Vegan Penne Alla Vodka
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6 Servings
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Calories
377 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Penne Alla Vodka
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This lighter version of penne alla vodka subs heavy cream for protein dense white kidney beans, without sacrificing flavour or creaminess.
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Ingredients
- 1 tablespoon vegan butter optional (sauté in water or broth for oil-free)
- 2 shallots finely chopped
- 4 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- ½ cup vodka optional, but recommended
- 4 cups tomato sauce
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- 1 cup white kidney beans cooked or canned
- ⅔ cup lite coconut milk canned
- 1 pound penne pasta gluten free if preferred
Optional Garnishes
- chopped fresh chives
- Vegan Parmesan Cheese
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Instructions
- Melt the butter, if using, in a large sauce pot. Then add the shallots and sauté until translucent, approx 3 minutes. Then add the garlic and sauté another 30 seconds or so. Now add the sliced mushrooms and continue to sauté until the mushrooms are reduced. This will take about 3-4 minutes.
- Next, pour in the vodka, and stir continuously until absorbed, about 1 minute. Then pour in the tomato sauce, salt and oregano and let your sauce simmer over medium/low heat for about 20-25 minutes.
- Bring a large pot of generously salted water to boil, and cook your penne according to the package directions for al dente pasta.
- Meanwhile, add your white beans and coconut milk to a blender and process until smooth. Set aside.
- Once your sauce is cooked, turn off the heat and pour in the bean and coconut milk mixture. Stir until combined. Taste and add a little more salt and pepper if you'd like.
- Drain your pasta and serve with a generous serving of the vodka sauce. Garnish with fresh chives or vegan parmesan cheese, if desired.
Equipments used:
Notes
- Leftovers keep refrigerated in a sealed container for 3-4 days, just reheat on the stovetop to enjoy.
- You may freeze any extra sauce for up to 3 months but freshly cooked pasta tastes best, so I don't recommend freezing pasta.
- Don't skip the vodka. The vodka's purpose in this dish is to intensify and release the flavours in the tomato sauce. After all, it's a vegan vodka sauce! ;)
- Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta 'al dente'. Al dente pasta is typically 1-3 minutes "underdone". This is how Italians eat their pasta. ;) We like a little bit of bite, and no mush. The pasta sauce is HOT and will continue to soften the pasta from its residual heat, so it's always best to slightly undercook pasta for the best texture.
Nutrition Information
Show Details
Calories
377cal
(19%)
Carbohydrates
72g
(24%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Sodium
383mg
(16%)
Potassium
748mg
(21%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
19IU
(0%)
Vitamin C
19mg
(21%)
Calcium
42mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377cal | 19% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 383mg | 16% |
| Potassium | 748mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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