Creamy Vegan Vodka Sauce Pasta
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.
Servings: 4 servings
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 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 colour.
- 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!