Haley Eats Happy

This vegan vodka pasta is creamy, comforting, and full of rich flavor—without any dairy! It’s my go-to dinner party recipe because it’s a total crowd-pleaser and easy to make in a large batch. You could also meal prep it for the week and never get tired of it. Perfectly cozy, indulgent, and completely plant-based!

• 3 tbsp olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1/4 tsp red pepper flakes, or more to taste
• 28 oz can of whole San Marzano tomatoes
• 1/3 cup vodka
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, extra for garnish
• 1/2 cup coconut cream
• 2 tsp honey (or sugar)
• 1/3 cup nutritional yeast
• 35 oz pasta (2 regular sized boxes)

1. Heat your pan In medium pot, heat the olive oil over medium heat.
2. Cook aromatics Add the onion and garlic to your pot and cook for 3-4 minutes until soft and fragrant. Add your red pepper flakes and cook for another minute.
3. Add tomato and vodka Add the can of whole tomatoes with juice and vodka. Mix together and cook for 5-7 minutes, stirring occasionally until gently reduced.
4. Reduce the sauce Mix in the balsamic vinegar, salt, and pepper before turning the heat to low. Simmer partly covered for 20 minutes until reduced by half. Stir occasionally.
5. Cook pasta While the sauce simmers, bring a large pot of water to a boil and cook your pasta according to the package directions. When finished, drain pasta and return to your large pot.
6. Blend sauce After 20 minutes, add the sauce to a blender or food processor with the fresh basil and blend until smooth.
7. Finish sauce Add blended sauce back into your pot. Next, mix in the coconut cream, honey, and nutritional yeast.
8. Add pasta and serve Pour your vodka sauce into the large pot with pasta and combine. Garnish with fresh basil and serve.