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

Flashy Vegan Vodka Pasta from your pantry

  • Author: Jamie
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 3-4 1x
  • Diet: Vegan


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 ½ tablespoons vodka

Add Spices:

  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ tablespoon dried basil leaves
  • ⅛ teaspoon ground black pepper

 Finishing Touches:

  • ½ 14-ounce can coconut milk
  • ½ pound (8 ounces, 225 grams) dried pasta, cooked according to package instructions


Spatula stirring tomato paste in the skillet to make vodka sauce.

Alcohol bubbling off after adding vodka to the vegan vodka sauce.

Adding coconut cream to finish off the vegan vodka pasta sauce.Overhead view of final vegan vodka pasta in two bowls.


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.

  • Category: Dinner, Meal, Pasta
  • Method: Skillet
  • Cuisine: Italian

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