vegan vodka sauce

Vegan Vodka Sauce with Pasta

pasta

raw cashews

vodka

tomatoes

olive oil (1/4 cup)

garlic

onion

basil (plus more for garnish)

-1 tsp sea salt

Black pepper

This 6 ingredient vegan vodka sauce is just as creamy and delicious as the classic penne a la vodka, but made without dairy and even without vodka if you want an alcohol free vodka sauce! Quick and easy for the perfect weeknight vegan pasta recipe.

6 Ingredient No-Vodka Vegan Vodka Sauce

onion,

garlic,

olive oil

25-ounce jar marinara sauce

(250 mL) dairy free milk*

tsp red pepper flakes

vegan pasta

To start, cook the onion and garlic together on medium heat until cooked and translucent. Then remove from heat and allow the onions and garlic to cool for 5-10 minutes in a separate bowl.

Add the marinara sauce, dairy free milk, faux vodka, and onion garlic mixture to the blender, and blend until smooth.

Pour the sauce back into the saucepan, and bring to medium-low heat. Stir in the vegan parmesan cheese and optional red pepper flakes, and stir until melted.

Reduce the sauce to low while you make the pasta in a separate saucepan. Cook the pasta according to instructions. Save about 1/4 cup of the pasta water, then add the cooked pasta and pasta water to the sauce. Stir to combine.

Serve immediately and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days.

This sauce is 10 stars in my book...simple, flavorful, and so versatile!  I used it atop a pizza crust with some fresh basil - delish!  I plan to use the remainder of the sauce over pasta this weekend.  Thanks for sharing this fabulous recipe!

This creamy dairy free penne alla vodka has a flavorful vegan vodka sauce made with almond milk or oatmilk. Healthy and delicious!

Dairy Free Penne Alla Vodka

almond milk

chicken breasts

salt

black pepper

oregano

red pepper flakes

whole wheat penne (or similar whole wheat pasta)

nutritional yeast

basil parsley

Bring a large pot of salted water to a boil. Drain the almonds, then place them in a blender with the almond milk. Puree until smooth, thick, and creamy. Depending upon your blender, this may take several minutes and you may need to stop and scrape down the blender a few times. The mixture will be the consistency of a paste and will have brown flecks of almond skin in it. Set aside.

Meanwhile, in a very large, deep skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium high heat. Once hot, add the chicken. Season with 1/2 teaspoon salt and black pepper. Sauté until lightly browned on all sides and cooked through, about 4 to 6 minutes. Remove to a plate and set aside. Make sure you have the vodka measured and on hand.

To the same pan, add the remaining 1 tablespoon olive oil. Let warm up, then add the onion and remaining 1/2 teaspoon salt. Cook until the onion begins to soften, about 3 to 4 minutes, then add the garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.

Carefully add the vodka (be especially careful if your stove has an open flame). Scrape to deglaze the pan, then let the vodka cook until reduced by half, about 5 minutes. Add the crushed tomatoes, oregano, and red pepper flakes. Bring this sauce to a steady simmer, then reduce the heat to a low simmer over medium low, adjusting the heat as needed so that the sauce simmers gently (you want it to continue to reduce but not bubble aggressively). Let simmer until thickened, about 10 minutes. Remove from heat and stir in the blended almond mixture until the sauce is smooth and the almond mixture is well incorporated (the sauce will turn a light, creamy red color). Taste and adjust seasoning as desired.

While the sauce simmers, cook the pasta in the boiling water to al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and immediately add it to the sauce. Toss to coat the pasta, then stir in the chicken, adding a bit of the pasta cooking liquid to loosen the sauce as needed. Stir in the nutritional yeast. Serve hot, sprinkled with basil or parsley.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693587099/iuzgRvKpy.mp4

Atemberaubend leckere Penne alla Vodka! Dieses Rezept für cremige Vodka Sauce mit Penne ist alles andere als langweilig! Lecker, schnell und einfach gemacht!

Penne Alla Vodka

200 g Penne (oder Rigatoni)

EL Olivenöl

kleine Zwiebel (gehackt)

Knoblauchzehe (gehackt)

60 ml Vodka (gelingt auch mit einem milden Gin)

200 g passierte Tomaten (oder Tomatensauce)

¼ TL Chiliflocken (optional)

½ TL Zucker

80 ml pflanzliche Sahne (Vegetarisch: Sahne)

¼ TL Salz (oder mehr zum Abschmecken)

¼ TL Pfeffer (oder mehr zum Abschmecken)

EL glatte Petersilie (gehackt)

Penne gemäss Packungsanleitung in kochendem Salzwasser al dente kochen. Etwas Nudel-Kochwasser zurückbehalten, restliches Nudelwasser abgiessen.

Olivenöl in einer Bratpfanne oder Topf erhitzen. Zwiebel und Knoblauch dazugeben und für 3 Minuten unter ständigem Rühren anschwitzen.

Mit Wodka ablöschen und circa auf die Hälfte einköcheln.

Passierte Tomaten, Chiliflocken, und Zucker dazugeben und für 5 Minuten leicht köcheln lassen, gelegentlich rühren.

Pflanzliche Sahne unterrühren und mit Salz und Pfeffer abschmecken.

Penne dazugeben und für eine Minute weiterrühren, damit die Pasta die Sauce optimal aufziehen kann. → Falls die Sauce zu dick wird, kannst du sie mit etwas zurückbehaltenem Nudel-Kochwasser verdünnen.

Mit frischer Petersilie servieren! → Tipp: Wer mag, mischt noch etwas Parmesan oder veganen Parmesan unter die Nudeln!

https://content.jwplatform.com/videos/gzjVLVKG.mp4

Penne Alla Vodka Rezept | Aline Made

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