Servings
Font
Back
0 from 21 votes

Vegan Penne Alla Vodka

This lighter version of penne alla vodka subs heavy cream for protein dense white kidney beans, without sacrificing flavour or creaminess.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 377 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Bring a large pot of generously salted water to boil, and cook your penne according to the package directions for al dente pasta.
  4. Meanwhile, add your white beans and coconut milk to a blender and process until smooth. Set aside.
  5. 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.
  6. Drain your pasta and serve with a generous serving of the vodka sauce. Garnish with fresh chives or vegan parmesan cheese, if desired.

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

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

% 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.