Dairy-Free Penne alla Vodka
Weeknight meals don’t have to be a hassle, especially when you have a recipe as simple and delicious as Penne alla Vodka. This dish is a lifesaver for those busy evenings when you need to get dinner on the table fast but don’t want to sacrifice flavor. With a few easy steps, you can have a meal that’s both satisfying and full of rich, comforting taste.
Traditionally, Penne alla Vodka is made with heavy cream, which gives the sauce its signature creamy texture. However, in this dairy-free version, we’ve swapped out the heavy cream for coconut cream.
This not only makes the dish suitable for those avoiding dairy but also adds a subtle, delightful coconut undertone that pairs beautifully with the tomato-based vodka sauce. If you prefer a more neutral taste, dairy-free heavy cream is an excellent alternative that will give you that classic creamy finish without the dairy.
The key to this recipe is in its simplicity—using quality ingredients like Mountain High Organics Quinoa Penne and fresh aromatics ensures that even though the meal is quick to prepare, it doesn’t skimp on flavor. The coconut cream melds seamlessly with the tangy tomato paste and the slight kick from red pepper flakes, creating a sauce that clings to every bite of pasta.
If you choose not to cook with vodka, lemon juice makes a lovely substitute – it is not the same, but delicious nonetheless.
Whether you’re serving it up for a family dinner or a cozy meal for two, this Penne alla Vodka is sure to become a staple in your weeknight rotation. Add some fresh basil, a sprinkle of dairy-free Parmesan, and a dash of red pepper flakes on top, and you’ve got a restaurant-quality dish in under 30 minutes.
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Gluten Free Dairy Free Penne alla Vodka
Ingredients
- Kosher or fine sea salt
- 1 ½ cups Mountain High Organics Quinoa Penne
- 1 tablespoon olive oil
- 1 large shallot , diced
- 1 garlic clove , minced
- ¼ teaspoon red pepper flakes
- ⅓ cup vodka
- ⅓ cup tomato paste
- 1 (14-ounce) can coconut cream
- Freshly ground black pepper
For garnish, optional:
- Fresh basil leaves
- Dairy-free Parmesan
- Red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook for 8 – 10 minutes. Drain.
- While the pasta water is coming to a boil, start the sauce. In a large skillet, heat the olive oil and shallot over medium-high heat. Cook for 3 minutes. Add the garlic and ¼ teaspoon red pepper flakes, cook for another 30 seconds.
- Add the vodka and stir well, cooking for a minute or two. Add the tomato paste and stir until smooth. Add the coconut cream and whisk to combine. Reduce heat to medium and let simmer for 3 – 4 minutes or until the sauce starts to thicken.
- Add the drained pasta and stir to coat. Season to taste with salt and pepper.
- Garnish as desired.
Nutrition
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