Name: Vegan Penne Alla Vodka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 People
Ingredients: 1/2 cup raw cashews; 3/4 cup water (+ more for soaking); 12 ounces penne pasta; 2 tablespoons olive oil (or vegan butter (or blend of both)); 1 medium shallot (, minced); 4 cloves garlic (, minced); 1/2 teaspoon red chili flakes; 1/2 teaspoon dried oregano; 1/2 cup vodka ((nice quality)); 28 ounces canned crushed tomatoes (, fire-roasted (sub regular)); 1/2 cup vegetable broth (, low sodium); 3/4 teaspoon salt (, more to taste (more for pasta water)); Fresh cracked pepper (, to taste); Vegan Parmesan Cheese; Parsley (or basil, fresh-cut)

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This Vegan Penne Alla Vodka is an easy weeknight meal to prepare and will quickly become a family favorite. It’s rich, creamy and so satisfying!

Besides being a total soupaholic, I’m also a die-hard pasta lover! It’s one thing I just can’t live without. It’s easy to make, comforting and so versatile! I especially love Italian-American classics that I grew up on like my Vegan Fettuccine Alfredo and this Vegan Penne Alla Vodka.

Putting vodka into a sauce may seem a bit odd since it doesn’t have a deep flavor. However, it actually works to release flavor compounds in the tomatoes without overpowering their flavor. It also intensifies the aroma and flavor of the other herbs and spices.

The result is an unbelievably creamy sauce with sharp, bright and subtle-sweet flavors with a touch of heat. It’s phenomenal!

INGREDIENTS FOR VEGAN PENNE ALLA VODKA

(FULL AMOUNTS IN RECIPE CARD BELOW)

The ingredient list is fairly simple. You’ll need Cashews, Water, Penne Pasta, Olive Oil, Shallots, Garlic, Crushed Red Pepper, Dried Oregano, Vodka, Crushed Tomatoes, Vegetable broth, Fresh Parsley or Basil, Vegan Parmesan Cheese, Salt, and Pepper. That’s it!

HOW TO MAKE VEGAN PENNE ALLA VODKA

First, you’ll need to soften the cashews. To prep, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse then place them in a blender with water. Blend on high until very smooth.

STEP 1 – Sauté shallots in oil over medium heat until softened.
STEP 2 – Add garlic and sauté until fragrant.
STEP 3 – Now add the crushed red pepper and oregano. Sauté 30-60 seconds until fragrant.
STEP 4 – Add vodka and cook until it’s reduced by half.

STEP 5 – Pour in the tomatoes, broth, salt, and pepper. Reduce heat slightly and gently simmer until liquid reduces and sauce thickens (about 12-15 minutes).
STEP 6 – Now pour the cashew cream into the pan and stir to combine well.
STEP 7 – Gently simmer for 1-2 minutes to combine and thicken. Taste for seasoning and add more if needed.

NOTE: (not pictured) I like to start cooking the pasta about 5 minutes after the sauce has started. This way the pasta isn’t sitting too long, and it will be fresh when it goes into the sauce. Place pasta in a large pot of salted boiling water and cook until al dente.

STEP 8 – Now for the final step! Add the cooked pasta to the pan and gently toss to coat well. Remove from the heat. Serve with fresh-cut parsley and vegan parmesan.

TIPS AND TRICKS FOR VEGAN PENNE ALLA VODKA:

To prep ahead, pre-soften your cashews by placing them in cool water for 2-4 hours (or overnight in the fridge). Then they’ll be ready to pop in the blender right away.
If you don’t have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 6 hours or more.
Instead of cashew cream, you can also use 3/4 cup lite canned coconut milk. You may need to cook the sauce a few minutes longer to thicken.
The amount of sauce coats 12 ounces of penne very well and it’s very saucy. However, you can stretch it to 16 ounces of pasta.
The crushed red pepper will add a little heat which may be too spicy for kiddos. You can reduce it by half or omit it altogether.
Be very cautious around a stove with an open flame. Vodka is highly flammable.

WHAT CAN I SERVE IT WITH?

It’s really filling on its own, but it goes nicely with roasted vegetables or a salad. Also, you can add vegan sausage to the sauce for a smoky flavor and extra protein. I love Field Roast Italian Vegan Sausages. SO good!

WHAT KIND OF VODKA SHOULD I USE FOR VODKA SAUCE?

You’ll definitely want to choose one that you wouldn’t mind drinking in a cocktail. It doesn’t have to be expensive though. My favorites are Tito’s, Stolichnaya or Kettle One. Just make sure to pick an unflavored variety or it will be an unpleasant experience.

If you’d like to discover more inexpensive brands, here’s a great article by The Spruce Eats. They list 10 more brands and go into detail about their taste and distillation process. It’s worth a look.

CAN I MAKE THIS GLUTEN-FREE?

Absolutely! The sauce is already gluten-free, so just switch out the regular penne for a gluten-free variety. I love the Jovial brand and I think it’s closest to regular wheat pasta for taste and texture.

CAN I FREEZE THE SAUCE?

Yes! This vodka sauce will keep in an airtight container for 3-5 months. Just let it completely cool before freezing. To thaw, leave it in the fridge overnight, then gently warm on the stove for 5-10 minutes. I usually add a few splashes of vegetable broth or pasta water to thin it out a little.

MORE VEGAN ITALIAN RECIPES TO ENJOY:

I’D LOVE TO HEAR FROM YOU

If you make this Penne Alla Vodka Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Vegan Penne Alla Vodka

This Vegan Penne Alla Vodka is an easy weeknight meal to prepare and will quickly become a family favorite. It's rich, creamy and so satisfying!

5 from 4 votes

Print Pin Rate

Course: Dinner, Entree

Cuisine: Italian, Vegan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: People

Calories: 593kcal

Author: Melissa Huggins

Ingredients

1/2 cup raw cashews
3/4 cup water + more for soaking
12 ounces penne pasta
2 tablespoons olive oil or vegan butter (or blend of both)
1 medium shallot , minced
4 cloves garlic , minced
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
1/2 cup vodka (nice quality)
28 ounces canned crushed tomatoes , fire-roasted (sub regular)
1/2 cup vegetable broth , low sodium
3/4 teaspoon salt , more to taste (more for pasta water)
Fresh cracked pepper , to taste

For Serving

Vegan Parmesan Cheese
Parsley or basil, fresh-cut

US Customary - Metric

Instructions

To prep the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a blender with 3/4 cup of water. Blend on high until very smooth.
Heat up a large pan or pot over medium heat. When heated, add the olive oil. Once it shimmers, add the shallots and sauté until softened, about 2-3 minutes.
Add garlic and sauté for 30-60 seconds until fragrant.
Now add the crushed red pepper and oregano. Sauté 30-60 seconds until fragrant.
*Use caution near open flame* Add vodka and cook until it's reduced by half. About 1-2 minutes.
Add the tomatoes, broth, salt, and pepper. Reduce heat slightly and gently simmer for 12-15 minutes until liquid reduces and sauce thickens. Stir often.
While the sauce is cooking, place pasta in a large pot of salted boiling water. Cook until al dente (usually 9-11 minutes). Reserve 1/4 cup of pasta water (you may not need it). Drain and set aside.
Now pour the cashew cream into the pan of sauce and stir to combine well. Gently simmer for 1-2 minutes to combine and thicken. Taste for seasoning and add more if needed. If the sauce is too thick, you can add pasta water as needed to thin it out.
Now add the pasta to the pan and gently toss to coat. Remove from heat. Serve with fresh-cut parsley and vegan parmesan. Enjoy!

Notes

TIMING: I like to start cooking the pasta about 5 minutes after the sauce has started. I keep the pot of water heated so it boils quickly when I'm ready. I do this so the pasta isn't sitting too long, and it will be hot and fresh when it goes into the sauce. If you want to cook it before the sauce, I would toss it with olive oil to prevent sticking.

CASHEWS: To prep ahead, pre-soften your cashews by placing them in cool water for 2-4 hours (or overnight in the fridge). Then they'll be ready to pop in the blender right away.

If you don't have a high-speed blender, the cashews might not completely break down and this could result in a gritty texture. You can try soaking the cashews longer for 6 hours or more.
Instead of cashew cream, you can also use 3/4 cup lite canned coconut milk. You may need to cook the sauce a few minutes longer to thicken.

SAUCE: the amount coats 12 ounces of penne very well and it's really saucy. However, you can stretch it to 16 ounces of pasta.

Nutrition

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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.