Flashy Vegan Vodka Pasta from your pantry

Top view of a cast iron skillet with vegan vodka pasta.

5 from 4 reviews

Amazing 15-minute Vegan Vodka Pasta recipe with 10 common pantry ingredients! Smooth, flavorful, and easy.



For the sauce:

  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 ounces canned tomato paste*

  • 2 1/2 tablespoons vodka

Add Spices:

  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 tablespoon dried basil leaves
  • 1/8 teaspoon ground black pepper

 Finishing Touches:

  • 1/2 14-ounce can coconut milk
  • 1/2 pound (8 ounces, 225 grams) dried pasta, cooked according to package instructions



Storage: Store leftover pasta in an airtight container in the refrigerator for up to four days. I recommend reheating in a small pot on the stove with a little extra water or in the microwave, adding a sprinkle of water as needed

*For 3 ounces of canned tomato paste, I buy a 6 ounce can of tomato paste and use half.

To use a full 1 pound package of pasta, you will want to double the recipe (use the 2x feature in the recipe card).

Gluten-free pasta typically comes in a 12-ounce package. Use about 2/3 of the pasta in this sized package to get 1/2 pound of dried pasta. Check out the ingredients photo earlier in the blog post to see brands/sizes that I use to make this recipe.

Keywords: vegan vodka sauce with coconut milk, vegan vodka sauce no cashews, vodka pasta recipe