Vegan Vodka Sauce
My go-to vegan vodka sauce - Ideal for a lazy school-night dinner with a secret vegan hack to replace the double cream!
Servings: 4 serving
Calories: 617kcal
Ingredients
- 200 g cannellini beans from a can, drained
- 4 tablespoon soy milk unsweetened and unflavoured
- 60 ml water
- 2 tablespoon nutritional yeast optional
- 1 tablespoon extra virgin olive oil
- 20 g vegan butter
- ½ onion peeled and finely chopped
- 4 cloves garlic peeled and finely sliced
- Pinch red chilli flakes
- 150 g tomato puree aka tomato paste
- 100 ml vodka
- 450 g rigatoni
- sea salt and black pepper to taste
- Fresh basil for serving
Instructions
- Fill a large saucepan half-way with water, add a few pinches of sea salt and place over medium heat.
- Open the can of cannellini beans and drain off the water. Transfer 200g of the beans to a high speed blender with the soy milk, water and nutritional yeast (optional). Blend until very smooth. Reserve the remaining beans in an airtight container in the fridge for a future recipe.200 g cannellini beans, 4 tablespoon soy milk, 2 tablespoon nutritional yeast, 60 ml water
- Place a large frying pan or wide saucepan over medium heat and add the olive oil and vegan butter. When melted, add the onion, garlic and chilli flakes and fry for a few minutes until fragrant, but don't allow to brown.1 tablespoon extra virgin olive oil, 20 g vegan butter, ½ onion, 4 cloves garlic, Pinch red chilli flakes
- Add the tomato puree and stir well to coat the onion and garlic. Cook for a further 5-6 minutes, stirring often until the tomato puree has turned a deep red and is beginning to catch on the bottom of the pan.150 g tomato puree
- Add the vodka and stir (see notes below). Reduce the heat to low.100 ml vodka
- Add the cannellini cream and stir to combine. Remove from the heat and taste test the sauce before seasoning with salt and pepper as needed.
- Add the rigatoni to the large saucepan of boiling water and cook according to the pack instructions or until al dente. Drain the pasta, reserving around a cup of the cooking water then add the cooked pasta to the vodka sauce.450 g rigatoni
- Stir the pasta into the sauce and add some of the pasta cooking water, little by little, until the sauce is uniformly coating the pasta.
- Serve topped with ground black pepper and some fresh basil.sea salt and black pepper to taste, Fresh basil for serving
Video
Notes
If you'd rather not use vodka, don't worry - you can just sub it for water. The vodka is not there to provide alcohol content - it's for flavour, so it won't actually affect how the dish turns out other than a slight alteration to the taste. People use vodka in pasta sauce much in the same way that people use wine in pasta sauce. As it cooks off, all the alcohol disappears and most of the water evaporates, just leaving the flavour and sweetness behind.
Nutrition
Calories: 617kcal | Carbohydrates: 99g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 167mg | Potassium: 545mg | Fiber: 8g | Sugar: 6g | Vitamin A: 442IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 4mg