Vegan Penne Alla Vodka
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
Vegan Penne Alla Vodka starts by sautéing shallots, garlic, and sliced cremini mushrooms with optional vegan butter. Vodka is added and cooked off to enhance the tomato sauce's flavors, which is then simmered with oregano and salt. Meanwhile, white kidney beans and canned lite coconut milk are blended into a smooth mixture that enriches the sauce with creaminess.
The cooked sauce is combined with the bean and coconut blend after simmering. The dish is served over penne pasta cooked al dente, which retains a pleasant bite and pairs well with the creamy, tomato-based sauce. Fresh chives or vegan parmesan can be added as garnish for extra flavor.
Salting the pasta water and cooking pasta just short of full doneness prevents mushiness, as the hot sauce will finish cooking the pasta slightly when mixed. Leftover sauce can be refrigerated for a few days and reheated on the stove, while freezing the sauce is recommended instead of freezing cooked pasta, which loses texture on reheating.
Ingredients
- 1 tablespoon vegan butter optional (sauté in water or broth for oil-free)
- 2 shallot finely chopped
- 4 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- ½ cup vodka optional, but recommended
- 4 cups tomato sauce
- ½ teaspoon salt sea salt
- ¼ teaspoon oregano dried
- 1 cup white kidney beans cooked or canned
- ⅔ cup coconut milk canned, lite
- 1 pound penne pasta gluten free if preferred
Optional Garnishes
- chives chopped fresh
- vegan parmesan cheese
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.
Notes
- Store leftovers in the fridge for up to 3-4 days and reheat gently on the stove.
- Freeze extra cooked sauce for up to 3 months; freshly cooked pasta is best when served immediately.
- Vodka intensifies the tomato sauce flavor and is recommended but optional.
- Salt pasta water generously for proper seasoning and texture.
- Cook pasta al dente, slightly undercooked to retain a firmer texture when combined with hot sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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