Vegan Vodka Sauce
Looking for a date night recipe that'll wow your special someone? This indulgent vegan vodka sauce is pure magic - it's creamy, slightly spicy, and clings perfectly to al dente pasta. Add fresh basil, pour some vegan wine, and let the sparks fly this Valentine's Day.
Servings: 8 servings
Calories: 176kcal
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- 4 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup vodka*
- 1 28- ounce can tomato puree
- 1 cup coconut milk
- 1/2 package vegan cream cheese**
- Salt & pepper to taste
Instructions
- Sauté the garlic. In a large saucepan, heat olive oil to medium-high. Add vegan butter and allow it to melt completely. Add the garlic and crushed red pepper flakes and sauté until fragrant, about 30 seconds.
- Simmer the vodka. Add the vodka along with the tomatoes and bring the pot to a simmer. Let the sauce simmer for about 15 minutes, and it will start to reduce and thicken.
- Cook your pasta. While the sauce simmers, bring a large pot of salted water, and cook pasta according to package directions for al dente. Reserve 1/2 cup of pasta water before draining.
- Add the cream. Stir in the coconut milk and vegan cream cheese and allow it to melt. Continue cooking the sauce until it has thickened enough to coat the back of a spoon. Then, adjust the seasoning with salt & pepper, to taste and toss with cooked pasta.
Notes
*Not all vodka is vegan. You can find a vegan friendly vodka through websites such as barnivore.com
**Vegan cream cheese ingredients vary by product and may contain nuts or other allergens, so be sure to check labels to ensure the ingredients meet allergy restrictions.
Nutrition
Calories: 176kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Trans Fat: 1g | Sodium: 200mg | Fiber: 2g | Sugar: 6g | Vitamin C: 11mg