Creamy, tangy, luscious, and so satisfying, this 5 Ingredient Vegan Vodka Pasta is the weeknight dinner of your dreams. Using just a handful of pantry staples, you can whip up a comforting, restaurant-worthy pasta in only 25 minutes. The magic happens when tomato paste is sautéed until caramelized, then combined with vodka and coconut milk to create a silky, dairy-free sauce that clings beautifully to every bite of pasta.
This recipe is proof that you don’t need a long list of ingredients to achieve incredible flavor. With garlic, olive oil, and a few seasonings to finish, this dish is elegant yet effortless—perfect for busy weeknights, cozy weekends, or even a dinner party where you want to impress without the stress.
Why You’ll Love This Recipe
- Minimal ingredients: Only five main ingredients, plus seasonings.
- Quick & easy: Ready in just 25 minutes from start to finish.
- Naturally vegan: Creamy sauce made with coconut milk instead of dairy.
- Comfort food made simple: Restaurant-style pasta with zero fuss.
- Customizable: Add veggies, protein, or spice to make it your own.
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 (6-ounce) can tomato paste
- 1/4 cup vodka
- 1 (14-ounce) can full-fat coconut milk
- 1 pound rotini (or pasta of choice)
- Reserved pasta water, as needed
- 1 teaspoon salt
- Additional seasonings to taste: black pepper, olive oil, red pepper flakes, garlic salt
Instructions
Step 1: Build the Flavor Base
Heat olive oil in a large skillet over low heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 2: Caramelize the Tomato Paste
Stir in the tomato paste and cook until it deepens into a rich, brick-red color. This step is key for building depth and sweetness.
Step 3: Add Vodka and Coconut Milk
Pour in the vodka, letting it sizzle for a moment to cook off the sharp alcohol flavor. Stir in the coconut milk and salt, then bring to a gentle simmer. Let the sauce bubble for a few minutes until creamy and slightly thickened.
Step 4: Cook the Pasta
Meanwhile, cook the rotini (or pasta of choice) in a large pot of salted boiling water according to package instructions. Reserve about 1/2 cup of pasta water before draining.
Step 5: Toss and Serve
Add the drained pasta to the sauce, tossing until evenly coated. If needed, stir in splashes of reserved pasta water to loosen the sauce to your preferred consistency. Season to taste with black pepper, red pepper flakes, or an extra drizzle of olive oil. Serve warm and enjoy!
Tips for Success
- Caramelize the tomato paste: Don’t skip this step—it makes all the difference in flavor.
- Use full-fat coconut milk: It provides the creamiest texture and balances the tang of the tomato paste.
- Season at the end: Taste and adjust salt, pepper, and spice once the sauce comes together.
- Reserve pasta water: It’s your best friend for adjusting sauce consistency.
Variations to Try
- Add protein: Toss in sautéed mushrooms, vegan sausage, or crispy chickpeas.
- Make it spicy: Add extra red pepper flakes or a splash of hot sauce.
- Boost nutrition: Stir in spinach, kale, or roasted veggies before serving.
- Creamy upgrade: Blend in a spoonful of vegan cream cheese for extra richness.
Serving Ideas
- Serve with a side of garlic bread or focaccia for soaking up the sauce.
- Pair with a crisp green salad tossed with lemon vinaigrette.
- Top with fresh basil, vegan parmesan, or nutritional yeast for added flavor.
- Enjoy with roasted veggies like broccoli, zucchini, or asparagus for a balanced meal.
FAQs
Can I skip the vodka?
Yes! The vodka enhances flavor but isn’t essential. You can omit it or substitute with veggie broth for a similar effect.
Can I use light coconut milk?
You can, but the sauce won’t be as creamy or luscious. Full-fat is highly recommended.
Can I make this gluten-free?
Absolutely—just use your favorite gluten-free pasta.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or coconut milk.
Can I freeze it?
The sauce can be frozen for up to 2 months. Thaw overnight and reheat gently before tossing with freshly cooked pasta.
Wrapping It Up
This 5 Ingredient Vegan Vodka Pasta proves that simple ingredients can create extraordinary results. With its silky texture, bold flavor, and quick cook time, it’s destined to become a weeknight staple in your home. Whether you’re vegan, dairy-free, or just a pasta lover, this recipe will have you coming back for seconds.
5 Ingredient Vegan Vodka Pasta
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 6-ounce can tomato paste
- 1/4 cup vodka
- 1 14-ounce can full-fat coconut milk
- 1 pound rotini or pasta of choice
- Reserved pasta water as needed
- 1 teaspoon salt
- Additional seasonings to taste: black pepper olive oil, red pepper flakes, garlic salt
Instructions
Step 1: Build the Flavor Base
- Heat olive oil in a large skillet over low heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 2: Caramelize the Tomato Paste
- Stir in the tomato paste and cook until it deepens into a rich, brick-red color. This step is key for building depth and sweetness.
Step 3: Add Vodka and Coconut Milk
- Pour in the vodka, letting it sizzle for a moment to cook off the sharp alcohol flavor. Stir in the coconut milk and salt, then bring to a gentle simmer. Let the sauce bubble for a few minutes until creamy and slightly thickened.
Step 4: Cook the Pasta
- Meanwhile, cook the rotini (or pasta of choice) in a large pot of salted boiling water according to package instructions. Reserve about 1/2 cup of pasta water before draining.
Step 5: Toss and Serve
- Add the drained pasta to the sauce, tossing until evenly coated. If needed, stir in splashes of reserved pasta water to loosen the sauce to your preferred consistency. Season to taste with black pepper, red pepper flakes, or an extra drizzle of olive oil. Serve warm and enjoy!
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