Go Back

Gluten Free and Vegan Vodka Pasta

A simple and creamy gluten-free and vegan pasta dish with a smooth tomato-vodka sauce made from coconut milk, perfect for a quick weeknight dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 ounce gluten free pasta
  • 1 white onion 1 white onion, diced
  • 3 cloves 3 cloves garlic, minced
  • 1 15 ounce can 1 15 ounce can diced tomatoes
  • 1 15 ounce can 1 15 ounce can full fat coconut milk or light coconut milk for a healthier option
  • 1 tablespoon 1 tbsp capers
  • 1 teaspoon 1 tsp red pepper flakes adjust to taste for spice
  • 1/2 cup 1/2 cup water
  • 1 teaspoon 1 tsp oregano
  • 1/4 cup 1/4 cup basil fresh and chopped
  • 3 tablespoons 3 tbsp vodka optional, can be skipped
  • 1/4 cup 1/4 cup nutritional yeast optional for a cheesy flavor boost

Method
 

Cooking the Pasta
  1. Cook the gluten-free pasta according to package instructions.
Making the Sauce
  1. Heat a large skillet over low-medium heat and add olive oil.
  2. Add the diced onion and minced garlic; sauté for about 5 minutes.
  3. Add the diced tomatoes and cook for an additional 2-3 minutes.
  4. Stir in the coconut milk, capers, red pepper flakes, oregano, and water. Let cook for another 2-3 minutes.
  5. Remove from heat and allow the mixture to cool for a few minutes.
  6. Transfer the mixture to a blender, add fresh basil, and blend until smooth.
Combining
  1. Return the blended sauce to the skillet with the drained pasta.
  2. Stir in the vodka and let it simmer for 8-10 minutes, allowing the alcohol to cook off.
  3. Remove from heat and serve hot.

Notes

For a balanced meal, serve with a side salad or roasted vegetables. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water if needed.