This vegan Penne alla Vodka is a lightened up version of an Italian classic that’s made dairy-free with coconut cream. It’s rich, creamy and makes for the perfect 30-minute meal that the whole family will love!

I love my pasta! More specifically I love pasta with creamy sauces like vodka sauce. That said, I don’t usually eat a ton of dairy, so I wanted to take a stab at creating a vegan penne alla vodka!

After a few tries I think I perfected this recipe! It’s rich and creamy thanks to the coconut cream, but it still has that distinct vodka sauce flavor that I love! And trust me, you cant even taste the coconut in this sauce. It pairs well with the acidity from the tomatoes. This dish is not only delicious, but it comes together in about 30 minutes making it the perfect recipe for busy weeknights or an easy homemade date night meal. I can’t wait for you to try it!

Why You’ll Love This Recipe

• 30-minute meal – This dish comes together in about 30 minutes with simple ingredients, making it ideal for busy weeknights.
• Dairy-free – Classic vodka sauce is usually made with heavy cream or some sort of dairy, but this recipe is made with coconut cream instead.
• Flavorful – The mix of garlic, onions, herbs, vodka and tomatoes creates a rich, savory taste.
• Flexible – You can easily modify this recipe to fit your diet. Want to use gluten-free pasta? Go for it! Want to add protein? That’d be delicious!

Ingredients Needed

You only need a handful of ingredients to whip up this flavorful pasta dish! Here’s all you need:

• dry penne pasta – the star of the show! We’re using a full one pound box of penne for this dish. Even though this dish is called penne alla vodka, feel free to use your favorite type of noodle. I would just recommend using a pasta shape that holds sauce well like ziti, rigatoni, orecchiette or bowtie pasta. If you need this dish to be gluten-free swap the regular penne pasta with your favorite gluten-free pasta.
• olive oil – for sautéing the garlic and onions.
• onion and garlic – two essentials that add a ton of flavor to the sauce.
• crushed tomatoes – forms the tomato base of the vodka sauce. I recommend grabbing no salt added tomatoes so you can control the amount of sodium in the sauce.
• vodka – a key ingredient in the sauce, contributing to its unique flavor. If you don’t have vodka on hand you can use vermouth instead.
• red pepper flakes – for a hint of heat, adding a subtle kick to the sauce. Feel free to skip this if you’re not a fan of spice or if you’re serving this to kiddos.
• salt and pepper – basic seasonings to enhance the overall flavor.
• coconut cream – gives the sauce its creamy, rich texture while keeping it dairy-free. If you don’t need this dish to be vegan you can use heavy cream instead.
• fresh basil – chopped, adding a fresh, herby brightness to the dish.
• vegan parmesan – to sprinkle on top, adding a cheesy, nutty finish without the dairy. I recommend Follow Your Heart Dairy Free Parmesan Cheese or you can make my vegan hemp parmesan instead. If you don’t need this dish to be vegan you can use regular shredded parmesan.

How to Make Vegan Penne alla Vodka

Step 1: Cook the penne pasta according to the package instructions until al dente, then drain and set aside. While the pasta is cooking heat the olive oil in a skillet, then sauté garlic and onions until translucent and fragrant.

Step 2: Add the crushed tomatoes to the skillet, season with salt, pepper and red pepper flakes, then simmer for a few minutes. Pour in the vodka, and continue to simmer on low for 15-20 minutes to let the sauce reduce and thicken.

Step 3: Once the sauce has reduced, stir in the coconut cream. Add the cooked pasta to the sauce, mixing well so all the pasta is coated in the sauce. Garnish with chopped fresh basil and dairy-free parmesan before serving. Enjoy!

What to Serve With This Penne alla Vodka

This pasta dish is hearty and filling on its own, but it pairs wonderfully with a variety of sides to make a well-rounded meal. Here are some suggestions:

Storing Leftovers

• In the refrigerator: Transfer the cooled pasta to an airtight container and store in the fridge for 4-5 days.
• In the freezer: I wouldn’t recommend freezing this dish with the pasta, but if you want to make a big batch of vodka sauce for a later use you can easily freeze that. Just allow the sauce to cool completely, then transfer to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place it in the fridge overnight, then reheat over the stovetop and serve over freshly cooked pasta.
• Reheating: When you’re ready to enjoy the pasta again, reheat it in a skillet over the stovetop. If it seems dry, add a splash of water or plant-based milk to bring back the creaminess of the sauce. Alternatively, you can add the pasta to a bowl with a splash of water and microwave it until warm throughout.

More Pasta Dishes You’ll Love

Be sure to check out the full collection of dinner recipes on EBF!