Creamy Tomato Pasta With Vegan Parmesan and Vodka
Vegan penne alla vodka

Penne Alla Vodka is a recipe that brings me back to my childhood. Nostalgic foods are my favorite, as I’ve mentioned before I’m sure. With the end of these cold and rainy days nowhere in sight- this is just the dish to warm you up from the inside out.

This creamy, tomato-y pasta dish gets its smokiness from adobo sauce (the sauce that canned chipotle peppers are packed in), it’s creaminess from vegan half and half and parmesan, and the “vodka” in the name from….vodka.

I’ve tried finding the reason for vodka in vodka sauces, and I found so many speculative reasons that I decided, sometimes it’s best to just appreciate a good thing- no understanding necessary. This recipe is every bit as delicious as the one I lovingly remember from my childhood.

Creamy Tomato Pasta With Vegan Parmesan and Vodka

Category: Dinner & Mains, Recipes

Creamy Tomato Pasta With Vegan Parmesan and Vodka

Dairy-free penne alla vodka


  • 2 tbsp olive oil
  • 1/2 cup onion, chopped finely
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 2 tbsp adobo sauce from canned chipotle peppers in adobo
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 1/3 cup vodka
  • 3/4 cup vegan half & half (I used Ripple)
  • 4oz vegan parmesan cheese (I used Follow Your Heart Shredded Parm)
  • 1 pound penne pasta, cooked in salted water (I used Tinkyada brown rice pasta)
  • Salt and fresh black pepper, to taste


  1. In a large pot, heat the oil over medium heat. Once it shimmers, add in the onions and cook 3-5 minutes, or until onions are beginning to brown. Add in the garlic and tomato paste, stirring continuously for 2 minutes.
  2. Add in the crushed tomatoes, adobo sauce, fresh basil, fresh parsley, sugar, and salt, mixing until well combined.
  3. Stir in the vodka. Cover and simmer, stirring frequently, for 8-10 minutes, until the raw alcohol flavor has cooked out.
  4. Decrease heat to low and stir in the half & half and the parmesan cheese. Once combined, add the cooked pasta to the sauce and mix until pasta is fully coated in the sauce. Remove from heat, season with salt and pepper to taste, and serve!
If you fancy making this quick, super tasty, warming pasta dish, you could also try making these vegan garlic, cheese, and spinach pizza rolls to accompany it. According to the recipe creator Elizabeth Shah, they’re like “spinachy-garlicky-creamy [pieces] of garlic bread.”

If you tried this and you want more creative pasta recipes, you could try making this meaty, cheesy vegan cheeseburger pasta bake recipe by Vegan Punks. Packed with Iceland’s “No Bull” burgers, the dish is a “people-pleaser.”

If cheeseburgers aren’t really your thing, you could try this recipe for cremini mushroom walnut bolognese sauce, also by Shah. It’s not the simplest recipe, but the result is truly worth the effort.

If you’re just not down with pasta in general and usually opt for pizza when it comes to Italian food, you could try making a buffalo cauliflower wing pizza or a pie with roasted garlic mushrooms from this list of seven plant-based pizza recipes. 

For the perfect Italian dessert, try one of these tiramisu recipes, which would perfectly complement your vodka pasta main. Alternatively, try making this super simple toffee and pecan cake, or one of these superfood macaroons. Vegan chocolate roulade is a crowd-pleaser, or if you want some nutritious yet delicious and indulgent, try these healthy vegan chocolate and hazelnut Nutella cookies.

This recipe was republished with permission from Dat Kind Life.

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