This creamy and flavorful pasta has perfect notes of garlic and fresh herbs with a subtle sweetness from tomato. Paired perfectly with plant-based sausage, it's the coziest and easiest dinner meal.
If you're looking for an easy and indulgent pasta dish that comes together in under an hour, this is it! This recipe uses minimal and fresh ingredients, is ultra rich and creamy, and can satisfy the masses. Just in time for autumn and winter, too- so it's perfect to serve up and enjoy on a cold night.
It keeps and reheats well, which makes it a great weeknight family meal or even a meal prep option to reheat at work or school. When I cook this creamy pot of pasta, I enjoy serving a bowl with a slice of warm sourdough or garlic bread on the side, and/or a side salad. This recipe is also super forgiving, so feel free to switch up your preferred herbs, cream, type of pasta, protein element or even omit the vodka all together! However you customize your dish is up to you and I hope you thoroughly enjoy the end result. Indulgent food comas for everyone!
COOKING TIP: THE STARCH FROM RESERVED PASTA WATER IS A GREAT WAY TO ADD A CREAMY VISCOSITY INTO A PASTA SAUCE
tips before starting/TROUBLESHOOTING:
Tip #1:
Remember to save the pasta water before completely draining! It's a key element to creating a nice viscosity for the sauce.
TIP #2:
Using a cast iron pot or Dutch oven is my recommended way of making this recipe; it's a great non-stick option and cooks everything quick and beautifully without burning.
CREAMY VODKA PASTA | VEGAN
Prep time: Cook time: Yield:
10 Minutes 30 Minutes 6 Servings
ingredients
2 Tbsp. Olive Oil
Plant-Based Sausages- cut into 1 inch slices
1 Shallot- minced
4 Cloves of Garlic- minced
1/3 cup Tomato Paste
(236 ml.)- 1-1 1/2 cups reserved Pasta Water*
(60 ml.)- 1/4 cup Vodka *optional*
(355 ml.)- 1 1/2 cup Non-dairy Cream *or extra creamy oat milk
16 oz. Pasta *gluten-free if desired*
Salt to taste
1/2 tsp. Red Pepper Flakes
1/2 cup Vegan Parmesan Cheese
Fresh Basil to garnish
Fresh Oregano to garnish
METHOD
Preheat a heavy bottom saucepan or pot to medium heat and add olive oil. Brown sliced sausages- about 5 minutes each side. In the meantime, bring a large pot of water to boil for the pasta.
Add the minced shallot and garlic into the pot of browned sausage slices and sauté until translucent and fragrant- about 2 minutes.
Add pasta to boiling pot of water and cook according to package directions. REMEMBER TO RESERVE PASTA WATER BEFORE DRAINING COMPLETELY
Once the shallot and garlic are cooked until translucent, add the tomato paste, cream, vodka, pepper flakes, a pinch of salt, vegan parmesan and reserved pasta water. Stir to deglaze the bottom of the pan and bring to a gentle simmer. Simmer for about 5 minutes to cook the alcohol out of the vodka and thicken the sauce.
Add your pasta and toss gently to combine.
Garnish with chopped fresh basil and oregano. Enjoy!
NOTES
*Using pasta water will thin out the sauce while still giving it a creamy viscosity (due to the starches), so I don't recommend substituting for regular water!
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