low heat. Add the minced garlic and sauté until it’s fragrant but not browned. Keep an eye on it to prevent burning.
- Stir in the tomato paste and cook until it turns a deep red color.
- Pour in the vodka and let it cook off, then add the coconut milk and a teaspoon of salt. Let this mixture simmer for a while to blend the flavors.
- Meanwhile, cook your pasta according to the package instructions. Once done, drain it and save a bit of the pasta water.
- Toss the pasta in the sauce, adding a little of the reserved pasta water to get the consistency just right.
- Serve hot and enjoy the rich, creamy flavors!
Tips:
- Constantly stir the garlic while cooking and keep the heat low to avoid it turning bitter. If it does brown, it’s best to start over since garlic is a key flavor in this dish.
- I used whole wheat pasta as a healthier option, especially good during times when you’re cutting back on refined grains.
- Feel free to adjust the amount of vodka based on your preference. More vodka can enhance the dish’s flavor.
This dish is perfect for a cozy night in, offering a comforting bowl of pasta with a vegan twist. Enjoy your meal!
