Dairy free Penne Vodka - Vegan Recipe for Penne Alla Vodka (2024)

Dairy free Penne Vodka - an easy and impressive creamy vegan pasta dish that you can make in less than 30 minutes using simple ingredients you might already have in your pantry.

Pasta tossed in a smooth, creamy sauce made with tomatoes, cashew cream, and a good old splash of vodka. Penne for your thoughts?

As you might have guessed by now, we are gonna dive headfirst into a steaming bowl of vegan penne alla vodka.That creamy and flavorful dairy-free sauce just can’t be beat! Luckily it’s super easy to make a truly superb, restaurant-style penne alla vodka at home. In less than 30 minutes you’ll have an amazing vegan pasta dinner on the table.

What is Penne Vodka?

It's not exactly clear wherePenne alla Vodkacomes from. Some say it's Italian, others say it's Italian-American, and then there are those who claim it was invented by vodka manufacturers who tried topass it offas Italian. All likely scenarios.

No matter how muddled the history, as long as the flavors are crystal clear there ain't no trouble. Simultaneously rich with cream but with a sharp, bright flavor from the vodka. The kind of soul-hugging sauce that's comforting in cold and rainy weather but also delicious during the warmer months that lie ahead.

Pick the right pasta for your Vodka Sauce!

As we know, pasta is more than just a pretty face; it’s more a vehicle used to get that delightful sauce from your plate into your mouth, and each shape serves a specific purpose.

Tubular shapes like penne and ziti are perfect with all hearty, thick sauces like this dairy-free vodka sauce. Rigate, the ridged ones, capture even more sauce and could be used as well.

Is vodka necessary and is there a substitution for it?

Vodka is an important ingredient here as itdoesalter the flavor of the sauce in a pleasing way. It adds a touch of heat and a bit of a sharp bite that helps balance out the sweetness of the tomatoes and the richness of the cashew cream. Is it absolutely necessary? No, but vodka sauce just wouldn't be vodka sauce without it. It would be a lovely dairy-free tomato sauce.

Should you be worried about the alcohol content, rest assured that it simmers for long enough for the alcohol to boil off so there’s no danger of getting intoxicated from eating your lovely vegan pasta!

A word on canned tomatoes:

Vegan Penne alla vodka is one of those simple recipes that have minimal ingredients so we want to go for high-quality.

However, in this case, there's nothing wrong with canned tomatoes! They are typically picked and packaged at their peak ripeness, providing you with full flavor. What I love about canned tomatoes is that they’re already blanched and peeled. Read labels carefully to get the can of tomatoes that is just right for you; unseasoned, salt-free. It doesn't matter whether they are whole, diced, crushed, or chopped - we are blitzing them in the blender either way.

I use canned whole San Marzano tomatoes in this recipe. They’re a type of Italian plum tomato and I find that they have the best flavor when it comes to canned tomato.It’s definitely worth the extra money. If you can’t find canned San Marzano tomatoes, use any Italian-style whole canned tomatoes instead.

How to make Vegan Penne Vodka:

Prep:

• Place the cashews in a large bowl, cover with water, place in the fridge, and soak overnight. If you forgot to do that, you can also boil the cashews for 10 minutes.
• Bring a large pot of water to a boil and cook pasta according to instructions.

How to make Vegan Penne Vodka Sauce:

Step 1 & 2 -While pasta is cooking, prepare the sauce. Place the tomatoes (including the juice) in a food processor or blender, and blend until smooth.

Step 3 - Heat olive oil in a very large skillet over medium heat. Add garlic and pepper flakes and cook for about 1 minute, stirring often, until the garlic is fragrant.

Step 4 -Stir in blended tomatoes and vodka. Bring to a gentle boil, reduce heat and simmer for 10 minutes.

Step 5 -While the sauce is cooking, prepare the cashew cream. Drain cashews, add to your blender with vegetable stock, and process cashews until perfectly smooth, scraping the sides of the blender as needed.Turn off the heat under the tomato sauce and stir in cashew cream.

Step 6 -When the pasta is finished cooking, drain, and transfer to the sauce skillet. Stir thoroughly until all the pasta is covered with sauce. Taste, add some salt if needed. Serve with ground pepper, chopped parsley, and enjoy!

Can this be frozen as meal prep?

The dairy free penne vodka saucewill freezeperfectly orwillstay good in the fridge for up to a week.Cookand store your pasta separately, and onlycookwhat you'll be eating in onesitting. If you choose tofreezethe pasta sauce be sure to run it through the blender really quick after you defrost it to eliminate any lumps.

Tips for making this recipe:

• If you've got leftovers, just make sure you stir in an additional 2 teaspoons vodka per cup of sauce and let it simmer for a few minutes before serving again.
• Use gluten-free pasta to keep this pasta dish gluten-free.
• A sprinkle of fresh parsley adds great flavor and color, but fresh basil would also be a great choice.
• Want to add some heat? Sprinkle with crushed red pepper flakes.
• If you're not vegan and want to add some protein, it's easy to add some pre-cooked chicken to this dish.
• The recipecanalso be doubled (or even tripled) if you have a big enough pot.

If you tried this recipe for dairy free penne vodka, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me onInstagram,PinterestandFacebookfor more deliciousness and behind-the-scenes!

More delicious dairy-free pasta recipes you will love:

• Dairy-free Alfredo Sauce
• Dairy-free Fettuccine Alfredo
• One Pot Taco Pasta
• Skinny Broccoli Fettuccine Alfredo