Nut-Free Vegan Penne alla Vodka (creamy, 30 minutes)

Updated November 2025

A cozy vegan version of pasta alla vodka that’s totally nut-free and weeknight-friendly. We build a creamy vegan vodka sauce with tomato paste, onion, garlic, a splash of vodka, and vegan heavy cream—finished with pasta water for that glossy, Italian-restaurant cling. Simple ingredients, big payoff.

Why you’ll love this recipe

• Creamy and luxe without nuts: true vegan version, no cashew cream or raw cashews.

• Fast and flexible: pantry staples like olive oil, tomato sauce or marinara sauce, and red pepper flakes come together in about 30 minutes.

• Family favorite: comfort food that works for first-time cooks and busy nights—easy weeknight meal energy.

• Adaptable: make it spicy, use gluten-free pasta, use high-protein pasta, or repurpose the sauce for other pasta dishes and vegan lasagna.

Ingredients & Substitutions (nut-free)

• Penne pasta (use gluten-free pasta if needed). Cook al dente per package directions so it can finish in the sauce.

  • I make this recipe with higher protein pastas like Brami and Barilla protein all the time - just make sure to cook for 1-2 fewer minutes than the package directions instruct to ensure the best texture.

• Olive oil, one diced onion, and chopped garlic for the base.

• Tomato paste + tomato sauce (or marinara sauce; crushed tomatoes also work for a thicker finish).

• Vodka for classic balance and aroma. Concerned about alcohol content? Simmer 2–3 minutes, or use 2–3 Tbsp vegetable broth plus a small squeeze of lemon juice.

• Vegan heavy cream for the primary creamy sauce. If you can’t find it, use one of these vegan cream swaps:

  • Oat-milk cream: ¾ cup unsweetened full-fat oat milk whisked with 1 tsp cornstarch; simmer 1–2 minutes to thicken.

    • Brand note: I have tested this recipe with great results using Chobani brand unsweetened Extra Creamy Oat Milk. It’s my go-to for savory dishes.

  • Silken tofu cream: blend ½ cup silken tofu with ¼ cup oat milk or soy milk in a high-speed blender until silky.

  • Coconut variation: ½ cup full-fat coconut milk or coconut cream (you will taste a mild coconut note!).

• Red pepper flakes to taste (bump it up for a spicy vegan vodka sauce).

• Nutritional yeast and capers (optional) for extra umami and a briny pop.

• Vegan butter (optional) for a glossy restaurant finish.

• Pasta water to emulsify; start with ½ cup and add more for best results.

• Fresh basil, vegan parmesan cheese, salt, and pepper to finish.

Step-by-step (overview)

1. Boil the pasta in a large pot of salted water; cook al dente and save some pasta water.

2. Sauté onion in olive oil over medium heat until soft; add garlic.

3. Stir in tomato paste and cook 2–3 minutes to caramelize on the bottom of the pan.

4. Deglaze with a splash of vodka; simmer 2–3 minutes over medium-low heat.

5. Add tomato sauce (or marinara sauce or crushed tomatoes) and simmer 5–10 minutes.

6. Stir in vegan heavy cream (or your vegan cream swap) and red pepper flakes; simmer until the sauce is silky.

7. Toss in cooked pasta with pasta water for 2–3 minutes until glossy and clinging.

8. Off heat, swirl in vegan butter, adjust salt and pepper, and finish with lemon juice if you like. Top with fresh basil and vegan parmesan cheese.

Pro tip: That final 2–3 minutes of tossing with pasta water is the secret to a clingy, creamy sauce that rivals your favorite Italian restaurant.

Storage

Cool leftover vegan penne alla vodka and refrigerate in an airtight container for 3–4 days. Reheat gently with a splash of pasta water or vegetable broth to loosen the sauce.

FAQ

Do I need vodka?
It brightens tomato flavor and helps create the classic vodka pasta sauce balance. If skipping alcohol, use vegetable broth and a touch of lemon juice.

Can I use other shapes or gluten-free pasta?
Yes—short shapes work well. Follow package directions and aim for al dente.

Is this really nut-free?
Yes. No cashew cream, no raw cashews. For creaminess, use vegan heavy cream, the oat-milk option, or silken tofu.

dairy free pasta, dairy free penne vodka, vegan penne vodka, nut free penne vodka, nut free creamy pasta

main, pasta

Italian-inspired

Yield: 6

Author: Corey Taylor

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Nut-Free Vegan Penne alla Vodka (creamy, 30 minutes)

Make restaurant-level vegan vodka pasta at home—no nuts required. A creamy vegan vodka sauce with tomato paste, vegan cream or silky oat milk, and pantry staples in 30 minutes.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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Ingredients

• 16 oz penne pasta (gluten-free or high protein pasta if desired)
• 2 tsp olive oil
• 1 medium yellow onion, diced (about 1½ cups)
• 4 cloves garlic, finely chopped
• 2 Tbsp tomato paste
• 1 29-oz can of crushed tomatoes, or 1 24-oz jar of tomato sauce
• ¼ cup vodka
• ¾ cup dairy-free heavy cream, or full-fat unsweetened oat milk whisked with 1 teaspoon cornstarch
• ½–1 tsp red pepper flakes, to taste
• 2 Tbsp capers, drained (optional but recommended!)
• 1–2 Tbsp nutritional yeast (optional, umami boost)
• 1 Tbsp vegan butter
• ½–1 cup pasta water, as needed
• Fine sea salt & black pepper, to taste
• Fresh basil and vegan parmesan cheese, for serving
• Lemon juice, to taste

Instructions

1. Boil pasta: Bring a large pot of salted water to a boil. Cook penne al dente per package directions. Reserve 1 cup pasta water, then drain.
2. Sauté aromatics: While pasta cooks, heat olive oil in a wide skillet over medium heat. Add diced onion and cook 5–7 minutes until translucent and lightly golden. Add garlic and cook 30–60 seconds until fragrant.
3. Tomato base: Stir in tomato paste and cook 2–3 minutes, letting it darken and coat the bottom of the pan.
4. Deglaze + reduce: Add vodka and simmer 2–3 minutes over medium-low heat to reduce the alcohol.
5. Sauce + cream: Pour in tomato/marinara sauce; simmer 5 minutes. Stir in vegan heavy cream/oat milk and red pepper flakes; simmer 2–3 minutes until a creamy sauce forms. Add capers and nutritional yeast if using.
6. Toss pasta: Add cooked pasta to the sauce with ½ cup pasta water. Toss 2–3 minutes until the sauce clings; add more pasta water as needed for the best results. Off heat, swirl in vegan butter. Season with salt, pepper, and a squeeze of lemon juice if you like.
7. Serve: Top with fresh basil and vegan parmesan cheese. Enjoy immediately.

Notes

Substitutions (Nut-Free)

No vegan heavy cream available? Try one of these 3 options:

1. Use unsweetened full-fat oat milk (¾ cup / 180 ml) whisked with 1 tsp cornstarch; simmer 1–2 minutes in the sauce to thicken.
2. Silken tofu “vegan cream” (high protein): Blend ½ cup (120 g) silken tofu + ¼ cup (60 ml) oat or soy milk until smooth; stir in at Step 5.
3. Coconut option: For a subtle coconut note, use ½ cup (120 ml) full-fat coconut milk or coconut cream in place of vegan heavy cream.

Want to make this Alcohol-free? Skip vodka; add 2–3 Tbsp vegetable broth plus 1 tsp lemon juice for brightness.

Nutrition Facts

Calories

488

Fat

16 g

Carbs

68 g

Fiber

5 g

Protein

15 g

Cholesterol

37 mg

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

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