Creamy Vegan Vodka Sauce Pasta
Nov 11, 2024 • Updated Jan 07, 2025
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Does vegan vodka sauce pasta count as a holiday dish? I don’t know about you but I need some pasta dishes on my holiday table because it’s such a comfort food! And this one is creamy, rich, and just the right amount of spicy. I used high-protein pasta and silken tofu for the “creamy” element – adding a unique twist to a classic favorite! Whether you’re making it for a special occasion or just want a delicious and easy dinner that tastes like it came straight from an Italian restaurant, this recipe is for you.
Table of Contents
Why You’ll Love This Easy Vegan Vodka Sauce Recipe
I’m 9 years sober but I’m ok using vodka and wine to cook with and I love using it to make a delicious pasta sauce (PS you have to try my vegan penne alla vodka recipe). What I love about this vegan recipe is that you can totally omit the vodka and use water or vegetable broth instead and it will still turn out delicious, I promise!
This pasta alla vodka uses simple ingredients – blending tomato paste with the umami depth of gochujang, a Korean red pepper paste. The addition of blended silken tofu creates a creamy texture (similar in texture to a cashew cream sauce) and gives your body some protein; making it a perfect dairy-free alternative to traditional vodka sauces. Whether you’re a fan of fusion cuisine or simply want a comforting pasta dish, this vegan vodka sauce is sure to impress.
What is Gochujang Sauce?
If you’re unfamiliar with gochujang paste, think of it as a spicy red pepper paste or Korean chili paste – like hot sauce but with a unique flavor that is used all the time in Korean Cuisine! Basically, it’s such a popular Korean condiment that it might as well be ketchup.
It’s often used in Korean cooking as a spicy kick in stews, spicy sauces, stir fry, and to season Bibimbap, one of my favourite Korean dishes. It can even be used as a dipping sauce! The unique flavor gives your taste buds an amazing flavor explosion. There’s really nothing like it!
Ingredients You’ll Need
- Pasta: The base of the dish, perfect for soaking up the creamy sauce. A gluten-free pasta like chickpea pasta works beautifully here but you can use your favorite dry pasta.
- Olive oil: Adds richness and helps sauté the aromatics. Avocado oil or vegan butter can be used instead.
- Shallot: Brings a sweet, delicate onion flavour. A small onion or leek also works if preferred.
- Fresh garlic: Enhances the overall flavor. Garlic powder could work in a pinch.
- Tomato paste: Creates a concentrated, tangy base for the sauce. You could use double the amount of canned tomato puree if needed or preferred.
- Gochujang: Adds a hint of heat and a subtle umami kick. Red pepper flakes with a touch of miso paste also work!
- Vodka: Enhances the sauce’s creaminess. Omit or use water or vegetable broth if avoiding alcohol.
- Silken tofu: Blended for a creamy, dairy-free finish and protein boost. Full-fat coconut milk, cashew cream, or unsweetened oat cream are great swaps for a dairy-free vodka sauce.
- Pasta water: To adjust the sauce’s consistency.
- Kosher salt: Use sea salt if preferred.
- Black pepper
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Creamy Vegan Vodka Sauce
Step 1: Cook the pasta according to package directions until it reaches an al dente. Drain and set aside, reserving 2 cups of pasta water for later.
Step 2: Add olive oil to a saucepan over medium-high heat. Once hot, add shallot and garlic and sautè for 2-3 minutes, until tender and fragrant. Add tomato paste and gochujang to the pan and cook for 3-4 minutes, using a spatula to stir occasionally. The tomato paste should darken in color. Add the vodka to the pan, and cook for 3-4 minutes, or until the vodka has evaporated and the alcohol smell has cooked off. Add blended silken tofu to the pan along with 1/4 cup pasta water and stir to create a creamy sauce base.
Step 3: Add pasta to your pan and stir to coat, adding more pasta water as needed to achieve a silky sauce (I used about 3/4 cup). Season with salt and pepper to taste and enjoy!
Secrets to Success
- Opt for a mild gochujang if you’re sensitive to spice, or increase the amount for a bolder kick to balance the vegan cream base.
- The reserved pasta water is key to achieving a silky sauce. Add it gradually to find the perfect balance.
- Note on the vodka – you can absolutely make this sauce without it! I am 9 years sober and don’t drink, but am okay with cooking with alcohol like vodka or wine. If you aren’t though, just substitute vegetable broth instead, the sauce is just as delicious without it; I promise!
Serving Tips
- Pair this vegan vodka sauce with your favorite pasta shape – penne, rigatoni, or spaghetti all work wonderfully.
- For added protein, toss in some sautéed mushrooms, chickpeas, or tofu sticks.
- A side of gluten-free biscuits and a fresh green salad will complete the meal beautifully. And for dessert, serve with a warm chocolate chip cookie!
- Top your bowl of pasta with basil and extra vegan parmesan cheese and enjoy!
Storage Tips
For best results, store leftover vegan penne alla vodka in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of vodka, water, plant-based milk, or vegetable broth if needed.
Freeze in a freezer safe container for up to 3 months.
Recipe FAQs
It can be! Use gluten-free pasta and double-check that your gochujang is labeled gluten-free. Most are, but it’s worth verifying.
Yes! Cashew cream, coconut cream, or unsweetened oat cream are great substitutes. Keep in mind that each will add its subtle flavour.
You can! Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Pasta water is the starchy liquid left after boiling pasta. It helps bind the sauce to the pasta and creates a silky, cohesive texture. Always reserve some before draining your pasta!
More Simple Pasta Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Creamy Vegan Vodka Sauce Pasta
Equipment
- saucepan
Ingredients
- 8 oz dry pasta of choice
- 2-3 tbsp olive oil
- 1 shallot finely diced
- 5 cloves garlic minced
- 5 oz tomato paste
- 1 tbsp gochujang korean red pepper paste
- 1/4 cup vodka
- 1/3 cup blended silken tofu
- pasta water as needed
- salt to taste
- pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside, reserving 2 cups of pasta water for later.
- In a saucepan over medium heat, add olive oil. Once hot, add shallot and garlic and sautè for 2-3 minutes, until tender and fragrant.c
- Add vodka to the pan, making sure to cook for 3-4 minutes, or until the vodka has evaporated and the alcohol smell has cooked off. Add blended silken tofu to the pan along with 1/4 cup pasta water and stir to create a creamy sauce base. Add the cooked pasta to the pan and stir to coat, adding more pasta water as needed to achieve a silky sauce (I used about 3/4 cups). Season with salt and pepper to taste.
Notes
- Opt for a mild gochujang if you’re sensitive to spice, or increase the amount for a bolder kick to balance the vegan cream base.
- The reserved pasta water is key to achieving a silky sauce. Add it gradually to find the perfect balance.
- Note on the vodka – you can absolutely make this sauce without it! I am 9 years sober and don’t drink, but am okay with cooking with alcohol like vodka or wine. If you aren’t though, just substitute vegetable broth instead, the sauce is just as delicious without it; I promise!
Nutrition information is automatically calculated, so should only be used as an approximation.
