This pasta with creamy tomato & vodka sauce recipe is one that we have used for many years and originally came from the local news paper of all places. While not originally vegan, we modified it to suit our diet and frankly it’s still awesome. Bonus! This recipe is super quick. You can have dinner on the table in 1/2 an hour. If you’re not into the vodka thing you can substitute it with lemon juice and still get great results. This is a good dish to serve if you have a large group as it doubles easily. It’s pedestrian enough for the unadventurous yet interesting enough for the foodies. Paired with a Caesar salad and some fresh bread and you’re good to go. While the sauce doesn’t have protein which is a bit of a concern, pasta does have some protein and certain ones like quinoa pasta have even more.
Pasta With Creamy Tomato & Vodka Sauce
Course: Lunch, DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
2 Tbsp of olive oil
3 large cloves of garlic, minced
1/2 tsp of red pepper flakes
1 can of diced tomatoes
2 Tbsp of vodka (or the juice from half a lemon)
1 cup of coconut cream
Salt and pepper to taste
Handful of parsley, chopped
500 g of penne pasta (or similar)
Directions
- Bring a large pot of water to a boil and cook the penne as per the instructions on the package.
- Heat the olive oil over medium, high.
- Add the red pepper flakes and garlic and cook for a couple of minutes.
- Add the tomatoes, coconut cream and vodka or lemon and simmer for 10 minutes or so.
- Add the pasta to sauce, stir in the salt and pepper and heat through.
- Serve topped with parsley.