This vegan spaghetti alla vodka is a totally healthy, gluten-free, and whole food plant-based recipe! Vodka sauce is rich, creamy, and develops a depth of flavors through the cooking process.
The "Whole Food Plant-Based" diet (WFPB for short) is a step further than just vegan. It eliminates all processed foods. In addition to no meat, dairy, or eggs, it eliminates added oils, salt, and sugar. You can learn more about WFPB eating by going to www.nutritionfacts.org.
This particular spaghetti alla vodka recipe actually doesn't use any vodka. I decided against it because I felt like I could get all the flavors I wanted without the addition of vodka!
What You'll Need:
- Heirloom Tomato
- Oat Milk or other non-dairy milk
- Legume-based or Whole Wheat Spaghetti
How to Make Vegan Spaghetti Alla Vodka:
The best part about this recipe is that it's actually very simple and straightforward!
First, Sautee The Vegetables
Without adding oil or butter to a pan, add chopped shallot and garlic to a pan on low-medium heat. Stir continuously to avoid anything burning. If necessary, add a small amount of water to help the ingredients cook down.
Roughly chop the large heirloom tomato (or 2-3 smaller tomatoes). Once the garlic and onion are cooked down and the pan is relatively hot with no excess water, add about ¼ of the tomatoes. Once those cook down, add another ¼, and so on.
Then, Create The Vodka Sauce
On low-medium heat, stir continuously to let the tomatoes cook down until this is no remaining liquid in the pan. Season with salt (or miso paste for WFPB compliance), onion powder, and dried thyme.
At this point, you should begin boiling your pasta of choice in a separate pot.
Transfer the cooked down vegetables to a food processor or a high-speed blender and blend until smooth.
Finally, Finish It Up
Add the blended sauce back to the pan and, if necessary, reduce any excess liquid.
Combine your unsweetened plant-milk of choice (I used oat) to the sauce ⅓ cup at a time, letting it reduce between each addition.
Then, add the cooked pasta to the saucepan and combine. If you have it, add some vegan parmesan to the top. Season with salt & pepper and enjoy!
Heirloom tomatoes are my favorite kind of tomato. However, they're only in season during the summer months. If you want to make this dish without an heirloom, and good tomato will work. I would suggest 2-3 medium sized tomatoes on the vine. Smaller cherry or grape tomatoes will work as well, but they have a lower water content. If using smaller tomatoes than an heirloom, you may need to add about ⅓ cup of water.
Chickpea spaghetti is my favorite alternative to plain pasta. To remain WFPB compliant, this recipe requires pasta made of legumes or whole grains. However, plain spaghetti will still result in a phenomenal taste.
A small yellow onion will replace a shallot if you do not have shallots. If you replace the shallot, I recommend using 1-2 extra garlic cloves.
- Food Processor or Blender
- 1 Large heirloom tomato or 2-3 smaller ones
- 1 Small shallot minced
- 3-4 cloves Garlic minced
- 1 cup Oat milk/any other non dairy milk
- 4 oz Legume-based or Whole Wheat Spaghetti
- Sautée the shallot and garlic on LOW heat without oil, stirring frequently
- Chop the tomato into large diced pieces
- Slowly add the tomato pieces to the hot pan, about ¼ of the tomatoes at a time
- Stir continuously and add salt, onion powder, and thyme on medium heat, letting the excess liquid evaporate
- **this may take a while** cook it down until there it little to no liquid left and it resembles a paste
- Transfer this to a food processor or blender and blend until smooth
- Return to pan and add ⅓ cup of plant milk at a time, SLOWLY (equaling 1 cup total)
- Boil your pasta of choice and add to the sauce